Dive into Flavortown: A Restaurant-Style Chicken Karahi Recipe for Your Home Kitchen

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

1. Heat oil in a karahi or heavy-bottomed pan over medium-high heat.
2. Add the chicken pieces and cook until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, saute the onions until softened and translucent, about 5 minutes.
4. Add the garlic, ginger, and green chilies. Cook for another minute, stirring constantly.
5. Stir in the chopped tomatoes, tomato paste, and all the dry spices. Season with salt to taste.
6. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
7. Return the chicken pieces to the pan and coat them well with the sauce.
8. Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. 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