Published: · Modified: by Rookie With A Cookie · 58 Comments
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Chicken Karahi is arguably the most popular dish in both Pakistan and India and one that is my absolute favorite. But somehow, I could never achieve that flavor and rich brown color the number of times I tried to make it at home. Although it came out good, the chicken remained a tad bland; the spices never seeped into the meat specially because chicken does not take too long to cook. And then I realized the key ingredient missing from my recipe is yogurt!
Purists would say yogurt is not needed but for me it gives me restaurant-style Chicken Karahi right at home! I have also used yogurt in myBoneless Chicken Handirecipe.Yogurt helps to tenderize the chicken and allows the spices to seep in. Another key step is to make sure the juices evaporate. Until you see a lovely sheen of oil, keep stirring on high heat. The stirring does two things. It scrapes the lovely brown bits stuck to the bottom of the wok where all the flavor is hiding, and it also helps to deepen the color of the Karahi. My version is very different from my mother's and even my grandmother's. And between you and I, I love mine the best! But the ladies don't need to know that.
Chicken Karahi Recipe
Rookie With A Cookie
This is how I cook Chicken Karahi. It's the closest you can get to the karahi you probably eat at your favorite dhaba!
4.94 from 16 votes
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Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Pakistani
Servings 6
Ingredients
- ⅓ cup oil
- 1 red onion chopped
- 1 whole chicken skinless and cut into 14-16 pieces
- ⅓ cup plain yogurt
- 11/2 teaspoon cumin
- 2 teaspoon coriander seeds crushed
- 1 ½ teaspoon kashmiri lal mirch or cayenne
- ¾ -1 teaspoon salt taste and adjust
- ½ teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 5 tomatoes chopped
- ¼ cup water
- ½ cup cilantro chopped
- 2-3 green chilies slit lengthwise
Instructions
In a wok over medium heat, add oil.
Once oil is hot, toss in the chopped onions and fry for 6-7 minutes or until the edges start to brown.
Next, add the rinsed chicken pieces and stir until combined with the onion.
Add yogurt, cumin, coriander seeds, red chilli powder, salt, pepper and ginger garlic paste and stir until the chicken pieces are coated.
Continue stirring for about 5-6 minutes on high heat.
Tip in the tomatoes, cilantro and chillies and stir. Add water.
Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20 minutes.
After 20 minutes, remove the lid and turn the flame to high and let the water evaporate.
Once the water evaporates about 10-15 minutes, start to stir again.
You'll notice that the curry will release oil and you'll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the "dum" stage which is important to finish off the Karahi.
Enjoy hot with pita bread or naan! Serves 5-6 people.
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Reader Interactions
Comments
Zehra Khan
Hi there I like your recipe please advise how many pounds of chicken would I need to feed a party of 150 people. Of course there will be other foods to serve. Just an idea would be great.
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Rookie With A Cookie
Hi Zehra! Generally 1 whole chicken karahi will weigh about 2.5 lbs and will have generous portions for 8-10 people. I doubt this will be the only dish on your menu. I would recommend making chicken karahi with 10 whole chicken (roughly 25 lbs) assuming there is at least 2 other main dishes and some sides to pair this with. A general rule of thumb is 250 gms (or 1/4 pound serving) per person. Hope this helps!
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Anas
This is an outstanding recipe. Please also check out my mom's recipe on her YouTube Channel Desi Foods USA (DFUSA):
https://www.youtube.com/watch?v=nsDXQLf8YHEReply
S1kky
Amazing and best recipe I've come AcrosssReply
Rookie With A Cookie
thank you for trying!
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Najia
Looks too good!! Thank you for sharing!! Definitely trying this soon
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Sakina Shabbir
nice and informative recipe of chicken karahi.
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bang ben
i like it
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Suraj Patel
Very reminiscent of your favorite indo-pak restaurant‘s karahi. Unreal how simple and flavorful!Reply
Rookie With A Cookie
Thank you for leaving a review!
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Kris wood
Could you change the chicken for lamb? And If so how would you change the cooking time/technique?
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Rookie With A Cookie
Yes you can use lamb. Check my lamb Karahi/Mutton Karahi recipe. I slow cook the meat for a couple hours.
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Ramsha Ayub
Great recipe 👍🏻 I tried this today turned out so delicious 🤤 Will definitely try your other recipes soon. Thanks for sharing perfect recipes. 👏
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Rookie With A Cookie
SO glad to hear that you loved it! Thanks for sharing your feedback:)
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cupofme
This is a magnificent formula... I read it today and promptly attempted .. ideally, comes out delectable
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Jusfoodloving
Would you ever use garam masala in this? Have seen a few recipes using itIn your opinion is it needed? Does it make much of a difference
Thanks JustineReply
Rookie With A Cookie
Honestly, I'm not a huge fan of using garam masala in my curries because I the taste can be really overpowering. You will see me using it very sparingly.
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shanaya
lets see how its taste....!????
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Zoe Garside
I left my home town 4 years ago which has a big Asian community and some of the best Indian, Pakistani and Bangladeshi restaurants and takeaways I've ever been to which I really miss. I've spent years and plenty of money trying to find a decent karahi to absolutely no avail all over South Manchester where I now live. I just made this dish and it was honestly as good as the ones I used to get back home! Buzzing that I can create that same taste and no more searching or trying bad take aways haha the recipe was so simple to follow and very filling with naan bread. I can see this being my go to for date nights on the weekends too ???? thanks for sharing a top notch recipe! X
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Rookie With A Cookie
YES!! I'm so happy when I hear that you don't need to run to your to-to places for Karahi. This makes my heart happy Zoe. Thank you for the lovely message.
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craig hutchinson
I've made this dish more or less as described many times and It is always a crowd favorite in our house!Thanks for the recipe!
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Rookie With A Cookie
Yay glad to hear it!
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Sarah
Great recipe. I'm gonna try it soon.Reply
Kai
I have cooked this dish so many times with this recipe, thank you so much! It’s always delicious, truly love the flavors!Reply
Rookie With A Cookie
Thank you for leaving your comments Kai. So happy you tried and liked it. I have a Boneless Handi recipe that has similar flavors. Do try that one as well:)
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Naveed Ahmed
Very Nice
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Mustafa
Can you recommend which cookware is ideal for cooking chicken karahis? According to my understanding carbon steel or cast iron karahi would be the most ideal, primarily because with seasoning both would have nonstick properties. However, since chicken karahi is tomato based, I understand that reacts with carbon steel and iron? The other alternative is stainless steel but I’m guessing that may have some issues with food sticking. Would appreciate any advice. Thank you.
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Rookie With A Cookie
Hi Mustafa, there's no real preference. I cook on both non-stick and stainless steel.
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Luke
Due to my mrs being on slimming world I wouldnt be able to use oil, is there anyway to get a similar outcome with an alternative to oil as at the moment when i do my onions for a curry i will frylite them for a couple of minutes then sautee in shallow water for about 20 mins adding more water if needed
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Rookie With A Cookie
You can certainly add less oil if you're controlling that bugger in your diet hahaha. But the flavor may be a little less intense.
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Zeeshan
I used the instructions to help make me make Karahi chicken for the first time, Soo good!!!!! thank you for sharing!!Reply
Rookie With A Cookie
🙂 So glad it was a success!
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Anjaneth
I love it!! I was so proud of myself after cooking this favorite dish. My husband loves it!!
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Rookie With A Cookie
Love this comment! So glad you loved this recipe!
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Amber
I must say your recipe has a tremendous taste.Reply
Rookie With A Cookie
Thank you for trying!
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banazer noor
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.Reply
Pun
Hey, I was going to try the recipe tomorrow but wanted to know if you’ve tried cooking the tomatoes earlier with the onions to avoid the wateriness?
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Rookie With A Cookie
Hey Pun, That is a slightly different method that yields a different flavor. I love that technique too!
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Dhiren
Wonderful recipe. It tasted really delicious. Thanks for sharing.Reply
Rookie With A Cookie
Glad you enjoyed!!
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Ayesha
I made this today with boneless chicken, it was delicious! Thanks for the recipeeReply
Ayesha
*recpie
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Rookie With A Cookie
So happy you loved it.
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Debra
This look so delicious I will try to make thisReply
Bruce in Philly
Loved it! Instead of a whole chicken, I used two packages of chicken thighs. I was worried about too much liquid, but was patient and kept stirring until it evaporated. AMAZING flavor! Thank you!
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Rookie With A Cookie
Thank you for leaving a comment, Bruce! I tested out another curry recipe last week and that's even better! Can't wait to share that.
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Sarah
Hello and thanks for your recipes, I've tried a few and they have been great. I want to try this but I don't have a wok. Can I use a regular steel pan? Thanks!
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Rookie With A Cookie
Hi Sarah, steel pan would work well too. Just make sure to not skip the stirring at the end on medium to high until the oil releases.
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Sarah
Great, thank you!
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sobia zehri
I made this and it came out amazing! Definitely the best chicken karahi recipe I've tried. Thank you so much!!Reply
Rookie With A Cookie
Thank you for trying! I can't make karahi any other way:)
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Haniya
This turned out great! I burned the pan though so it must be because of the same water confusion the people above posted. Other than that we loved it.
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Rookie With A Cookie
Haniya, I will have to check that... I kind of like to burn the pan a little haha gives it more flavor. But of course you can add more water if it evaporated too quickly.
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Ralph A. CRoning
I certainly want to give this one a try sometime soon. Just one question though; your recipe calls for 1/4 cup water. The cooking instructions don't indicate when we add that in. Can you clarify please?Ralph.
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Muzam
Hey Ralph! I wondered the same thing. In the video it shows to add it in right after tomatoes.
I missed it when I made this and I feel like I overlooked mine. Not sure if it's because of the water or not- but leaving it on high after removing the lid for 10-15 minutes is a lot. The chicken starts to stick to the pot. So Judy keep an eye on it.Reply
Ralph A. Croning
Cooking in a karahi (wok) demands high heat for the frying/drying stages, but also requires continuous stirring to prevent sticking. However, the caramelizing at the bottom of the pot adds to the flavours of any karahi dish.
Had a Pakistani cookout at a friends place yesterday and we made butter chicken, tandoori chicken, aloo muttar, aloo bund gobi, raita and naans. Could not move after that feast 😉
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