CHICKEN KARAHI RECIPE EASY & AUTHENTIC.

 

Chicken Karahi (also known as Kadai Chicken) is a classic South Asian dish, particularly popular in Pakistan, known for its rich, tomato-based gravy and fragrant spices, traditionally cooked in a wok-like pot called a karahi.

Here is a straightforward recipe for Chicken Karahi:

Ingredients

Meat & Base

• 1 kg (about 2.2 lbs) bone-in chicken, cut into curry pieces (bone-in is traditional, but boneless can be used)
• 1/2 cup oil or ghee (or a combination)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 4-5 medium tomatoes, halved or roughly chopped
• 1/2 cup plain yogurt, whisked (optional, for creaminess)

Spices (Karahi Masala)

• 1 teaspoon salt (or to taste)
• 1-2 teaspoons red chili powder (adjust to heat preference)
• 1 teaspoon Kashmiri chili powder (for color, optional)
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• 1/2 teaspoon black pepper, freshly crushed
• 1 teaspoon garam masala powder

Garnish

• 2-3 green chilies, slit lengthwise
• 1 inch fresh ginger, julienned
• Fresh cilantro (coriander leaves), chopped¹⁷

Instructions

1. Sear the Chicken:

• Heat the oil/ghee in a large wok or karahi over medium-high heat.
• Add the chicken pieces and a sprinkle of salt. Sauté, stirring occasionally, until the chicken changes color and is lightly browned (about 5-7 minutes).

2. Add Aromatics and Sauté:

• Stir in the ginger and garlic pastes. Cook for about 1-2 minutes until fragrant, ensuring they don't burn.

3. Cook with Tomatoes:

• Add the tomatoes and the remaining salt. Mix well.
• Traditional Method: If using halved tomatoes, cover the pot and cook on medium heat for about 10-15 minutes until the tomatoes soften and release water. Remove the lid, peel off the tomato skins with tongs (they should come off easily), and discard them.²⁴ Mash the tomatoes with a wooden spoon to create the gravy base.
• Easier Method: If using chopped tomatoes, add them, cover, and cook until they soften. Then mash them down with your spoon.

4. Add Spices and Cook (Bhunai):

• Add the red chili powder, Kashmiri chili powder (if using), cumin powder, and coriander powder. Mix everything thoroughly.
• Increase the heat to medium-high and cook uncovered. This process is called bhunai (sautéing until the oil separates). Stir frequently for about 10-15 minutes until the gravy thickens and the oil starts to separate and rise to the surface. This is key for flavor.

5. Finish the Karahi:

• Reduce the heat to low. Stir in the whisked yogurt (if using), black pepper, and half of the slit green chilies. Cook for another 5 minutes, allowing the flavors to meld and the chicken to tenderize completely. You should not need to add water, as the tomatoes and chicken release enough moisture. If it's too thick, you can add a small splash of water.
• Stir in the garam masala powder.

6. Garnish and Serve:

• Turn off the heat. Garnish generously with the julienned ginger, remaining green chilies, and fresh cilantro.
• Cover the karahi for 5 minutes to let the garnish flavors infuse.
• Serve hot with naan, roti, paratha, or rice.