DinnerMain Course

Pakistani Chicken Karahi

Name: Pakistani Chicken Karahi
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: pakistani, south_asian
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1-inch pieces; 3 tbsp ghee; 2 tbsp ginger garlic paste; 400 g tomato chopped; 3 pcs green chili slit lengthwise; 0.5 cup yogurt plain, full-fat, whisked; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chili powder; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp salt; 2 tbsp fresh ginger julienned; 2 tbsp fresh cilantro chopped; 1 pcs green chili sliced

Experience the vibrant flavors of Pakistan with this authentic Chicken Karahi, featuring succulent chicken thighs simmered in a rich, aromatic tomato and yogurt-based sauce. Infused with ginger, garlic, and a medley of traditional spices, this dish offers a perfect balance of heat and depth, making it an irresistible main course.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 616 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
3 tbspghee
2 tbspginger garlic paste
400 gtomato, chopped
0.5 cupyogurt, plain, full-fat, whisked
1 tspcoriander powder
1 tspcumin powder
1 tspred chili powder
0.5 tspturmeric powder
0.5 tspgaram masala
1 tspsalt

main

3 pcsgreen chili, slit lengthwise

garnish

2 tbspfresh ginger, julienned
2 tbspfresh cilantro, chopped
1 pcsgreen chili, sliced

Equipment

Karahi · Heavy-bottomed pan (large) · Wooden spoon · Cutting board · Chef's knife · Whisk · Measuring spoons · Measuring cups

The method

Step by step

1
Heat the ghee in a large karahi or heavy-bottomed pan over medium-high heat until shimmering.
About 2 min
Cook’s note: Using ghee (clarified butter) adds a distinct nutty flavor that is traditional in Pakistani cuisine. If unavailable, use a neutral oil with a high smoke point.
2
Add the chicken thigh pieces to the hot ghee and sear, stirring occasionally, until they are beautifully browned on all sides, which should take about 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pan; cook the chicken in batches if necessary to ensure proper browning and prevent steaming.
3
Stir in the ginger garlic paste and continue to cook for another 2 minutes, until the paste becomes fragrant and lightly golden.
About 2 min
Cook’s note: Ensure the ginger garlic paste is cooked thoroughly to remove its raw taste and allow its aromatic qualities to shine.
4
Add the chopped tomatoes and the three whole green chilies to the pan. Cover the pan tightly and reduce the heat to medium-low.
Cook’s note: Keeping the chilies whole adds flavor without overwhelming heat; they can be broken open later for more spice.
5
Simmer for 8-10 minutes, or until the tomatoes have softened considerably and released their juices, creating a saucy base.
About 10 min
Cook’s note: The steam trapped under the lid will help break down the tomatoes quickly and efficiently.
6
Uncover the pan and use the back of your spoon or a potato masher to mash the softened tomatoes into a thick, rustic sauce.
About 2 min
Cook’s note: Mashing the tomatoes directly in the pan creates a rich, integrated sauce texture without needing to blend separately.
7
Stir in the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala, indicating the spices are well-cooked.
About 4 min
Cook’s note: This step, known as 'bhunai', is crucial for developing the deep, complex flavors of the karahi. Don't rush it!
8
Reduce the heat to low. Gradually add the whisked yogurt, stirring continuously and vigorously to prevent it from curdling and ensure a smooth sauce.
Cook’s note: For best results, ensure the yogurt is at room temperature before adding it to the hot pan, and stir constantly until fully incorporated.
9
Continue to cook, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chicken is tender.
About 7 min
Cook’s note: The sauce will continue to thicken slightly as it cools, so aim for a slightly looser consistency than your final goal.
10
Stir in the garam masala and taste the karahi, adjusting the salt or spice levels as needed.
About 1 min
Cook’s note: Garam masala is typically added at the end of cooking to preserve its delicate aroma and flavor.
11
Garnish generously with the julienned fresh ginger, chopped fresh cilantro, and the sliced green chili.
About 1 min
Cook’s note: The fresh ginger and cilantro add a burst of freshness and aroma that beautifully complements the rich sauce.
12
Serve the hot Pakistani Chicken Karahi immediately with warm naan bread, roti, or steamed basmati rice.
Cook’s note: A squeeze of fresh lemon juice just before serving can brighten the flavors even further.

Per serving

Nutrition

74%Score

Calories: 616.3kcal
Protein: 61.2g
Carbs: 7.7g
Fat: 37g
Fibre: 2.2g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Chicken Karahi is fantastic served with warm, fluffy naan bread to scoop up every last bit of the rich sauce. For a complete meal, consider pairing it with a simple cucumber raita (yogurt dip) to balance the spices. A light lager or a crisp white wine like a Sauvignon Blanc would complement the bold flavors beautifully.

Storage

Store leftover Chicken Karahi in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or chicken broth if the sauce has become too thick.