Delicious Bahawalpur Style Chicken Karahi Recipe - Quick & Easy!

Name: Delicious Bahawalpur Style Chicken Karahi Recipe - Quick & Easy!
Prep time: 15 min
Cook time: 52 min
Total time: 67 min
Yield: 4
Cuisine: Pakistani
Ingredients: 1 kg Chicken; 1/2 cup Cooking Oil; 2 medium Onions; 2 tbsp Ginger-Garlic Paste; 3-4 medium Tomatoes; 3-4 pieces Green Chilies (slit lengthwise); 1 tbsp Red Chili Powder; 1 tsp Turmeric Powder; 1 tbsp Coriander Powder; 1 tsp Cumin Powder; 1.5 tsp Salt (or to taste); 1/2 cup Yogurt (whisked, optional); 1 tsp Garam Masala; 1/4 cup Fresh Cilantro (chopped, for garnish); 2-inch piece Fresh Ginger (julienned, for garnish)

A quick and easy guide to making a traditional Bahawalpur style chicken karahi, perfect for a hearty homemade meal. This recipe captures the authentic flavors of Pakistani cuisine, ideal for sharing with family and friends.

#Homemade

#Chicken Curry

#Pakistani Food

#Easy Recipe

#Dinner

#Bahawalpur

#Spicy

Fresh Ingredients Ready

Recipe Information

15m

Prep Time

52m

Cook Time

1h 7m

Total Time

Servings

Medium

Pakistani

Urdu

Nutrition (per serving)

450

Calories

35g

Protein

18g

Carbs

30g

Fat

Chicken Browning in the Pot

Ingredients

Servings: 4

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

Karahi Simmering Perfectly

Instructions

0/6 completed

1
Prepare all ingredients: chop onions, tomatoes, and green chilies. If using, julienne ginger and chop cilantro for garnish.
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5m
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Prepare all ingredients: chop onions, tomatoes, and green chilies. If using, julienne ginger and chop cilantro for garnish.
5m
Having all ingredients ready before cooking makes the process smoother.
2
Heat oil in a large karahi or pot over medium-high heat. Add the sliced onions and sauté until they turn golden brown. Remove from pot if desired for a smoother curry, or leave in.
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8m
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Heat oil in a large karahi or pot over medium-high heat. Add the sliced onions and sauté until they turn golden brown. Remove from pot if desired for a smoother curry, or leave in.
8m
Don't burn the onions; they should be evenly golden for the best flavor base.

3
Add the ginger-garlic paste to the oil and sauté for 1 minute until fragrant. Then add the chicken pieces and fry until they change color and are lightly browned on all sides.
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7m
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Add the ginger-garlic paste to the oil and sauté for 1 minute until fragrant. Then add the chicken pieces and fry until they change color and are lightly browned on all sides.
7m
Browning the chicken adds depth of flavor and helps seal in juices.
4
Stir in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the chicken. Add the chopped tomatoes and green chilies. Cook, stirring occasionally, until the tomatoes soften and blend into the sauce, and the oil separates from the masala (approximately 8-10 minutes).
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10m
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Stir in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the chicken. Add the chopped tomatoes and green chilies. Cook, stirring occasionally, until the tomatoes soften and blend into the sauce, and the oil separates from the masala (approximately 8-10 minutes).
10m
Cooking the spices thoroughly with the tomatoes is key for a rich, aromatic curry.
5
If using yogurt, reduce heat to low and gradually stir in the whisked yogurt. Cook for another 5 minutes, stirring occasionally, or until the gravy thickens slightly. Cover the pot and let it simmer on low heat for 15-20 minutes, or until the chicken is fully tender.
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20m
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If using yogurt, reduce heat to low and gradually stir in the whisked yogurt. Cook for another 5 minutes, stirring occasionally, or until the gravy thickens slightly. Cover the pot and let it simmer on low heat for 15-20 minutes, or until the chicken is fully tender.
20m
Stir yogurt in slowly to prevent it from curdling. Alternatively, add a small amount of water instead of yogurt if preferred.

6
Stir in the garam masala. Garnish generously with fresh chopped cilantro and julienned ginger. Serve the Bahawalpur Chicken Karahi hot with naan, roti, or rice.
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2m
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Stir in the garam masala. Garnish generously with fresh chopped cilantro and julienned ginger. Serve the Bahawalpur Chicken Karahi hot with naan, roti, or rice.
2m
The fresh herbs and ginger add a vibrant, aromatic finish to the dish.