Pakistani Chicken Karahi
Pakistan's most beloved and iconic dish — chicken karahi (kadai chicken), cooked in a wok-shaped karahi pot with tomatoes, fresh ginger, green chillies and spices. Unlike most South Asian curries, karahi uses no onion base — the sauce is built purely on tomatoes, ginger and chilli, giving it a bright, sharp and deeply aromatic character.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat oil in a karahi or wok over very high heat. Add chicken pieces; fry until browned all over (8 minutes). Remove and set aside.
About 5 min
In the same oil, add cumin seeds then garlic; fry 30 seconds. Add tomatoes; cook over high heat, stirring until they break down completely into a sauce (10 minutes).
About 14 min
Add ginger, coriander powder, black pepper and salt. Return chicken; mix well.
About 14 min
Add green chillies. Cook uncovered over high heat, stirring occasionally, until the oil separates and the sauce is thick and clinging to the chicken (10–12 minutes).
About 14 min
Stir in yoghurt; cook 2 more minutes. The karahi should be quite dry — not saucy. Finish with fresh ginger julienne and coriander. Serve with fresh naan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 28 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 780 mg
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Recipe by Boon Tools.