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.
Ingredients
Scale
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
Instructions
- Heat Ghee: Heat the ghee in a karahi or heavy-based pan over medium heat until melted and hot.
- 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.
- 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.
- Cook Chicken: Add the chicken pieces to the pan and stir well to coat them evenly with the tomato and spice mixture.
- 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.
- 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.
- 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.
- 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
