Recipe52.com

Home » Indian Pakistani Chicken Recipes » Pakistani Chicken Karahi Recipe | Step by step with photos

Pakistani Chicken Karahi Recipe | Step by step with photos

Jump to Recipe Print Recipe

Step by step recipe of Pakistani chicken Karahi

Here’s a quick and yummy recipe of Pakistani chicken karahi. The kind of karahi you get on dhabba (street restaurants) of Karachi when you travel to Pakistan.

I fried the chicken first just like they do it on Dhabas in Karachi. Why? we all know chicken has a short cooking time compared to mutton. So if you cook chicken in tomato puree it gets either over-cooked and chicken pieces come falling off the bone. Or sometimes tomatoes have a raw taste if cooked on high flame. Both condition will spoil the taste and delicacy of Karahi. So frying chicken and then adding to tomato puree later helps overcome over-cooking of chicken. And using tomato puree or tinned tomatoes instead of fresh tomatoes are also helpful because tomatoes release lycopene upon slow cooking. So if you don’t give fresh tomato enough time to cook. It gives a raw taste.

Karahi means a wok. This dish is cooked in Karahi. My other Pakistani recipes are

Ginger Chicken

White Chicken Karahi

How to make Pakistani chicken Karahi

If you try this recipe or any other recipe from my site, please share on social media with #loveRecipe52 or tag us on Facebook and Instagram @recipe52.

Chicken Karahi recipe Pakistani
Print
Pakistani Chicken Karahi Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A bright and tempting chicken cooked in tomato gravy, served with shredded ginger and chilies.

Course: Main Course
Cuisine: Pakistani
Calories: 374 kcal
Ingredients
For Chicken
  • ½ kg chicken , cut into pieces
  • ¼ cup oil
  • ¼ teaspoon black pepper powder
  • Salt to taste.
Whole Spices to roast
  • 1 teaspoon coriander seed (sabut dhanya)
  • 1 teaspoon cumin seeds (sabut zeera)
  • 5 red button chillies ( gol lal mirch)
  • 1½ inch piece kashmiri red chilli
  • ½ teaspoon dry fenugreek leaves (kasuri meethi)
More spices
  • ½ tablespoon chopped garlic
  • ¼ teaspoon all spice powder (garam masala)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon red chilli
  • ½ tablespoon green chilli paste
Vegetables
  • 1 small (100 gram) onion very finely chopped
  • 1 cup tomato puree
  • salt to taste
Garnish
  • 1 tablespoon butter (optional)
  • 1½ piece ginger , thickly grated
  • 2 medium chillies
  • 1 lemon sliced in wedges
Instructions

  1. Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.

  2. Heat oil in a wok, add chicken, salt and pepper. Fry for 5 minutes until color changes. Then remove chicken with a slotted spoon and set aside.

  3. In same oil fry grounded spices and other spices ( chopped garlic, all spices powder, black pepper powder, red chilli powder and turmeric) for 30 seconds and then add green chilli paste, fry for another 30 seconds.

  4. Throw in onions and cook for 3 minutes until translucent.

  5. Now pour in tomato puree and salt. Cook for 3-5 minutes until oil separates.

  6. Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required).

  7. Add 1 tablespoon butter (if using) and ginger. Remove seeds of chilies and cut each into 3-4 length-wise slices. Add to the Chicken Karahi and serve with tandoori nan or chappati and lemon wedges.

Step by step recipe of Pakistani Chicken Karahi

Dry roast spices for 1 minute on medium flame with constant stirring. Remove from pan, cool and grind into a fine powder.

In a wok fry chicken in oil with salt and pepper for 5 minutes until color changes.

Color has changed and few golden marks are visible. Remove the chicken with a slotted spon leaving oil in the pan.

Add grounded spices and other spices in pan, that is chopped garlic, all spice powder, black pepper and turmeric. Fry for 30 seconds.

Add green chili paste  and red chilli powder. Fry for another 30 seconds.

Add finely chopped onions and fry for 3 minutes until onion are translucent,

Add tomato puree and cook for 3-5 minutes  until oil separates and color of puree darkens.

That’s what we want.

Add fried chicken with juices in the wok again.

Cover and cook for 10-15 minutes on low flame until chicken is tender. You can add ¼ cup water only if required.

Add a dollop of butter (if using) for a makhni flavor.

Pakistani Chicken Karahi recipe

Garnish with ginger, and chili. ( Seeds of chili removed and cut length-wise)

Some other Chicken Recipes with gravy.

Pin It, Watsapp, Share! Let everyone know you discovered this amazing recipe. SHARING IS CARING!

Like, Comment, Subscribe to let us know your opinion and request. We are working everyday to bring best taste with easiest recipe.

Click to check Out My Youtube Channel!

Reader Interactions

Comments

    • Recipe 52 says

      This Pakistani Karahi has strong and delicious tomato taste.

      Yogurt will meddle with it. 😂

      Sometimes, onions are also not added, I use few for gravy.

      Reply

    • Recipe 52 says

      These are 2-3 inch long and thin chilli, commonly used in Pakistan. They are very spicy.
      You can use any green chilli or even red chillies. But you must adjust the spice level to your taste.
      I hope this helps. Good luck!😊

      Reply

  12. chicken recipes says

    chicken karahi is my one of the favorite chicken dish i love to eat chicken daily
    thank’ for the unique karahi recipe i will must give a try to it and will let you know about the taste

    Reply

  13. Jodi says

    Wonderful post! I love the pictures!! I’m wondering however, how this would be with a different protein? I don’t really like chicken, but would it be good with beef, pork, or even seafood?

    Reply

Comments

Copyright © 2019 RECIPE52.COM