Chicken karahi is a fiery and flavorful Pakistani dish that has taken the world by storm. Traditionally cooked in a karahi, a wok-like pot, this dish features tender chicken pieces simmered in a rich tomato-based gravy bursting with aromatic spices.
Whether you’re a seasoned home cook or a curious beginner, this recipe is for you! We’ve broken down the steps into simple, easy-to-follow instructions, ensuring you can recreate the magic of restaurant-style chicken karahi right in your own kitchen.
Gather your ingredients
- 1/2 cup vegetable oil
- 1 kg bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green chilies, slit lengthwise (adjust according to spice preference)
- 1 (400g) can chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust according to spice preference)
- 1/4 teaspoon garam masala
- Salt to taste
- Chopped fresh cilantro, for garnish
Unleash the flavors
- Heat oil in a karahi or heavy-bottomed pan over medium-high heat.
- Add the chicken pieces and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, saute the onions until softened and translucent, about 5 minutes.
- Add the garlic, ginger, and green chilies. Cook for another minute, stirring constantly.
- Stir in the chopped tomatoes, tomato paste, and all the dry spices. Season with salt to taste.
- Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Return the chicken pieces to the pan and coat them well with the sauce.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh cilantro and serve hot with naan, roti, or rice.
Tips and tricks for the perfect karahi
- Use bone-in, skin-on chicken pieces for extra flavor. The bones add depth and richness to the sauce, while the skin helps keep the chicken moist.
- Adjust the spice level to your preference. Start with a smaller amount of red chili powder and add more to taste if desired.
- Don’t overcook the chicken. Overcooked chicken can become dry and tough.
- For a smoky flavor, you can add a few cloves or a piece of star anise to the pan while sauteing the onions.
- Feel free to add other vegetables to the dish, such as bell peppers, carrots, or green beans.
With its bold flavors and easy-to-follow recipe, this restaurant-style chicken karahi is sure to become a family favorite. So, gather your ingredients, fire up the stove, and get ready to experience a taste of Pakistan in your own home
