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Pakistani chicken karahi with tender chicken in glossy tomato masala, ginger, green chili, and cilantro.

Classic Pakistani Chicken Karahi

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Tender chicken cooked in a concentrated tomato, ginger, garlic, and green chili masala.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Pakistani
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Sear the Chicken:
  1. 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.
  2. Add the garlic, ginger, and green chilies to the pan. Stir for 30 seconds until fragrant.
Cook the Masala:
  1. 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.
  2. Return the chicken and any juices to the pan. Cover and simmer until cooked through, about 10 minutes.
Finish and Serve:
  1. Uncover and cook for 2 to 3 minutes until the sauce is thick and clings to the chicken.
  2. Scatter over the cilantro and ginger. Serve with lemon wedges and warm bread or rice.

Nutrition

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

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.