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Chicken Karahi

Chicken Karahi is a flavourful chicken curry dish that is so easy to make. This recipe uses Pakistani style karahi with simple spices that give you well-balanced aroma and taste. Just delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 446 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Pakistani

Ingredients

  • 28.22 ounces chicken one baby chicken, cut in small pieces.
  • 2 medium onions chopped.
  • 5 cloves of garlic minced.
  • ½ inch ginger minced.
  • 1 ½ teaspoon ground cumin.
  • 1 ½ teaspoon ground coriander.
  • ½ teaspoon turmeric powder.
  • 1 teaspoon Kashmiri chilli powder.
  • 1 teaspoon ground black pepper.
  • 1 teaspoon salt.
  • 7.05 ounces tomatoes fresh or tinned.
  • ⅓ cup cooking oil.
  • 3 whole green bird’s eye chillies optional

Instructions

    Cup of Yum
  1. Get your karahi/ Kadai/ kadhai/ frying pan ready. Put the chicken, onion, ginger, garlic, all the spices, salt, and tomatoes in the pan. Give them a good stir until all the chicken pieces are covered with spices. Then cook at medium-high heat for about 10 minutes. Take care and keep stirring the meat so it won’t get burned at the bottom of the pan.
  2. When the chicken is cooked but still firm, turn the heat down and slow-cook it with a lid on. It takes about 30-40 minutes for the chicken to become tender and the masala (spice mix) to get thickened. 
  3. Once most of the liquid evaporates, add the whole chilies (if using) and pour in the oil. Stir well and cook further for about 5 minutes or until the sauce is shiny with a bit of oil separated at the edges.

Notes

  • Traditionally, chicken karahi is made a little dry and enjoyed with flatbreads such as roti/ chapati, naan bread, or pitta bread. But you can always leave it a bit runny with extra sauce if that’s what you prefer. 
  • Some chicken releases more water. So you may have to adjust the heat to medium-high so the curry sauce will evaporate quicker. 
  • If you have little children to feed, you may want to swap the chili powder with paprika powder so that your curry will be less spicy.

Nutrition Information

Serving 1g Calories 446kcal (22%) Carbohydrates 8g (3%) Protein 33g (66%) Fat 31g (48%) Saturated Fat 6g (30%) Polyunsaturated Fat 23g Cholesterol 125mg (42%) Sodium 495mg (21%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 1g
Calories 446kcal 22%
Carbohydrates 8g 3%
Protein 33g 66%
Fat 31g 48%
Saturated Fat 6g 30%
Polyunsaturated Fat 23g 135%
Cholesterol 125mg 42%
Sodium 495mg 21%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.