Chicken Karahi
A spicy and flavorful Pakistani curry
The tip for making this delicious Pakistani dish came from one of our readers.
We had never heard of Chicken Karahi ourselves, but what a discovery! This dish is packed with flavor and surprisingly easy to make.
What is Chicken Karahi?
Chicken Karahi is a popular Pakistani curry named after the karahi, the traditional pan used to prepare the dish. A karahi is a thick, round, deep cooking pot that is quite similar to a wok, which is commonly used throughout Asian cuisines and, of course, what we used to make this recipe as well.
The dish is known for its rich spices, bold flavors, and the signature tomato sauce in which the chicken gently simmers. Although there are many variations, Chicken Karahi is usually prepared with very little liquid, allowing the sauce to develop a concentrated and rich flavor. It is a little different from many other dishes from the region.
The perfect balance of spices
For our version of Chicken Karahi, we took inspiration from several traditional recipes and added our own touch. After some experimenting, we found the perfect base. That base consists of tender chicken, canned peeled tomatoes, and ginger paste, which come together to create the sauce. The unique flavor comes from the right blend and balance of spices.
We use ground coriander, cumin, cayenne pepper, turmeric, and garam masala. These spices create the warm, aromatic, and mildly spicy flavor that is so characteristic of the dish. To make the sauce a little creamier, we add 2 to 3 tablespoons of Greek yogurt, which helps balance the flavors beautifully.
Finishing and serving
The finishing touch of Chicken Karahi comes from the toppings. A handful of fresh cilantro, ginger cut into thin matchsticks (also known as a julienne cut), and sliced green onions add freshness and texture. If you enjoy extra heat, you can add thinly sliced red or green chili peppers (such as jalapeño) to taste. Serve this delicious dish with white rice, warm naan bread, or soft roti to soak up all the flavorful sauce.
Quick and delicious
One of the best things about Chicken Karahi is how quickly it comes together. You can have this spicy and flavorful curry on the table in about 30 minutes. It’s an ideal dish when you want a flavorful and authentic meal without spending hours in the kitchen. Whether you’re already a fan of Pakistani food or simply looking to try something new, Chicken Karahi is a dish you’ll want to make again and again.
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Chicken Karahi
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Chicken Karahi is a spicy and flavorful Pakistani curry made with tender chicken, tomatoes, ginger, and warm spices. Ready in about 30 minutes.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 can (14,5 oz) peeled tomatoes
- 2 cloves garlic
- 1 red or green chili pepper (such as a jalapeño), optional
- 1 bunch green onions
- 3 tablespoons Greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- Fresh cilantro
- 2-inch piece fresh ginger
- Naan bread or roti
- Vegetable oil
Instructions
- Cut the chicken thighs into large bite-sized pieces. Heat a generous splash of vegetable oil in a wok or large skillet and cook the chicken for a few minutes, stirring frequently, until lightly browned. The chicken does not need to be fully cooked at this stage.
- Press 2 cloves garlic and use a mortar and pestle to crush a 1-inch piece of fresh ginger into a paste. You can also use prepared ginger paste if preferred.
- Add the garlic and ginger to the chicken and cook for 1 minute, stirring frequently.
- Add the can of peeled tomatoes. Reduce the heat slightly and let the sauce simmer for about 10 minutes, stirring occasionally. The sauce will thicken considerably.
- Add the ground coriander, cumin, cayenne pepper, turmeric, and garam masala. Stir well until everything is evenly combined.
- Add the Greek yogurt and stir it into the sauce. Let the curry simmer gently for a few more minutes.
- Meanwhile, finely chop a handful of fresh cilantro. Cut a small piece of ginger into thin matchsticks (also known as a julienne cut). Slice the green onions and, if using, the red or green chili pepper into thin rings. Add to the curry to taste.
- Serve with white rice, naan bread, or roti.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Pakistani
