Authentic Homemade Chicken Karahi: Easy Pakistani Recipe

Name: Authentic Homemade Chicken Karahi: Easy Pakistani Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Pakistani
Ingredients: 1 kg Chicken (cut into medium pieces); 1/2 cup Cooking Oil; 4 medium Tomatoes (chopped); 2 tablespoons Ginger-Garlic Paste; 3-4 pieces Green Chilies (slit lengthwise); 1/2 cup Plain Yogurt (whisked); 1.5 teaspoons Salt (or to taste); 1 teaspoon Red Chili Powder; 1/2 teaspoon Turmeric Powder; 1 tablespoon Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala (for garnish); to taste sprigs Fresh Coriander (chopped, for garnish); 1 inch piece Fresh Ginger (julienned, for garnish)

Discover how to prepare a rich and flavorful homemade Chicken Karahi from Bahawalpur. This simple, step-by-step recipe brings the authentic tastes of Pakistani cuisine directly to your kitchen, ideal for a satisfying family meal or any special occasion.

#Homemade

#Chicken

#Karahi

#Pakistani Food

#Easy Recipe

#Spicy

Finished Chicken Karahi, ready to serve

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

450

Calories

40g

Protein

20g

Carbs

25g

Fat

Close-up of the rich Karahi sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken Karahi garnished with ginger and cilantro

Instructions

0/4 completed

1
Heat oil in a large karahi or wok over high heat. Add the chicken pieces and fry until they change color and are lightly browned. This should take about 5-7 minutes.
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7m
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Heat oil in a large karahi or wok over high heat. Add the chicken pieces and fry until they change color and are lightly browned. This should take about 5-7 minutes.
7m
Ensure the oil is hot to get a good sear on the chicken, locking in juices.
2
Add the ginger-garlic paste to the chicken and sauté for another 2-3 minutes until fragrant. Then, add the chopped tomatoes and cover to cook until they soften.
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10m
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Add the ginger-garlic paste to the chicken and sauté for another 2-3 minutes until fragrant. Then, add the chopped tomatoes and cover to cook until they soften.
10m
Mash the softened tomatoes directly in the pan to create a thick gravy.

3
Once the tomatoes are soft, add salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook on medium heat, stirring occasionally, until the oil separates from the masala (sauce).
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8m
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Once the tomatoes are soft, add salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook on medium heat, stirring occasionally, until the oil separates from the masala (sauce).
8m
Cooking until the oil separates ensures the spices are fully cooked and the flavor is developed.
4
Stir in the whisked yogurt and green chilies. Cook for another 5 minutes until the sauce thickens slightly. Garnish with fresh julienned ginger and chopped fresh coriander before serving.
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10m
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Stir in the whisked yogurt and green chilies. Cook for another 5 minutes until the sauce thickens slightly. Garnish with fresh julienned ginger and chopped fresh coriander before serving.
10m
Add a splash of water if the sauce becomes too thick during cooking.