Desi Style Chicken Karahi
Chicken Karahi. Spicy, smoky, and full of bold tomato and ginger flavors, this Pakistani-style karahi is pure comfort food. Quick to make and packed with masala, it’s perfect for weeknight dinners or a cozy weekend daawat.
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
💬 Pro Tip:
- 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.