Desi Style Chicken Karahi
Karahi is one of the most iconic and beloved dishes in Pakistani cuisine. Named after the deep, wok-like pan it’s cooked in, Karahi is all about bold, concentrated flavor. It’s known for its rich tomato-based masala, fresh garlic and ginger, and the signature “tarka” (oil separation) that signals it’s done just right.In Pakistani homes, Chicken Karahi is more than a recipe — it’s a celebration dish, a comfort food, and a go-to for family dinners, Eid feasts, and casual get-togethers. It’s typically served with hot naan or chapati, and garnished with green chillies, fresh coriander, and julienned ginger.
🌙 Saturday Evenings Meant Only One Thing
Every Saturday evening in our home had a rhythm of its own. As kids, we knew dinner was going to be something special. My Father would come home early from work, roll up his sleeves, and head straight into the kitchen — no resting, no distractions.
🍅 The Karahi Ritual: Chopping & Mincing
Alongside him, my Mother would get started on the prep — and let me tell you, it was no small task. Kilos of bright red tomatoes would be chopped, bulbs of garlic peeled and minced by hand, and thick ginger roots grated down to fine, fragrant pulp. The kitchen would come alive with energy, and the air would fill with the sound of laughter and sizzling oil.
The Smell of Freshness That Filled the House
You’d walk in and instantly be hit with the crisp, powerful aroma of pure freshness — garlic, ginger, tomatoes, spices — all sizzling in hot oil. And not just a little bit of it. This karahi wasn’t made in small batches. It was made to feed hungry hands, late-night visitors, and anyone lucky enough to stop by.
No Fancy Tricks — Just Real Flavor
This Chicken Karahi is as real and rustic as it gets. There’s no blending, no shortcuts. Just fresh ingredients, slowly cooked down until the oil separates, the spices deepen, and every bite clings to the chicken like it’s meant to be there.
🧡 A Family Favorite That Never Gets Old
Even today, the taste of this karahi takes me back. It’s more than just a dish — it’s a feeling. A memory in every bite. It’s my father in the kitchen, sleeves rolled, wooden spoon in hand. It’s the joy of sharing food made with care, patience, and a whole lot of garlic.
🐐 Use Any Meat You Love
One of the best things about karahi? It’s super versatile. Traditionally, it’s made with:
- Chicken – quick, juicy, and perfect for weeknight cooking
- Mutton – tender and full-bodied, ideal for special occasions
- Lamb – rich and flavorful, a favorite in many households
- Beef – deep and hearty, great for slow-cooked karahi lovers
But for this recipe, I’m keeping it classic and comforting with chicken — just like my father used to make every Saturday night.
Desi Style Chicken Karahi
Ingredients
- ½ cup Oil
- 1 700-800gr Small Chicken (700–800g), bone-in & cut into curry pieces
- 5 medium Tomatoes very finely diced
- 1 whole Bulb of Garlic minced
- 2 tsp Salt or to taste
- 2 tsp Paprika
- 1 tsp Red Chilli powder
- 1 tsp Crushed Black pepper
- 1 tsp Chilli flakes
- ½ tsp Cumin powder roasted
- ½ tsp Coriander powder
- 3 tbsp Yogurt
- 3 Green chillies slit lengthwise
- ½ Bunch fresh Coriander chopped
- ½ tsp kasuri methi
Instructions
Pre-Cook the Chicken
- Heat a small amount of oil in a pan.
- Add chicken pieces and a pinch of red chilli.
- Stir-fry on medium heat until the color changes and the chicken is sealed.
- Remove and set aside.
Prepare the Masala
- In a separate, wide-bottomed pan, heat the remaining oil.
- Add minced garlic and ginger, sauté for a minute until fragrant.
- Add finely chopped tomatoes, salt, paprika, red chilli powder, coriander powder, and yogurt.
- Cook on medium flame until the oil separates from the masala and the tomatoes are fully broken down (this can take 10–15 minutes).
Bring It All Together
- Add the partially cooked chicken back to the pan.
- Add a splash of water and cook on low heat, covered, until the chicken is tender and fully cooked through.
Final Touches
- Once the chicken is done, add black pepper, roasted cumin powder and add kasuri methi
- Cook on high for a few minutes to thicken the masala and deepen the flavor.
Serve
- Garnish with fresh green chillies and chopped coriander. Serve with tandoori naan or fresh roti. Cucumber raita or salad and a squeeze of lemon (optional, but delicious)
Notes
- Don’t rush the tomato cooking — it’s the heart of the karahi! Let them break down slowly until the oil rises to the top for that signature karahi texture and flavor.