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spicy pakistani chicken karahi

Pakistani Chicken Karahi

This sizzling Pakistani Chicken Karahi brings restaurant-style flavors straight to your kitchen! Tender chicken pieces are fried to perfection, then simmered in a rich tomato-based sauce with aromatic spices, fresh herbs, and tangy yogurt. This traditional karahi recipe creates an irresistible dish that's perfect for family dinners and special occasions.
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Course: Main Course
Cuisine: Pakistani
Keyword: Curry
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 485kcal

Equipment

Chef's Knife
Chopping Board
Wok

Ingredients

  • 2 kg chicken cut into pieces
  • 1/2 kg tomatoes diced
  • 10-12 green chilies
  • 1 cup fresh coriander chopped
  • 1 cup yogurt
  • 1/2 cup butter
  • 1/2 cup cooking oil
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds zeera
  • 1 teaspoon dried coriander
  • 2 teaspoons dried fenugreek leaves
  • 1 teaspoon black pepper crushed
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon garam masala ground
  • 1 lemon sliced

Instructions

  • Heat oil and butter in a wok over medium-high heat.
  • Add chicken pieces and fry until golden brown. Remove chicken and set aside.
  • In the same oil, add garlic and ginger paste. Stir fry for 3 minutes.
  • Add diced tomatoes and fry until softened.
  • Add all spices (salt, cumin seeds, dried coriander, black pepper, red pepper flakes, garam masala) and fry briefly.
  • Return fried chicken to the wok, add yogurt, and fry for 8-10 minutes.
  • Cover with lid and cook until oil rises to the surface.
  • Add dried fenugreek, chopped fresh coriander, green chilies, and lemon slices.
  • Cover and cook on low flame for 5 minutes.
  • Serve hot with homemade chapati or roghni tandoori naan.

Notes

Use bone-in chicken pieces for maximum flavor and tenderness.
Room temperature yogurt prevents curdling when added to hot ingredients.
Adjust green chilies according to your heat preference.
Fresh ginger can be substituted for ginger paste - use 1 tablespoon minced fresh ginger.
The dish can be made ahead and reheated; flavors actually improve overnight.
For a richer taste, use ghee instead of butter and oil combination.

Nutrition

Calories: 485kcal | Carbohydrates: 8g | Protein: 42g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 580mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g