Introduction to Chicken Karahi
Look no further! I bring you an easy and traditional chicken Karahi recipe from Pakistan. The chicken simmers on high flame with many fresh tomatoes, ginger garlic paste, basic spices. Cook until chicken is tender and sauce is slight thick. Garnish with green chilies, and julienned Ginger.
This wonderful recipe whips up in 35-40 minutes without onion and fancy spices. It is ideal to serve with warm tandoori naan, roti, paratha, steamed basmati rice, yogurt riata, and salads. 👨🍳
What does Chicken Karahi mean?
It is also known as Kadai Chicken, a popular dish in Pakistan and India. Here, chicken means meat and karahi refers to the type of wok- like a pan used to cook this dish. You can also use or cast iron pan to cook this recipe.
What is the origin of kadai Chicken?
According to my best knowledge, this curry belongs to Pakistani cuisine. Well, here’s a fun fact: it firstly introduced in KPK (Khyber Pakhtunkhwa – A province of Pakistan).
Further, with the passage of time, this chicken dish evolved, and different versions were introduced in India and Pakistan. Today, I will teach you how to cook Pakistani style most favorite Lahori karahi with black pepper.
Can I add onion in chicken karahi?
Well, onions are not typically used in traditional Chicken Karahi recipes. This dish mainly relies on tomatoes and other ingredient. But there is no hard and fast rule to add onion. Some variations might include onions like Indian chicken karahi.
If I talk about other recipes like Chicken ka salan, Chicken handi, Chicken do pyaza and Afghani Chicken are very famous and my favorite dish you can also check these recipes.
What are the key Ingredients karahi Chicken?
Essential ingredients for this Pakistani chicken karahi include chicken, tomatoes, green chilies, ginger garlic paste, different spices like cumin, coriander, turmeric, and garam masala. These are key pantry ingredients of every single household. Let’s come with me and explore, what we need and how to prepare them just before to start cooking.
Bone-in Chicken or Boneless Chicken?
The authentic Chicken Karahi recipe calls for bone-in chicken, which is used in every single restaurant in Pakistan. Therefore, I will also use the bone-in chicken. Cut the chicken into karahi-style pieces, typically 16 pieces per chicken. These karahi cut pieces ensure even cooking and a tender, juicy texture.
You can also use boneless chicken. For this, use only skinless chicken thighs for a tender and juicy taste, and also adjust the cooking time accordingly. Because boneless chicken takes less time and more stirring.
Thoroughly wash the chicken, then pat it dry with paper towels to remove excess liquid. Please ensure the chicken pieces are completely dry. Otherwise, you will face problems during stir-frying the chicken in oil.
Fresh Tomatoes
When making thick gravy, tomatoes is the main star ingredient. Only choose fresh, firm and ripped tomatoes for the best taste. 3 to 4 medium sized tomato goes in half kg chicken.
Wash them properly and chop them into pieces or make puree by adding less water in blander machine.
Other Ingredients
- Onion – Onions are optional in the recipe. But I will add in 1 medium chopped onions for chicken masala. Prep: Always chop them after peeling and make a smooth puree.
- Ginger Garlic – In this recipe, we add a lot of fresh ginger garlic, which helps to eliminate the smell of chicken along with other ingredients. PREP: One blub of minced garlic and one and half inch piece of minced ginger will be added in chicken curry. Alternatively, add 2 – 3 tbsps. of ginger garlic PASTE. Julienned ginger will also go in at the end.
- Spices – Red chilli powder, turmeric powder, Coriander powder and salt will make this karahi dish spicier and more delicious.
- Ground Black Pepper – is known for its strong taste and flavor. So, we will add 1 tsp of crushed black pepper instead of garam masala to boost the taste.
- Oil or Ghee – Authentic recipe is prepared with ghee (specially in desi ghee clarified butter) innd, just before to serve.
- Yogurt – Enhances the taste and gives chicken curry a velvety, creamy texture. Whisk it properly before to add. I only prefer homemade but whole milk yogurt or Greek yogurt also work well.
- Water or Chicken Stock – To adjust the gravy consistency or to avoid the sticking to pan.
- Green Chilies – Add natural heat to the kadai chicken, which are very essential ingredient for a good gravy taste. Impart 2 thinly slice and 2 to 3 whole green chilies in karahi masala.
- Fresh Coriander Leaves– Use chopped coriander leaves or cilantro leaves for appealing look.
- Lemon Juice: It add extra flavor and naturally balance out the taste.
How to Make Chicken Karahi?
You can make restaurant style chicken karahi at home no matter if you are a beginner in cooking. My step-by-step pictures and video guide will also help you a lot. Just have faith and confidence on yourself and are start cooking with me.
Heat Oil – Take a deep pan, karahi, or cast iron pan and heat a generous amount of oil in about one cup over medium heat. If you don’t have traditional karahi don’t worry! Use whatever you have in your kitchen.
Fry Chicken – Once the oil is heated, add chicken pieces and stir fry them by Stirring constantly. At the start, chicken will stick to the pan due to moisture naturally existing in the chicken itself. Stirring prevents burning. Keep frying on medium to high heat until the chicken turns pale and lightly golden marks appear on the pieces. In my case it took 4 to 6 minutes but it can be different in your case. Incase of boneless thigh or chicken breast it will take less time.
Add Garlic Ginger – Now combine our minced garlic and ginger to pan along with chicken on medium heat. Stir fry them constantly; otherwise, ginger and garlic will burn. Keep stirring until the raw smell goes off or is about to fade for about 40 to 50 seconds.
Add Tomatoes – Next, add our freshly chopped tomato to make it more aromatic and delectable. You can make its puree. Cook until tomatoes break down and convert into mushy form. alternatively you can add tomato paste or canned tomatoes as well.
Combine Onion Puree – Onions are optional you can skip it, but I will add onion puree by boiling 2 medium onions in one and a half cups of water. Later, I will bland them in the grinder until a smooth puree. This onion puree will be cooked along with chicken and masala. After add ther will too much liquid but you keep stirring constantly on high heat.
Add Ground Spices – Don’t forget to include our ground spices to make this restaurant style chicken recipe more delicious and spicier. Include all ground spice here. Freshly ground black pepper will be added at the end. Mix them well and cook about a minute.
Cook the Chicken -Now cook the chicken curry over high heat by constantly stirring until the chicken is tender and the tomato gravy is thickened.
Add yogurt – As the karahi masala starts to thicken add half cup of yogurt and mix it well for creamy texture. Mix well and give a taste taste and add more salt if need.
Add Green Chilies & Black Pepper – Kindly impart our chopped and whole green chilies along with freshly ground black pepper and let them simmer well by mixing.
Is Chicken Cooked – Once the chicken meat begins to pull away from the drumstick bone, bubbles pop up in the gravy, and oil separates and rises on the top of the gravy. These are a few indications for you, to know that the chicken dish is fully cooked. Just slow down the heat to its minimal level.
Garnish It – Finally our chicken karahi recipe is ready, transfer it to serving bowl and garnish it with fresh coriander leaves, julienned ginger, and also add some lemon wedges to add more tanginess.
A single serving of 250-gram contains 300 to 420 calories. 30 to 40 percent of these calories derived from fats. Ultimately, the calorie content of murgh karahi depends on the ingredients and their quantity used in preparation and which cooking method is adopted.
What to serve with karahi chicken?
In the following, I will lead you some flavorful sides to balance the heat and taste of homemade wok stir fried chicken.
- With Roti and Naan – Warm tandoori roti and garlic buttery naam are on the top of the list to scoop up this delicious curry. Also enjoy it with roomali roti, paratha and puri.
- With Rice – Steamed rice and brown rice suites well with runny gravy.
- With Salads and Raita – Serve it with cucumber salad and any type of yogurt raita.
- Add lemon wedges – To add more tanginess squeeze a lemon piece or add some pickles.
How to Store and Reheat Leftover Karahi Chicken?
- Before storing in the fridge, cool down the leftover chicken dish at room temperature.
- Transfer chicken curry in the air-tight container or bag and place it in the fridge.
- Store it for a maximum of 3 days.
- Always reheat leftover chicken curry on the stove top using a pan over low-medium heat. Add some water to adjust the consistency and try to stir constantly while reheating it.
Tips For Perfecting The Recipe
- Fresh Chicken – I only use fresh chicken in my chicken curries for the best taste. If you are bringing out frozen chicken, please thaw them properly overnight in the fridge.
- Don’t Add canned Tomato Puree – Make sure only buy fresh ripped tomatoes and chop them into small pieces. They will dissolve in the curry automatically and build the authentic taste.
- Chicken Marinade – If you are cooking Pakistani-style karahi, then chicken marination is not a part of this recipe. It is only compulsive for Indian kadai chicken.
- Use only Ghee – Ghee enhances the authentic flavor, so use a generous amount. Oil is not recommended for this recipe.
- Cook on High Heat – Cook this karahi chicken exclusively on high flame. And please don’t cook it with the covered pan on low heat. It is something different from regular chicken curry.
- Black Pepper – Ground black pepper is normally used to add depth to flavors instead of garam masala. Don’t add the fine powder of black pepper.
- Karahi Masala – There are so many ready-made karahi masala’s are available in nearby grocery stores like Shan, National and Mehran. You can also utilize these masalas (by following the instructions written on their packing) instead of regular spices.
Common Mistakes to Avoid
- Don’t cut the chicken in large pieces.
- Avoid overcooking the chicken, as it can become dry and tough.
- Don’t skip the step of scraping the brown bits stuck to the bottom of the wok.
- Avoid adding too much water, as it can make the chicken mushy
Common Misconceptions about kadai Chicken
Before you start, it’s important to understand a few key points and clear up some misconceptions. I suggest you please read them carefully first.
- I noticed some Indian recipes may include onions and bell peppers cube. But traditional Pakistani chicken karahi does not contains these items.
- You can cook it in any deep, heavy-bottomed pan. Does Matter you don’t have a special karahi to cook.
- No Fancy Spices, no whole spices for this recipe. Just use regular spices available in your kitchen.
During my early days in the Dubai Hotel, I made a Karahi using chicken (as the other meat was short in our butchery section) on the order of my sous-chef and he rejected it because it didn’t include bell pepper, onion and tomato cubes. But he admired what I cooked and also told me the Indian kadai chicken version. It was surprisingly new to me.
Experimenting with Different Spice Blends
Most of my Indian followers asked me different question when I posted this chicken recipe on my social media accounts. So I also decide to answer in nutshell here. Because this is the beauty of modern fusion cooking.
- Yes you can try different whole spices before frying the chicken.
- If you’re allergic to any spice or ingredient, feel free to skip it immediately.
- You can substitute coconut milk for yogurt, as many North Indians prefer to incorporate local ingredients to enhance the flavor.
- To give me cream texture add Cashew paste or almond paste.
What is Difference in Chicken Karahi Vs Chicken Korma?
Both are the chicken base curry but have a lot of differences. For you easy understanding there is a table in blow which leads you an easy comparison.
| Attribute | Karahi-Chicken | Chicken Korma |
| Origin | Pakistan | Mughlai cuisine (India) |
| Base Ingredients | Tomatoes, green chilies, and various spices | Yogurt, cream, nut pastes (like cashew or almond), and a blend of aromatic spices |
| Texture | Typically has a thicker, more rustic gravy | Creamy, smooth, and rich gravy |
| Spice Level | Generally spicier, with a noticeable kick | Milder, with a focus on aromatic rather than fiery spices |
| Cooking Method | Cooked quickly on high heat, often in a karahi (wok) | Slow-cooked to achieve a depth of flavor and tenderness |
| Color | Brighter red or orange due to tomatoes and red chili | Lighter, often yellow or pale orange, due to cream and lighter spices |
| Garnish | Often garnished with fresh cilantro, ginger, and occasionally green chilies | Usually garnished with fried onions, raisins, or nuts for added texture |
| Serving | Served typically with naan or roti | Commonly served with rice, naan, or parathas |
Difference between chicken tikka and Karahi Chicken?
Chicken Tikka is made by marinated chicken pieces that are grilled on skewers that’s offers you a smoky, charred flavor. Chicken Tikka is typically dry and served with chutneys.
In contrast, Karahi Chicken is prepared in a wok called a karahi, where the chicken is cooked with tomatoes, green chilies, and spices on high flame. Karahi Chicken has a more gravy-like consistency, perfect for pairing with naan or rice.
Can I make chicken karahi in a slow cooker?
Yes, you can adopt the slow cook method if you are newbie. Just cover the pan and cook it at low heat for about 20 minutes and stir occasionally after every 2 to 3 minutes to avoid burning.
On the other hand, Traditional karahi chicken curry is made over high heat by constantly stirring until the chicken is tender and the tomato gravy is thickened. It involves a lot of care when cooking and I recommend you this method only.
FAQs
Is this curry healthy to eat?
Yes, It can be healthy when prepared with lean protein and fresh ingredients, using minimal oil. Its spices offer added health benefits, making it suitable for a balanced diet when consumed in moderation.
How many calories are there in karahi recipe made with chicken?
A single serving of 250-gram normally contains 300 to 420 calories. 30 to 40 percent of these calories derived from fats. Ultimately, the calorie content always depends on the ingredients and their quantity used in preparation and which cooking method is adopted.
Is murgh karahi Indian or Pakistani?
There is no exact and correct answer for it. But most of the references tell us, this karahi recipe was originated in the KPK province of Pakistan. It is also popular in Indian cuisine, but there are a lot of differences in cooking methods and ingredients.
Conclusion
Summing it up, Chicken Karahi is a spicy, flavorful and healthy curry that holds a significant place in Pakistani cuisine. It’s the top choice for major gatherings and special occasion menus. It is easy to whip up at home, the same as a restaurant-style. This was my mom’s favorite recipe when she was young. I hope you will make it at home and let me know how was your experience with this recipe. Love to read your comments.
Chicken karahi recipe Pakistani
Equipment
- 1 One karahi or deep bowl
Ingredients
- 500 Grams Chicken
- 1 cup Oil
- 1 Tablespoon Minced Ginger
- 1 Tablespoon Minced Garlic
- 3-4 medium Tomatoes
- 1 Medium Size onion
- ½ Cup Yogurt
- 1 & ½ Teaspoon Salt
- 1 Teaspoon Red Chili Powder
- ⅓ Teaspoon Turmeric Powder
- 1 Teaspoon Ground black pepper
- 1 Tablespoon Coriander Powder
- 2-3 Green Chili Green Chili
- 1 Tablespoon Fresh Coriander leaves chopped
- 1 Piece Lemon
- 1 Inch julienned Ginger
- ½ cup Water or Chicken Stock
Instructions
- Heat Oil – Take a deep pan, karahi, wok or skillet and heat a generous amount of oil in about one cup over medium heat. If you don’t have traditional karahi don’t worry! Use whatever you have in your kitchen.
- Fry Chicken – Once the oil is heated, add chicken pieces and fry them by regular stirring. At the start, chicken will stick to the pan due to moisture naturally existing in the chicken itself. Stirring prevents burning. Keep frying on medium heat until the chicken turns pale and light golden marks appear on the pieces. In my case it took 4 to 6 minutes but it can be different in your case.
- Add Garlic Ginger – Now combine our minced garlic and ginger to pan along with chicken. Stir them constantly; otherwise, ginger and garlic will burn. Keep stirring until the raw smell goes off or is about to fade for about 40 to 50 seconds.
- Add Tomatoes – Next, add our freshly chopped tomato to make it more aromatic and delectable. You can make its puree. Canned tomato puree is not recommended at all for an authentic Pakistani karahi taste.
- Combine Onion Puree – Onions are optional, but I will add onion puree by boiling 2 medium onions in one and a half cups of water. Later, I will bland them in the grinder until a smooth puree. This onion puree will be cooked along with chicken and masala.
- Add Ground Spices – Don’t forget to include our ground spices to make this dhaba style murgh curry more delicious and spicier. Include all ground spice here. Black pepper will be added at the end. Mix them well.
- Cook the Chicken – Here you have two options. High heat and slow cooking method. Traditional quick recipe is made over high height by constantly stirring until the chicken is tender and the tomato gravy is thickened. It involves a lot of care when cooking and I recommend you this method only. Otherwise, you can adopt the slow cook method if you are lazy or newbie. Just cover the pan and cook it at low heat for about 20 minutes and stir occasionally after every 2 to 3 minutes to avoid burning.
- Add yogurt – As the masala starts to thicken add half cup of yogurt and mix it well for creamy texture.
- Add Green Chilies & Black Pepper – Kindly impart our chopped and whole green chilies along with black pepper and let them simmer well by mixing.
- Garnish It – Finally our kadai chicken is ready, transfer it to serving bowl and garnish it with fresh coriander leaves, julienned ginger and also add some lemon wedges to add more tanginess.
