Chicken Karahi: Your Go-To Pakistani Dinner Recipe (Serves 4)

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Master this restaurant-quality Pakistani chicken karahi right at home! This rich, tomato-based curry features tender chicken pieces cooked with fresh spices and aromatics.

Key Highlights:

• Ready in just 1 hour using simple pantry ingredients
• Perfect balance of spices – not too hot, easily adjustable
• Made in one pot – minimal cleanup required
• Authentic taste that rivals any Pakistani restaurant

What You’ll Need

Kitchen Equipment

• Large karahi or deep frying pan (12-inch minimum)
• Sharp knife
• Cutting board
• Measuring spoons
• Wooden spoon
• Small bowls for prepared ingredients

Ingredients

• 2 pounds chicken, cut into medium pieces
• 6 medium tomatoes, chopped
• 4 tablespoons ghee or oil
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 4-5 green chilies, sliced
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• Ginger julienne for garnish

Possible Substitutions

• Vegetable oil instead of ghee
• Canned tomatoes (28 oz) instead of fresh
• Ginger-garlic paste (4 tablespoons) instead of separate pastes
• Dried red chilies instead of green chilies

Step-by-Step Instructions

1. Preparation Phase (20 minutes)

Preparing the Chicken

1. Rinse chicken pieces under cold water
2. Pat completely dry with paper towels
3. Place chicken on cutting board and cut into 2-inch pieces:

• First, separate joints if using whole chicken
• Cut breast meat across the grain
• Try to keep pieces similar in size for even cooking

1. Let chicken come to room temperature (about 15 minutes)

Preparing the Vegetables

1. Tomatoes:

• Wash and dry thoroughly
• Cut each tomato in half
• Remove the tough core at the stem
• Cut into small cubes (about 1/2 inch)
• Keep all tomato juice and seeds – they add flavor

1. Green Chilies:

• Wash and dry completely
• Remove stems
• For less heat, remove seeds
• Slice at an angle into thin rings

1. Ginger (if using fresh):

• Peel using the edge of a spoon
• Grate finely using a microplane or grater
• Measure 2 tablespoons
• Save a 2-inch piece for julienne garnish

1. Garlic (if using fresh):

• Peel cloves (about 8-10 large cloves)
• Grate finely or use a garlic press
• Measure 2 tablespoons

Setting Up Your Workspace

1. Combine all dry spices in a small bowl:

• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon salt (can adjust later)

1. Arrange your workspace:

• Keep spice bowl near stove
• Have a clean spoon for tasting
• Keep lid nearby
• Have garnishes ready in small bowls

2. Cooking Phase (40 minutes)

Initial Cooking (15 minutes)

1. Place your karahi or pan on stove

• Make sure it’s completely dry
• Use medium-high heat setting

1. Add the ghee or oil:

• Wait until pan is hot but not smoking
• Ghee should melt completely
• Swirl to coat bottom of pan

1. Add chicken pieces carefully:

• Place pieces one by one
• Don’t crowd – chicken should sizzle
• Leave space between pieces
• Don’t stir for first 2 minutes

1. Cook chicken properly:

• Stir after initial 2 minutes
• Cook until color changes from pink to white
• This takes 5-7 minutes
• Stir occasionally to prevent sticking

1. Add ginger and garlic paste:

• Add both pastes together
• Keep stirring continuously
• Cook until raw smell disappears (2-3 minutes)
• Watch that garlic doesn’t burn

Building Flavors (25 minutes)

1. Add tomatoes:

• Add all chopped tomatoes at once
• Stir well to combine with chicken
• Keep heat on medium-high

1. Add spice mixture:

• Sprinkle spices evenly over tomatoes
• Stir thoroughly to coat everything
• No dry spices should be visible

1. Cook tomatoes properly:

• Stir every 2-3 minutes
• Tomatoes will start breaking down
• Look for them to become very soft
• This takes 10-12 minutes
• They should form a thick sauce

1. Add green chilies:

• Sprinkle chilies over the curry
• Stir gently to incorporate

1. Final cooking stage:

• Reduce heat to medium-low
• Cover with lid
• Let simmer 10-15 minutes
• Check chicken is tender with fork
• It should easily pull apart

1. Finishing the curry:

• Remove lid
• Increase heat to medium-high
• Cook until you see oil separating
• Oil will rise to surface
• Takes about 5 minutes

1. Final touches:

• Taste and adjust salt
• Turn off heat
• Add fresh cilantro leaves
• Add ginger julienne on top
• Let rest 5 minutes before serving

Troubleshooting

Common Issues and Solutions

• Watery Curry: Cook uncovered on high heat until excess liquid evaporates
• Tough Chicken: Lower heat and cook covered for additional 10 minutes
• Too Spicy: Add 2-3 tablespoons of cream at the end
• Not Enough Color: Add 1/4 teaspoon turmeric powder

Variations

• Mild Version: Reduce green chilies and red chili powder by half
• Extra Rich: Add 1/4 cup cream at the end
• Vegetarian Option: Replace chicken with paneer or mixed vegetables
• Extra Masala: Double the dry spices for a more intense flavor

Storage & Reheating

• Store in airtight container in refrigerator for up to 3 days
• Reheat in microwave for 2-3 minutes, stirring halfway
• For best results, reheat in pan with 2 tablespoons water
• Freeze for up to 2 months in freezer-safe container

Safety Tips

• Always check chicken is cooked through (internal temperature 165°F/74°C)
• Keep raw chicken separate from other ingredients
• Wash hands thoroughly after handling raw chicken
• Don’t leave cooked curry at room temperature for more than 2 hours

Pro Tips

• Bring chicken to room temperature before cooking
• Don’t rush the tomato cooking process
• Let curry rest for 5-10 minutes before serving
• Serve hot with fresh naan or rice