Chicken Karahi Recipe

Chicken Karahi is a rich and aromatic Pakistani curry made with tender chicken pieces, fresh tomatoes, and a generous blend of South Asian spices all cooked together in a wok-like vessel called Karahi. It's a staple dish in Pakistani restaurants.

MAIN INGREDIENTS (Unorder List)

• ½ cup oil
• 1 red onion chopped
• 1 whole chicken
• ⅓ cup plain yogurt
• 11/2 teaspoon cumin
• 2 teaspoon coriander seeds crushed
• 1 ½ teaspoon Kashmiri red chili
• ¾ -1 teaspoon salt taste and adjust
• 1 tablespoon ginger garlic paste
• 5 tomatoes chopped
• ¼ cup water
• ½ cup cilantro chopped
• 2-3 green chilies slit lengthwise

INSTRUCTIONS (Order List)

1. In a wok over medium heat, add oil.
2. Once oil is hot, toss in the chopped onions and fry for 6-7 minutes or until the edges start to brown
3. Next, add the rinsed chicken pieces and stir until combined with the onion.
4. Add yogurt, cumin, coriander seeds, red chilli powder, salt, pepper and ginger garlic paste and stir until the chicken pieces are coated.
5. Continue stirring for about 5-6 minutes on high heat.
6. Tip in the tomatoes, cilantro and chillies and stir. Add water.
7. Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20 minutes
8. After 20 minutes, remove the lid and turn the flame to high and let the water evaporate.
9. Once the water evaporates about 10-15 minutes, start to stir again.
10. You'll notice that the curry will release oil and you'll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the "dum" stage which is important to finish off the Karahi.
11. Enjoy hot with pita bread or naan! Serves 5-6 people

TIPS AND TRICKS (Definition List)

Bone-in Chicken:

Use bone-in chicken for a more flavorful and juicier result. It also adds more dimension to the meal.

Roast the Spices:

Dry roasting cumin and coriander seeds before grinding them enhances their aroma and depth of flavor.

Adjust the Heat:

The chili amount can be adjusted according to your spice tolerance. As a rule of thumb Kashmiri red chili is mild (which is what I use) and adds a rich red color vs the regular red chili that tends to be much spicierl.

COMMENTS & Feedback (Nested List)

• Best Comments - 5 Stars
1. Soha, This was aaahmazing! And wow I’m glad I followed the timings - 20 mins covered PLUS 10 mins uncovered - well worth the wait! This is added to weekly rotation Thanks!
2. Zehra Khan, Hi there I like your recipe please advise how many pounds of chicken would I need to feed a party of 150 people


• Average Comments - 4 Stars
1. Sakina Shabbir, nice and informative recipe of chicken karahi.
2. bang ben, i like it

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