Chicken Karahi Recipe
Classic Pakistani chicken karahi cooked with tomatoes, green chilies and fresh ginger.
Ingredients for Chicken Karahi
- 1 kg chicken, karahi cut
- 6 ripe tomatoes, chopped
- 5 green chilies
- 2 tbsp fresh ginger, julienned
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp crushed coriander
- ½ cup cooking oil and salt
How to Make Chicken Karahi
- Heat oil in a karahi.
- Add chicken and fry well.
- Add tomatoes and spices.
- Cook until oil separates.
- Finish with ginger, chilies and coriander.
Helpful Notes for Chicken Karahi
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Chicken Karahi easier to cook and helps every stage finish at the right time.
Cut chicken into even pieces so they cook at the same rate. Let the masala become glossy before the final simmer, then check the thickest pieces carefully so the chicken is cooked through without becoming dry.
Cool leftovers promptly and keep them covered in the refrigerator. Reheat gently with a spoonful of water if needed, stirring the gravy so the chicken warms evenly before serving.
Chicken Karahi Cooking Tips
- Cut the chicken into even pieces so every portion cooks at the same rate.
- Cook the masala until it looks glossy before the final simmer for a fuller flavour.
- Add fresh ginger, coriander or green chilli near the end to keep the garnish bright.
Questions About Chicken Karahi
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.