Chicken Karahi is a tantalizing dish that’s rooted in the rich culinary traditions of Pakistan. With tender chicken, aromatic spices, and a robust tomato-based gravy, this recipe is a burst of flavor that will transport you straight to the bustling streets of Lahore.
It pairs beautifully with a refreshing Chicken Salad With Canned Chicken and a zesty Vodka Margarita. The balance of textures and flavors creates the perfect contrast, making each bite an exciting culinary adventure.
Chicken Karahi is one of those dishes that invites you to experiment, and every time you make it, you discover something new. It’s a dish with global flavors and a local soul—simply irresistible.
Why You’ll Be Hooked?
- I first tried this recipe on a trip to Lahore and couldn’t get enough of it. The mix of heat and tang is something I’ve now mastered at home.
- This dish is great for busy weeknights. I’ve simplified it without losing any of the authenticity.
- Pairing it with a Chinese Chicken Salad and a Vesper is a game changer. It’s a combo that brings out the best in both recipes.
- It’s one of those meals that fits anywhere, from family dinners to casual gatherings.
- Tastes amazing, and even better with a bit of spice!
Chicken Karahi Recipe
Chicken Karahi is a flavorful, aromatic dish made with marinated chicken, fragrant spices, and a rich gravy. The chicken is cooked until tender and juicy, and then topped with roasted onions, capsicum, and garam masala for an extra kick. Perfect with parathas or naan!
Equipment
- Kadai (wok)
- Grinder for spices
- stirring spoon
- Pan for roasting spices
- Lid for covering the chicken
- Measuring spoons
Ingredients
Curry
- 1 tsp Jeera
- 4 tbsp Mustard Oil
- 1 tbsp Chopped Coriander
- ½ tsp Garam Masala
- 1 tbsp Butter
- 1 tsp Kasuri Methi, roasted and ground
- 1½ tsp Coriander Powder
- 1 Bayleaf
- 2 whole Red Chillies
- 6 Peppercorns
- 1 medium Onion, finely chopped
- ¼ tsp Turmeric Powder
- 2 tsp Ginger Garlic Paste
- 1 tsp Ghee
- 1 Capsicum, cubed
- 1 tbsp chopped Garlic
- 2 large Tomatoes, roughly pureed
- 1 tsp Salt
- 1 tsp Red Chilli
- 1 inch Ginger, julienned
- 2 tbsp Karahi masala
- ½ tsp Jeera Powder
- ½ inch Cinnamon
Chicken Marinade
- 1 tsp Ginger Garlic Paste
- 500 g Chicken
- ½ tsp Chilli Powder
- ¼ tsp Turmeric
- ¼ cup Curd
- ½ tsp Salt
Karahi Masala
- 1 tbsp Fennel Seeds
- 1 tbsp Coriander Seeds
- 3 Dry Red Chillies
- 1 tsp Cumin Seeds
- 2 tsp Black Peppercorns
Instructions
- Marinate the chicken for 15-20 minutes by mixing all the ingredients for the chicken marinade.
- Dry roast the ingredients for the karahi masala on low flame for 2-3 minutes until fragrant.
- Cool and grind them into a powder.
- Heat mustard oil in a kadai, add the whole spices, and wait for the cumin to splutter.
- Add onions and sauté for a minute, followed by ginger garlic paste, turmeric, chili powder, coriander powder, cumin powder, and 2 tbsp of karahi masala.
- Cook for another 1-2 minutes until the raw smell disappears.
- Add salt, julienned ginger, and chopped garlic, sautéing for a minute on high heat.
- Then, add tomato puree and cook for 2 minutes until the oil separates.
- Add the marinated chicken and stir fry for 2-3 minutes.
- Add ½-¾ cup water, cover, and cook on low heat for 25 minutes.
- In a separate pan, heat ghee and stir-fry whole red chilies, sambar onions, and capsicum on high heat for 2-3 minutes until blistered.
- Once the chicken has cooked, add the roasted vegetables and mix well.
- Add garam masala, kasuri methi, and butter, cooking for another 5 minutes.
- Stir in chopped coriander and let the dish sit for 10 minutes before serving.
Notes
- The curd marinade tenderizes the chicken, unlike acidic marinades which can toughen it.
- Let the tomatoes cook until oil separates to ensure the spices are well-combined and moisture evaporated.
- Coriander adds depth to the flavor—don’t skip it!
- Karahi Chicken pairs best with parathas, tandoori rotis, or chapatis for the perfect meal.
| Nutrition | Value |
| Calories | 390kcal |
| Carbohydrates | 20g |
| Fibre | 5g |
| Fat | 29g |
| Protein | 16g |
| Cholesterol | 56g |
Variations To Help You Customise This Dish!
- Spice Level: Adjust the level of heat by increasing or decreasing the amount of chili powder or adding fresh green chilies for an extra kick. If you prefer a milder dish, you can omit or reduce the chili powder.
- Vegetarian Option: Swap the chicken with tofu, paneer, or your favorite vegetables like cauliflower, potatoes, or bell peppers for a vegetarian version. Ensure the vegetables are cooked through and tender before serving.
- Smoky Flavor: To enhance the smokiness, you can use a dhungar technique—place a small piece of charcoal in a bowl, heat it until glowing, then place the bowl on top of the chicken karahi and drizzle some ghee over it. Cover the dish to trap the smoke.
- Creamy Variation: For a richer, creamier dish, add a splash of cream or a dollop of yogurt towards the end of cooking. This will soften the spiciness and add a luxurious texture to the gravy.
- Herbs & Aromatics: Experiment with different herbs such as mint, parsley, or thyme. Fresh cilantro can be added at the end, or you can garnish with fried onions for an extra crunch.
