Description
Pakistani Chicken Karahi is a vibrant and spicy tomato-based curry cooked with garlic, ginger, and aromatic spices. Made traditionally with bone-in chicken, it’s simmered until tender and finished with fresh green chillies and coriander. Serve hot with naan or chapati for an unforgettable meal.
Ingredients
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1kg chicken, bone-in pieces
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2 medium onions, finely chopped
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4 large tomatoes, finely chopped
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1 tbsp garlic paste
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1 tbsp ginger paste
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3 green chillies, sliced
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Salt, to taste
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1 tsp ground cumin
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2 tsp ground coriander
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1 tsp red chilli powder (adjust to taste)
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½ tsp turmeric powder
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100ml sunflower oil
For garnish:
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Handful of fresh coriander, chopped
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Julienned ginger, for garnish
Instructions
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Heat oil in a karahi or deep frying pan. Add onions and sauté until golden brown.
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Add garlic and ginger pastes. Fry for 1–2 minutes.
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Stir in chopped tomatoes. Cook until soft and oil begins to separate.
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Mix in spices: salt, cumin, coriander, red chilli, and turmeric. Cook 2–3 minutes.
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Add chicken, stir to coat well, and cook uncovered for 10 minutes on medium-high heat.
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Add a splash of water, cover, and simmer for 20–25 minutes until chicken is tender.
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Uncover and cook on high to reduce curry until thick and glossy.
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Stir in green chillies and chopped coriander. Garnish with julienned ginger.
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Serve hot with naan, chapati, or rice.
Notes
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Marinate chicken in yoghurt and spices for extra flavour if you have time.
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Use ripe, fresh tomatoes—tinned ones won’t give the same depth.
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Add a squeeze of lemon just before serving for a zesty finish.
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Store leftovers in the fridge for up to 3 days—flavour deepens over time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes