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how to cook chicken karahi-Recipe

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Authentic Pakistani Chicken Karahi with tender chicken in rich tomato gravy. Easy recipe with step-by-step instructions. Perfect with naan or rice!
Course dinner, lunch, Main Course
Cuisine desi, Indian, indian subcontinent, Pakistani
Keyword authentic karahi, chicken curry, chicken karahi, comfort food, easy chicken recipe, family dinner, halal recipe, homemade karahi, karahi recipe, pakistani chicken, spicy chicken, tomato based curry, traditional pakistani
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 54 minutes
Servings 6 people
Calories 342

Equipment

  • Large wok or karahi pan
  • heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • measuring cups
  • bowls for prep
  • serving dishes

Ingredients

For the Chicken

  • 1 kg 2.2 lbs chicken, cut into medium pieces (bone-in preferred)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 tablespoon lemon juice

Main Ingredients

  • ½ cup cooking oil or ghee
  • 2 large onions thinly sliced (about 300g)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 4-5 large tomatoes roughly chopped (about 500g)
  • 2-3 green chilies slit lengthwise
  • 1 teaspoon cumin seeds

Spice Mix

  • 1 tablespoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chili flakes
  • 1 teaspoon salt or to taste

For Garnish

  • Fresh coriander leaves chopped (1/2 cup)
  • Fresh ginger julienned (2 tablespoons)
  • 1-2 green chilies sliced
  • 1 tablespoon butter optional

Instructions

Step 1: Prepare the Chicken (5 minutes)

  • Start by washing the chicken pieces thoroughly under cold water. Pat them dry with paper towels. In a large bowl, mix the chicken with salt, turmeric powder, and lemon juice. Let this marinate while you prepare the other ingredients. This simple marinade helps remove any raw smell and adds flavor.

Step 2: Prep Your Vegetables (10 minutes)

  • Slice the onions thinly - they should be almost translucent when held up to light. Roughly chop the tomatoes into chunky pieces. Don't worry about making them perfect; they'll break down during cooking. Slit the green chilies lengthwise but keep them whole. Prepare your ginger-garlic paste if you're making it fresh, or measure out the store-bought versions.

Step 3: Start Cooking the Base (8 minutes)

  • Heat oil in a large wok or heavy-bottomed pot over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add the sliced onions and cook, stirring frequently, until they turn golden brown. This usually takes 6-7 minutes. Don't rush this step - properly caramelized onions are the foundation of great karahi flavor.

Step 4: Add Aromatics (3 minutes)

  • Lower the heat to medium and add ginger-garlic paste to the golden onions. Cook for about 2 minutes, stirring constantly to prevent burning. The raw smell should disappear, and the mixture should smell wonderfully aromatic. If it starts sticking, add a splash of water.

Step 5: Build the Tomato Base (10 minutes)

  • Add the chopped tomatoes and green chilies to the pot. Increase heat to medium-high and cook, stirring occasionally, until tomatoes break down completely and become paste-like. This takes about 8-10 minutes. The mixture should be thick, and you'll see oil starting to separate from the tomato base.

Step 6: Add Spices (2 minutes)

  • Add red chili powder, coriander powder, and salt to the tomato base. Cook for 1-2 minutes, stirring continuously. The spices should be well incorporated and fragrant. If the mixture looks too dry, add a tablespoon of water to prevent burning.

Step 7: Cook the Chicken (15 minutes)

  • Add the marinated chicken pieces to the spiced tomato base. Increase heat to high and stir well to coat all chicken pieces with the masala. Cook for 5-6 minutes, stirring frequently, until chicken changes color on all sides.
    Lower the heat to medium, cover the pot, and let the chicken cook in its own juices for 8-10 minutes. Stir occasionally to prevent sticking. The chicken should be tender and cooked through.

Step 8: Final Touches (3 minutes)

  • Remove the lid and check if chicken is fully cooked by cutting into the thickest piece. Add garam masala and red chili flakes. Stir gently and cook uncovered for 2-3 minutes to allow excess moisture to evaporate. The gravy should be thick and coat the chicken pieces nicely.

Step 9: Garnish and Serve

  • Turn off the heat and add butter if using - it gives extra richness and shine. Garnish generously with fresh coriander leaves, julienned ginger, and sliced green chilies. The fresh garnish adds brightness and balances the rich flavors.

Pro Cooking Tips

  • Choose the Right Pan: A traditional karahi or heavy-bottomed wok works best, but a large skillet will do. The wide surface helps with proper browning and moisture evaporation.
    Don't Skip the Onion Step: Golden-brown onions are crucial for authentic flavor. Pale onions won't give the same depth of taste.
    Tomato Quality Matters: Use ripe, juicy tomatoes for the best flavor. In winter, you can add a tablespoon of tomato paste for extra richness.
    Control the Heat: Start high for browning, then reduce to medium for even cooking. This prevents burning while ensuring everything cooks properly.
    Fresh is Best: Use freshly ground spices when possible. The difference in flavor is remarkable compared to old, pre-ground spices.
    Adjust Consistency: If your karahi looks too dry, add a few tablespoons of hot water. If it's too watery, cook uncovered for a few extra minutes.
    Taste and Adjust: Always taste before serving. Adjust salt, chili, or add a pinch of sugar if tomatoes are too tart.

Perfect Serving Suggestions

  • With Bread: Serve hot with fresh naan, roti, or paratha. The bread is perfect for scooping up the delicious gravy.
    With Rice: Basmati rice makes an excellent base. Try it with jeera rice (cumin rice) or simple steamed rice.
    Side Dishes: Complement with raita (yogurt sauce), pickled onions, or fresh salad with cucumber and tomatoes.
    Beverages: Traditional lassi, fresh limewater, or hot tea pairs wonderfully with karahi.
    Garnish Options: Serve with extra fresh coriander, mint leaves, or a drizzle of cream for special occasions.
  • This authentic chicken karahi recipe brings the true taste of Pakistan to your kitchen. The key is using fresh ingredients and taking your time with each step. Once you master this basic recipe, you can experiment with adding bell peppers, adjusting spice levels, or incorporating your family's favorite variations. The result is a hearty, flavorful dish that's perfect for both everyday meals and special gatherings.