Classic Pakistani Chicken Karahi

Chicken karahi is a beloved Pakistani skillet curry named for the round, wok-like pan in which it is traditionally cooked. Tomatoes, ginger, garlic, and chili create a bright, concentrated sauce.

This practical version sears the chicken first, then cooks the tomato masala down until the oil separates and the sauce clings to every piece.

Let the tomatoes cook until thick and glossy before returning the chicken. A watery masala will taste flat and will not coat the meat properly.

Serving Suggestions

Serve hot with naan, chapati, or basmati rice. Add sliced ginger, cilantro, lemon wedges, and a spoonful of plain yogurt.

Recipe Notes

Chicken karahi is best the day it is made, but leftovers keep refrigerated for up to 3 days. Reheat gently with a splash of water.

Classic Pakistani Chicken Karahi

Tender chicken cooked in a concentrated tomato, ginger, garlic, and green chili masala.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

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Equipment

• Large karahi or wok
• Chef’s knife
• Mixing bowl
• Wooden spoon
• Tongs

Ingredients

 

US CustomaryMetric

 

1x2x3x

Chicken and Masala

• 1 1/2 lb boneless chicken thighs cut into bite-size pieces
• 3 tbsp neutral oil
• 4 large ripe tomatoes finely chopped
• 6 cloves garlic minced
• 2 tbsp fresh ginger finely grated
• 2 large green chilies sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder
• 1 tsp kosher salt or to taste

Finish and Serve

• 1/2 cup fresh cilantro chopped
• 1 inch fresh ginger cut into matchsticks
• 1 medium lemon cut into wedges

Instructions

 

Sear the Chicken:

• Heat the oil in a large karahi or wok over medium-high heat. Add the chicken and cook until lightly browned, 5 to 6 minutes. Transfer to a plate.
• Add the garlic, ginger, and green chilies to the pan. Stir for 30 seconds until fragrant.

Cook the Masala:

• Add the tomatoes, cumin, coriander, chili powder, and salt. Cook over medium heat, stirring often, until the tomatoes break down and the oil begins to separate, 12 to 15 minutes.
• Return the chicken and any juices to the pan. Cover and simmer until cooked through, about 10 minutes.

Finish and Serve:

• Uncover and cook for 2 to 3 minutes until the sauce is thick and clings to the chicken.
• Scatter over the cilantro and ginger. Serve with lemon wedges and warm bread or rice.

Notes

• Reduce the tomatoes until glossy for the best flavor.
• A karahi or wok gives the sauce room to evaporate quickly.
• Adjust green chili to suit your preferred heat level.

Nutrition

Calories: 430kcalCarbohydrates: 16gProtein: 39gFat: 25gSaturated Fat: 6gCholesterol: 145mgSodium: 720mgFiber: 4gSugar: 8g

Calories: 430kcal

Course: Main Course

Cuisine: Pakistani

Keyword: Chicken Karahi, Pakistani Curry, Tomato Curry