Looking to explore the depths of flavorful curries? This Chicken Karahi recipe offers a journey into a world of aromatic spices and succulent chicken, simmered in a rich tomato base.

This chicken karahi recipe effortlessly combines tangy and spicy notes, promising a culinary adventure with every delectable bite. Whether you’re a seasoned cook or a novice in the kitchen, this recipe offers simplicity without compromising on taste. Prepare to embark on a journey of flavors that will leave your taste buds craving for more. Treat yourself and your loved ones to a memorable dining experience with our easy-to-make Pakistani Chicken Karahi. Get ready to savor the essence of tradition and culinary finesse in every spoonful.

Ingredients used in chicken karahi recipe

For an authentic Chicken Karahi recipe, I will use the following ingredients.

Chicken: cut into pieces – 1 kg
Tomatoes: finely chopped – 4 medium-sized
Ginger-garlic paste: 2 tablespoons
Green chilies, chopped: 3-4 (adjust to taste)
Red chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Cumin seeds: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Fresh coriander leaves, chopped: 3 tablespoons
Salt: to taste
Cooking oil or ghee: 1/2 cup
Yogurt (optional): 1/2 cup
Ginger: julienned for garnishing
Lemon wedges: for serving.

Cooking Tools required for chicken karahi recipe

Here is the list of cooking tools required to make this delicious Chicken Karahi recipe:

Wok or Karahi: A traditional, deep cooking pot, preferably made of iron or heavy bottomed, for even heat distribution.
Cutting board: For chopping tomatoes, green chilies, and coriander.
Chef’s knife: Essential for cutting and preparing chicken and vegetables.
Wooden spoon or spatula: For stirring and mixing the ingredients during cooking.
Measuring spoons: To accurately measure spices and seasonings.
Measuring cups: For precise measurement of ingredients like yogurt and oil.
Serving spoon: To serve the Chicken Karahi once it’s ready.
Bowl: For mixing and marinating the chicken, if needed.

How to make Chicken karahi recipe: Step by step process;

Here’s a step-by-step guide to making an easy Chicken Karahi recipe.

Ingredients Preparation: Start by washing the chicken pieces. Chop the tomatoes, green chilies, and coriander leaves. Keep all spices and the ginger-garlic paste ready.
Heat Oil/Ghee: In the wok or karahi, heat the oil or ghee over medium heat.
Saute Spices: Add the cumin seeds and let them sizzle for a few seconds. Then add the ginger-garlic paste and fry until the raw smell disappears.
Cook Chicken: Add the chicken pieces to the wok. Fry them until they turn a nice golden brown.
Add Tomatoes and Spices: Once the chicken is browned, add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
Simmer the Chicken: Cover the wok and let the chicken cook on medium heat. The tomatoes will soften and release their juices, forming a gravy.
Yogurt Addition (Optional): If using yogurt, whisk it well and add it to the chicken. Mix and continue to cook.
Check for Tenderness: Cook until the chicken is tender and the oil begins to separate from the gravy.
Add Green Chilies and Garam Masala: Now, add the chopped green chilies and garam masala. Mix well and cook for another 2-3 minutes.
Garnish: Garnish with julienned ginger and fresh coriander leaves.

Expert Tip

For an authentic Chicken Karahi, always use fresh, ripe tomatoes instead of canned or pureed ones. Fresh tomatoes impart a natural, tangy flavor and perfect consistency to the gravy. Plus, they contain natural sugars that caramelize during cooking, enhancing the overall taste and aroma of the dish. This simple switch elevates the dish from good to restaurant-quality, solving the common issue of an unbalanced or overly acidic gravy.

Serving Tips

To complement Chicken Karahi perfectly, consider these serving suggestions:

Naan or Roti: Fresh, warm naan or roti breads are ideal for scooping up the flavorful gravy.
Basmati Rice: Fluffy, aromatic basmati rice makes a great base for the Chicken Karahi, absorbing the spices well.
Raita: A cool, yogurt-based raita with cucumber or mint helps balance the spicy heat of the karahi.
Salad: A simple salad with fresh vegetables like cucumbers, tomatoes, and onions adds a crisp, refreshing contrast.
Lemon Wedges: Squeezing lemon juice over the Chicken Karahi right before eating enhances its flavors.

Check more chicken recipes

Chicken Shashlik Sticks
Almond Chicken recipe
Schezwan Chicken recipe
Chicken Yakhni recipe
Murgh Cholay Recipe

Storage Instructions

Here is the method to store the Chicken Karahi for the further use of this delicious recipe:

Cool and Refrigerate

After cooking, allow the Chicken Karahi to cool to room temperature. Transfer it into an airtight container and refrigerate. It can be safely stored for up to 3 days.

Gentle Reheat

For best results, gently reheat the Chicken Karahi on the stove over medium heat, stirring occasionally, until thoroughly warmed. If it appears dry, you can add a small amount of water to bring back the consistency of the gravy. Avoid overheating to preserve the flavors and texture of the chicken.

Conclusion

Chicken Karahi isn’t just a dish; it’s a culinary adventure that brings a piece of tradition to your table. With its simple steps and vibrant flavors, it’s perfect for anyone looking to dive into the heart of Pakistani cooking. Whether you’re gathering with family or spicing up a weekday dinner, this recipe is a guaranteed hit. And don’t forget, the key to a great Karahi lies in the freshness of your ingredients and how you store the leftovers.

So go ahead, give it a try and watch this dish become a new favorite in your kitchen. Try this Chicken Karahi recipe today and share your culinary creation with me.

Frequently asked questions

Can Chicken Karahi be made without yogurt?

Yes, you can make a yogurt-free version. While yogurt can balance out the heat in spicy dishes, it’s not essential. You may need to adjust the level of spiciness if you leave it out.

How should Chicken Karahi be garnished?

It is traditionally garnished with slit green chili peppers, julienned ginger, and chopped cilantro leaves.

Can Chicken Karahi be cooked without a karahi vessel?

Yes, if you don’t have a wok or karahi, you can use vessels with broad bases and thick bottoms, such as a frying pan.

Can I make Chicken Karahi with more gravy?

Yes, you can modify the recipe to have more gravy if desired. Adjust the amount of water or tomatoes based on how much gravy you want.