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Pakistani Chicken Karahi

Pakistani Chicken Karahi is a beloved dish known for its bold flavors and rich, aromatic gravy. Traditionally cooked in a karahi (a wok-like pan), this dish is a staple in Pakistani cuisine, often enjoyed at roadside dhabas and family gatherings. The combination of bone-in chicken, ripe tomatoes, and fragrant spices creates a deeply flavorful and comforting meal. The addition of yogurt lends a subtle creaminess, while fresh ginger and green chilies provide a vibrant kick. This recipe delivers restaurant-style results with minimal effort, making it perfect for both weeknight dinners and special occasions. Serve it hot with naan, roti, or rice for an authentic experience.

Dinner | Pakistani | Egg-Free | Flexitarian | Gluten-Free | Halal | Nut-Free | Shellfish-Free | Soy-Free | Chicken Curry | Pan | Wok | Chicken | Ghee | Tomato | Yogurt | Sautéing | Simmering | Family Gathering | Festive | Street Food | Weeknight | Under 45 Minutes
Time to complete

Prep

15min

Cook

35min

Wait

0 minutes

Total

50min

Ingredients (Makes 6 portions)
  • 2 tbsp (30 g) ghee
  • 2-3 tbsp (30-45 ml) neutral oil (or substitute more ghee)
  • 1 small onion, finely chopped
  • 8 garlic cloves, crushed
  • ¾ inch (2 cm) ginger, crushed
  • 1-2 Serrano or Thai green chili peppers, whole
  • 2-2.2 lbs (900-1000 g) skinless, bone-in chicken, cut into small pieces
  • 8 small Roma or Vine tomatoes, diced
  • 2 tsp (4 g) coriander powder
  • 1 tsp (2 g) cumin powder
  • 1 tsp (2 g) red chili powder, or to taste
  • 2 tsp (12 g) kosher salt, divided
  • ¼ cup (60 g) plain whole-milk yogurt, whisked
  • 1 tsp (2 g) freshly ground black peppercorns, more to taste
  • ½ tsp (1 g) garam masala
  • 2-3 green chili peppers, slit in half
  • 1-2 tbsp (8-16 g) fresh ginger, julienned
  • 1 tbsp (4 g) fresh cilantro, chopped
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 5
  • Fiber: 1
Directions

Sautéing the Aromatics

  • 1. Heat a large, heavy-bottomed pan over high heat and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili peppers, and sauté for about a minute.

Cooking the Chicken

  • 2. Add the chicken and ½ tsp salt, and sauté for 5 minutes, or until the chicken changes color and stops releasing water. Add the tomatoes, coriander, cumin, red chili powder, and remaining salt, and sauté for another minute.

Simmering the Karahi

  • 3. Lower the heat to medium, cover, and allow the chicken to cook for 20 minutes, stirring once in between.

Finishing the Dish

  • 4. Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid. The chicken will take on a glossy appearance as the ghee/oil starts to separate.

Final Seasoning and Garnishing

  • 5. Lower the heat to medium, add the whisked yogurt, and gently sauté for 2-3 minutes. Taste and adjust salt if needed. Stir in freshly ground black peppercorns and garam masala. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, or rice.
Cookix's Secrets

Alternative Cooking Method

  • Try making this in a pressure cooker for faster results.

Bold Flavor Enhancements

  • Add smoked paprika or dried fenugreek leaves for a deeper aroma.

Cooking Tips

  • Use bone-in chicken for deeper flavor and richer gravy.

Healthier Variation

  • Use less oil and substitute Greek yogurt for a lighter version.

Ingredient Tips

  • Roma tomatoes work best for their balanced acidity and sweetness.

Regional Ingredient Substitutions

  • Replace Serrano chilies with jalapeños if unavailable.

Serving Suggestions

  • Pair with warm naan or basmati rice for an authentic experience.