Chicken Karahi

Name: Chicken Karahi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 kg chicken, bone-in, cut into curry pieces; 5 tbsp vegetable oil or ghee; 500 g ripe tomatoes, roughly chopped; 3 whole green chilies, slit; 1.5 tbsp ginger, julienned; 1.5 tbsp garlic, crushed; 1 tbsp coriander seeds, coarsely crushed; 1 tsp red chili powder; 1 tsp black pepper, freshly ground; salt (to taste); 2 tbsp yogurt (optional, whisked); 1 tsp garam masala; 2 tbsp coriander leaves, chopped (for garnish); 1 whole ginger, julienned (for garnish)

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A fast, tomato-and-ginger-forward chicken curry cooked in a wok-like karahi pan over high heat, found on every restaurant menu and home stove from Lahore to Peshawar. Little water is added — the sauce is built entirely from tomato, chicken fat and reduction.

Servings4 SERVINGS

Ingredients

0 of 14 gathered · scaled for 4

chicken, bone-in, cut into curry pieces1kgvegetable oil or ghee5tbspripe tomatoes, roughly chopped500ggreen chilies, slit3ginger, julienned1½tbspgarlic, crushed1½tbspcoriander seeds, coarsely crushed1tbspred chili powder1tspblack pepper, freshly ground1tspsalt · to tastetotasteyogurt · optional, whisked2tbspgaram masala1tspcoriander leaves, chopped · for garnish2tbspginger, julienned · for garnish1

Method

Sear the chicken

Heat the oil in a karahi or wide heavy pan over high heat and sear the chicken pieces until the skin turns pale golden.

8 min

Add tomatoes and aromatics

Add the tomatoes, green chilies, ginger and garlic to the pan and stir well over high heat.

2 min

Cook down the tomatoes

Cover and cook on medium-high heat, stirring occasionally, until the tomatoes break down completely into a thick sauce and the oil separates to the surface.

You'll see the oil pool at the edges and turn a shade darker — that's the sign the karahi is ready for spices.

15 min

Spice the karahi

Stir in the crushed coriander seeds, chili powder, black pepper and salt, and cook the mixture for another minute.

1 min

Finish and reduce

Stir in the yogurt if using, then simmer uncovered until the chicken is cooked through and the gravy clings thickly to the pieces.

8 min

Garnish and serve

Sprinkle over the garam masala, coriander leaves and fresh ginger, and serve immediately with naan.

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Chicken Karahi

6 steps · 5 timers · 4 servings