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Pakistani Chicken Karahi Recipe
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Pakistani Chicken Karahi Recipe

If you're in search of a chicken karahi recipe that is not only tasty but also simple to follow, your search ends here. This Pakistani chicken karahi recipe is an ideal choice.
Total Time45 minutes
Course: Main Course
Cuisine: Pakistani
Servings: 6 People

Ingredients

  • 1 cup Cooking Oil
  • 1 Onion Chopped
  • 1/2 KG Chicken
  • 4-5 Garlic Chopped
  • 4-5 Tomatoes
  • 4-5 Green Chili Pepper
  • 2 tsp Coriandor (Dhaniya) Powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Red Chili Crushed
  • 2 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 1/4 cup Yogurt
  • 1 tbsp Ground Black Pepper
  • 1 tsp Crushed Cumin
  • 1/2 tsp Garam Masala (Hot Spices)
  • 2 tsp Crushed Whole Coriander
  • 1/2 tsp Dried Fenugreek Leaves
  • 1 tbsp Ginger Julien Cut
  • 1 tbsp Cilantro Chopped

Instructions

  • Pour oil into a pan and allow it to heat until the rawness of the oil dissipates. If you prefer a more restaurant-style outcome, feel free to add additional oil or ghee to your liking.
  • Sauté finely chopped onion in a pan until golden. Onion is not a traditional ingredient in Pakistani chicken karahi but adding a small amount can enhance the gravy. It's optional.
  • Once the onions are golden brown, add chopped garlic to the pan and sauté until it turns golden too. While you can use garlic paste, chopped garlic adds a delicate flavor.
  • Add the chicken to the pan and sauté it until it turns white. Ensure that it is well mixed. At this point, adding Turmeric Powder will give the chicken a hint of color.
  • Add halved tomatoes to the pan, cover, and cook on low heat for 10-15 minutes until tender. Remove the skins, mix well, and let the moisture from the tomatoes cook the chicken. Tomatoes moisture is enough to cook chicken. If required, a small quantity of water can be added.
  • Add Red Chili Powder, Crushed Red Chili, Salt, and Coriander Powder. Mix well, cover, and cook on low heat for a minute or two to enhance the flavor. Uncover and stir-fry on high heat until the oil separates.
  • Once the oil separates, introduce yogurt to the mixture and continue cooking until the oil begins to separate and accumulate on the sides of the pan once more.
  • To complete the dish, add halved green chili peppers, Garam Masala, Ground Black Pepper, and Dried Fenugreek Leaves. Mix everything thoroughly and allow them to cook on low heat for 4-5 minutes. Once done, turn off the heat, and your flavorful chicken karahi is ready to be served on the table.

Notes

For optimal results in a chicken karahi, use an open stir-fry or wok-style pan to evenly cook and flavor the chicken. While water is typically unnecessary, a small amount can be added if needed for tougher chicken. Use room temperature whole milk yogurt and whisk it well to prevent curdling. Avoid excessive stirring to prevent breaking the chicken pieces.