Authentic Chicken Karahi Recipe (Dhaba - Style, No Onion)
Authentic Pakistani chicken karahi recipe that's spicy, tangy and rich in a jammy tomato masala. This is a one pan dish made with minimal effort, it's going to be your new weeknight favorite!
Servings: 6
Calories: 392kcal
Equipment
- 1 enameled cast iron pan
Ingredients
- 1/4 cup oil I use avocado oil
- 4 cloves garlic minced. Or 2 teaspoons minced garlic
- 1 inch knob ginger grated. Or 1 teaspoon minced ginger
- 1 whole chicken about 2 lbs. cut up into 16 pieces
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons red chili powder
- 1 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1 teaspoons turmeric powder
- 5 medium tomatoes I use Roma
- 1 tablespoon tomato paste
- 1 green chili Serrano, Thai or jalapeno. Chopped into three big chunks.
Garnish
- 1 green chili Slit into four lengthwise.
- cilantro chopped
- ginger julienned
- lemon / lime juice
Instructions
- Heat a wok or heavy bottomed pan on high and add the oil. Once hot, add the chicken pieces and 1/2 teaspoon salt. Sear the chicken until browned on all sides and then add the ginger and garlic. Sauté until fragrant about 1 minute. Stir in the spices and toss well to coat the chicken evenly.
- Cut off the tops of the tomatoes and then slice them in half lengthwise. Add the tomatoes, tomato paste and the green chili and stir to combine. Reduce the heat to medium-low, cover the pan and let the chicken cook through, about 20 minutes.
- After 20 minutes, uncover the pan and increase the heat to high. With a pair of tongs carefully remove and discard the skin from the tomatoes. With the back of a spoon, crush the softened tomatoes to release their pulp. Cook or bhunno the chicken till the oil separates from the masala and you are left with a gravy with thick, jammy consistency.Turn off the heat and garnish with cilantro, julienned ginger and green chili. Optionally, finish off with a drizzle of lemon juice and a sprinkle of garam masala.
Video
Notes
- Remember to cut the top off of the tomatoes, as it is tougher than the rest of the tomato and won't break up as easily.
- I prefer to cook chicken karahi in an enameled cast-iron pan because it retains heat like a traditional karahi, but I’ve also made it in a stainless steel wok, and it takes a little longer to reduce the masala. It is up to you which you prefer. The chicken also sears more quickly in a cast-iron pan.
- Use fresh ground spices and minced garlic instead of pre-ground spices or store-bought garlic paste for the best results.
Nutrition
Calories: 392kcal | Carbohydrates: 8g | Protein: 25g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 759mg | Potassium: 567mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg
