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Chicken Karahi

Serves 4 to 6 Entree chicken, Poultry, karahi

Chicken Karahi

Chicken Karahi is a beloved staple in Pakistani homes, especially in the bustling cities of Peshawar and Lahore. This dish is often the centerpiece for family dinners, where tradition and taste are passed down through generations. Each household has its own cherished version, with salt assessed by instinctive pinches and a generous hand with the oil, reflecting the rich, hearty flavors that define this regional specialty.

The taste of Chicken Karahi is a vibrant interplay of tender chicken simmered with tomatoes and the invigorating kick of green chilies. The cumin and ginger-garlic paste infuse it with warmth, while fresh cilantro adds a final, fragrant touch. Enjoyed with naan or rice, it is a dish meant for sharing, inviting everyone to indulge in its robust, aromatic delight.

Ingredients

  • 1 kgchicken — bone-in
  • 4tomatoes
  • 4green chilies
  • 1 tbspginger-garlic paste
  • 1 tspcumin
  • 4 tbspoil
  • to finishcilantro
  • to tastefine sea salt

Method

  1. Heat a large karahi or heavy-bottomed pan over medium-high heat and add 4 tablespoons of oil. While the oil heats, pat 1 kg of chicken dry with paper towels, ensuring the surface is moisture-free to promote browning. Season the chicken generously with fine sea salt and 1 teaspoon of cumin, rubbing the spices into the meat.
  2. Once the oil is shimmering, carefully add the chicken pieces to the pan in a single layer. Allow them to brown on all sides, turning occasionally with tongs. Look for a golden-brown crust to form, which should take about 5-7 minutes. This step builds flavor, so ensure the chicken is well-browned before proceeding.
  3. Add 1 tablespoon of ginger-garlic paste to the pan, stirring it into the oil and chicken. Cook for about 1-2 minutes until the paste becomes fragrant, taking care not to let it burn. This will infuse the chicken with a deep, aromatic base.
  4. Chop 4 tomatoes into small pieces and add them to the pan. Stir them into the chicken, allowing their juices to deglaze the pan and lift any browned bits stuck to the bottom. Cover the pan with a lid and let the mixture simmer, stirring occasionally, until the tomatoes break down into a thick sauce and the chicken is cooked through. The chicken should be tender and the sauce should cling to it, which usually takes about 15-20 minutes.
  5. Slice 4 green chilies lengthwise and add them to the pan, stirring them into the sauce. If the sauce seems too thin, increase the heat slightly and cook uncovered until it reduces to your desired consistency. Taste the sauce and adjust the salt if necessary, keeping in mind that the flavors should be bold and balanced.
  6. Once the sauce has thickened and the flavors have melded, turn off the heat. Roughly chop a handful of cilantro and sprinkle it over the dish. This fresh herb will add a bright, aromatic finish to your Chicken Karahi.
  7. Transfer the Chicken Karahi to a serving dish, ensuring the chicken is well-coated with the rich, spicy sauce. Serve hot, ideally with naan or steamed rice, allowing everyone to share and enjoy the flavors of this traditional Pakistani dish.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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