Chicken Karahi is a Pakistani curry dish, and of course, there is an Indian version too. Today we will stick with the Pakistani chicken karahi recipe and teach you the art of impressing your guests big time. The dish doesn’t require special ingredients; you probably have everything in your kitchen already!
What is Chicken Karahi?
Chicken karahi and sometimes you’ll find it as Karahi Chicken, or in Urdu it’s called “Murgh karahi” it is translated into Chicken in a vessel. Karahi is either made of copper or stainless steel, Indians and Pakistanis use it for cooking and for serving food. Chicken karahi is chicken cooked in spicy and flavorful gravy or masala.
How to Make Chicken Karahi?
Making chicken karahi starts by sauteeing onions in oil or Ghee, and then you add the chicken, the spices follow and then the rest of the ingredients. The steps are few, but you have to go for the next step after the first and on time, let me explain.
You can’t add the chicken to the onion before it turns light brown. You can’t cook the spices for more than a minute to prevent it from getting burned. Following the steps below will result in a delicious and mouth-watering Pakistani dish that you will crave for often.
What Part of the Chicken is Best for Making Chicken Karahi?
You can use any part of the chicken, in fact, chicken karahi is usually made by cutting a whole chicken. I like to use chicken thighs and legs; these parts are forgiving, they don’t get dry quickly if overcooked. Chicken thighs stay juicy for a long time and absorb flavors better than chicken breast.
If you have to use chicken breast, keep the slices big so it won’t get dry while cooking, also add more spices.
Juicy tender chicken thighs in a thick delicious gravy made from onion, tomatoes, and a blend of Pakistani spices.
- 3 skinless and boneless chicken thighs cut into cubes
- 1 large onion finely chopped
- 2 medium size tomatoes chopped
- 1 ½ teaspoon garlic paste
- 1 ½ inch ginger grated
- 2 green chilis cut in halves
- ½ teaspoon turmeric powder
- 1 ½ teaspoon garam masala powder
- Salt to taste
- ½ teaspoon red chili flakes
- 1 ½ teaspoon cumin powder
- 5 tablespoon Ghee you can use oil
- ¾ cup boiling water
- 3 tablespoon chopped coriander leaves
- * julienne around 1 tablespoon of ginger to garnish. optional
- In a hot pan, add the ghee and when hot add the onion and sauté until light brown.
- Add the ginger and garlic paste and sauté for one minute on medium heat. Careful not to burn it.
- Add the chicken to the pan and sauté on medium high for 4 minutes.
- Add the chopped tomatoes and sauté for 3 minutes.
- Add the spices and the green chili and cook for few seconds on medium heat.
- Add the boiling water and cook on medium low for 30 minutes. Cook until the chicken is tender.
- You can now add the salt and adjust to your liking.
- Add the coriander leaves, cover and cook for 10 minutes on medium-low.
- Serve hot with Paratha or plain white rice.
- You can use oil instead of ghee or use half ghee and half oil to maintain the flavor.
- Garnishing the Chicken Karahi with ginger will add more flavor.
- If you don't like spicy food, then skip the red chili flakes and use mild green chili.
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