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Authentic Pakistani Chicken Karahi Recipe

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A flavorful and easy-to-make Pakistani chicken karahi featuring tender bone-in chicken simmered in a vibrant tomato-based sauce with fresh spices and green chilies.

Ingredients

Scale
  • 2 lbs bone-in chicken pieces (thighs recommended)
  • 4 large ripe tomatoes, finely chopped or pureed
  • 3–4 fresh green chilies, sliced
  • 2-inch piece ginger, julienned or grated
  • 4 cloves garlic, minced
  • A handful fresh coriander leaves, chopped
  • 4 tablespoons vegetable oil or ghee
  • 1 teaspoon red chili powder (Kashmiri chili powder preferred)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • Salt to taste

Instructions

  1. Chop the tomatoes finely or pulse them in a blender for a smoother sauce. Julienne the ginger and slice the green chilies lengthwise. Mince the garlic and chop the coriander leaves for garnish.
  2. Heat the oil or ghee in a karahi or skillet over medium heat until shimmering. Add cumin seeds and let them sizzle for about 30 seconds without burning.
  3. Add minced garlic and ginger to the pan. Stir quickly until golden but not brown, about 2 minutes.
  4. Add chicken pieces and stir to coat with oil and aromatics. Cook until chicken starts to brown on the outside but is not fully cooked, about 5 minutes.
  5. Sprinkle red chili powder, turmeric, coriander powder, and salt over the chicken. Stir well to coat evenly.
  6. Add chopped or pureed tomatoes and stir to combine. Partially cover and let simmer gently for 15 minutes, stirring every few minutes to prevent sticking.
  7. Add sliced green chilies and cook uncovered for 3 minutes to allow excess liquid to evaporate.
  8. Sprinkle garam masala over the dish, stir, then turn off the heat. Garnish with chopped fresh coriander leaves.
  9. Let the karahi rest for a few minutes to allow flavors to meld. Serve hot with naan or steamed basmati rice.

Notes

For freshest flavor, grind whole spices yourself or use good-quality pre-ground spices. Use bone-in chicken thighs for juiciness. Adjust green chilies to control heat. If sauce is too watery, increase heat and stir to reduce. Let the dish rest before serving to meld flavors. Can be made dairy-free by using vegetable oil instead of ghee.

Nutrition

Keywords: chicken karahi, Pakistani chicken recipe, spicy chicken curry, karahi recipe, easy chicken dinner, authentic Pakistani food

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