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Chicken Karahi (Easy, Authentic Recipe)
4.7 from 48 votes

Chicken Karahi (Easy, Authentic Recipe)

Chicken Karahi is a flavorful and aromatic Pakistani chicken curry dish made with chicken, earthy spices, and fresh ginger. This restaurant-style chicken curry is so good that you'll want to dig in and relish every last bite!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 5
Calories: 282 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1.5 pound chicken cut into 1.5 inch pieces, skinless, can use bone-in or boneless
  • 3 tablespoon ghee or oil
  • 2 green chili pepper optional, slit into two, see notes
  • 1 1/2 teaspoon salt adjust to taste
  • 7 cloves garlic minced
  • 1 tablespoon ginger grated
  • 3 cup tomato finely diced, or peeled and chopped, 500grams
  • 1/4 cup yogurt full-fat whole milk, whisked
  • 1 teaspoon garam masala
  • 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
  • 1 tablespoon lemon juice adjust to taste, or lime juice
Spices
  • 1/4 teaspoon turmeric powder aka haldi
  • 1 teaspoon cumin ground
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • 2 teaspoon coriander powder dhaniya powder
  • 1/2 teaspoon black pepper freshly crushed, adjust to taste
Garnish
  • cilantro chopped, leaves
  • 2 green chili pepper sliced in half
  • 1 inch ginger julienned

Instructions

    Cup of Yum
  1. Heat oil or ghee in a large heavy bottom pan. Add chicken and cook until its color changes, about 5 minutes.
  2. Add green chili pepper, ginger and garlic in the chicken and cook for 2 minutes until well combined.
  3. Add tomatoes, salt and cover with a lid for 8-10 minutes.
  4. Add all the spices (coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper) and cook for 2 -3 minutes on high flame.
  5. Bring the flame to medium heat. Add yogurt while stirring contunuously and cook for 3 minutes.
  6. Add garam masala, dry fenugreek leaves, lime juice, and give the cury a stir.
  7. Garnish with slit green chili peppers, julienned ginger and cilantro. Serve with roti, paratha, or naan.

Notes

  • I did not add onions as this dish is traditionally made with tomatoes only. However, if you like, you can start by sauteing one small chopped onion in ghee/oil. Then add the chicken and follow the recipe.
  • Adjust the spices if you want to make the curry less spicy. 
  • Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
  •  
  • Use good quality chicken and freshly ground spices for the best flavor.
  • I did not add onions as this dish is traditionally made with tomatoes only. However, if you like, you can start by sauteing one small chopped onion in ghee/oil. Then add the chicken and follow the recipe.
  • Adjust the spices if you want to make the curry less spicy. 
  • Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
  •  

Nutrition Information

Calories 282kcal (14%) Carbohydrates 9g (3%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.02g (1%) Cholesterol 112mg (37%) Sodium 994mg (41%) Potassium 788mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 927IU (19%) Vitamin C 21mg (23%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 9g 3%
Protein 31g 62%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 112mg 37%
Sodium 994mg 41%
Potassium 788mg 17%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 927IU 19%
Vitamin C 21mg 23%
Calcium 46mg 5%
Iron 1mg 6%

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