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Chicken Karahi recipe Pakistani
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4.72 from 28 votes

Pakistani Chicken Karahi Recipe

A bright and tempting chicken cooked in tomato gravy, served with shredded ginger and chilies.
Course Main Course
Cuisine Pakistani
Diet Gluten Free
Keyword Chicken kadai recipe, chicken Karahi recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 374kcal



For Chicken

  • ½ kg chicken cut into pieces
  • ¼ cup oil
  • ¼ teaspoon black pepper
  • Salt to taste

Whole Spices to roast

  • 1 teaspoon coriander seed (sabut dhanya)
  • 1 teaspoon cumin seeds (sabut zeera)
  • 5 nos red button chillies ( gol lal mirch)
  • inch piece kashmiri red chilli
  • ½ teaspoon dry fenugreek leaves (kasuri meethi)

More spices

  • ½ tablespoon chopped garlic
  • ¼ teaspoon Garam Masala Powder (garam masala)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon red chilli (skip red chilli if you like less spicy food)
  • ½ tablespoon green chilli paste


  • 1 small (100 gram) onion very finely chopped
  • 1 cup tomato puree
  • salt to taste


  • 1 tablespoon butter (optional)
  • piece ginger thickly grated
  • 2 medium chillies
  • 1 lemon sliced in wedges


  • Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.
  • 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.
  • 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.
  • Throw in onions and cook for 3 minutes until translucent.
  • Now pour in tomato puree and salt. Cook for 3-5 minutes until oil separates.
  • Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required).
  • 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.


This curry is moderately spiced as per indian tastebuds. But, if you are not use to spicy Indian food. 
Then skip red chili powder altogether and also cut green chilli paste to half for a less spicy Karahi.


Calories: 374kcal