Chicken Karahi Recipe

Introduction

Chicken karahi is a vibrant, flavorful dish known for its rich tomato base and aromatic spices. This recipe delivers tender chicken simmered in a tangy, spicy sauce that’s perfect with naan, roti, or rice. It’s a comforting meal that’s full of warmth and zest.

Ingredients

• 2 tbsp ghee
• 6-8 large tomatoes, roughly chopped (about 800g)
• 4-5 large green chillies
• 6-8 whole black peppercorns
• 1 whole chicken, cut into 24 pieces, skin removed but on the bone
• Rice, naan, or roti, to serve
• 1 tbsp unsalted butter
• 2-inch piece ginger, cut into thin strips
• Large handful coriander, leaves picked and finely chopped
• 2 limes, cut into wedges
• 1 tsp salt

Instructions

1. Step 1: Heat the ghee in a karahi or heavy-based pan over medium heat. Add the chopped tomatoes and fry for 5-6 minutes, stirring occasionally, until they are soft and starting to break down.
2. Step 2: Add the whole green chillies, black peppercorns, and salt. Fry for 2-3 minutes until fragrant.
3. Step 3: Add the chicken pieces and stir well to coat them with the tomato mixture.
4. Step 4: Cover the pan with a lid and cook for 15-20 minutes.
5. Step 5: Remove the lid and cook for an additional 20-25 minutes, allowing the sauce to thicken, the liquid to evaporate, and the tomatoes to become sticky.
6. Step 6: Adjust seasoning if needed. Garnish with the butter, ginger strips, and chopped coriander.
7. Step 7: Serve hot with lime wedges on the side to squeeze over the top, alongside rice, naan, or roti.

Tips & Variations

• For extra heat, use fresh red chillies or add a pinch of red chili powder.
• Ghee gives authentic flavor, but you can substitute with vegetable oil if needed.
• Sear the chicken pieces separately first if you want to add a deeper color before adding to the tomato base.
• Use fresh coriander leaves for garnish rather than dried to keep the flavor bright.

Storage

Store leftover chicken karahi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid boiling, as this can dry out the chicken. For longer storage, freeze the dish for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but cooking times may be shorter. Keep an eye on the chicken to avoid overcooking and drying it out.

What can I serve with chicken karahi?

Chicken karahi pairs beautifully with steamed rice, naan bread, or roti to soak up the flavorful sauce. A side of fresh salad or yogurt can help balance the spiciness.

Chicken Karahi Recipe

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★★★★★

5 from 74 reviews

• Author: Hailey
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

Chicken Karahi is a traditional Pakistani and North Indian dish featuring tender bone-in chicken cooked in a rich, spiced tomato-based sauce with whole green chilies and black peppercorns. This flavorful, aromatic curry is cooked in a karahi or heavy-based pan using ghee and finished with butter, fresh ginger, and coriander, served best with rice, naan, or roti alongside lime wedges for a zesty finish.

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Ingredients

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Main Ingredients

• 2 tbsp ghee
• 6–8 large tomatoes, roughly chopped (about 800g)
• 4–5 large green chillies
• 6–8 whole black peppercorns
• 1 whole chicken, cut into 24 pieces (bone-in, skin removed)
• 1 tbsp unsalted butter
• 2-inch piece ginger, cut into thin strips
• Large handful coriander leaves, picked and finely chopped
• 2 limes, cut into wedges
• Rice, naan, or roti, to serve

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Instructions

1. Heat Ghee: Heat the ghee in a karahi or heavy-based pan over medium heat until melted and hot.
2. Cook Tomatoes: Add the roughly chopped tomatoes to the pan and fry for 5-6 minutes, stirring occasionally, until they soften and start to break down into a sauce.
3. Add Spices: Stir in the whole green chillies, black peppercorns, and 1 teaspoon of salt. Fry for 2-3 minutes until fragrant, allowing the flavors to meld.
4. Cook Chicken: Add the chicken pieces to the pan and stir well to coat them evenly with the tomato and spice mixture.
5. Simmer Covered: Cover the pan with a lid and cook for 15-20 minutes to allow the chicken to cook through and absorb the flavors.
6. Reduce Sauce: Remove the lid and continue cooking for an additional 20-25 minutes, stirring occasionally until the sauce thickens, most of the liquid evaporates, and the tomatoes become sticky and well broken down.
7. Season and Finish: Taste and adjust seasoning if needed. Stir in the unsalted butter, garnish with the ginger strips and finely chopped coriander leaves for freshness and aroma.
8. Serve: Serve the chicken karahi hot with lime wedges on the side for squeezing over the top. Complement the dish with steamed rice, naan, or roti as preferred.

Notes

• Using bone-in chicken keeps the meat juicy and flavorful during cooking.
• Removing the skin reduces fat content but still maintains tenderness from cooking in ghee and butter.
• Adjust the number of green chillies according to your heat preference.
• Cooking uncovered in the later stages helps achieve the signature thick, sticky tomato sauce texture.
• Ghee imparts a rich, authentic flavor suitable for traditional South Asian cooking.
• This dish pairs excellently with basmati rice, naan, or roti to soak up the tangy sauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani, North Indian

Keywords: Chicken karahi, Pakistani chicken curry, tomato chicken curry, spicy chicken recipe, traditional karahi recipe, Indian chicken curry