Chicken Karahi
Chicken karahi takes its name from the round, flared-wall cast-iron vessel, the karahi, traditionally used in kitchens across the northern Indian subcontinent, similar to a wok but deeper and thicker. Though its exact origin is disputed among various regions of Pakistan and northern India, the city of Peshawar and the province of Punjab are most commonly cited as the birthplace of the modern recipe. What distinguishes karahi from other regional chicken stews is the near-total absence of dairy — it contains no yogurt or cream — relying instead on the natural tartness of fresh tomatoes and oil to bind the sauce. Authentic karahi restaurants often serve the dish straight in the cast-iron vessel it was cooked in, still sizzling at the table, a presentation considered as important as the taste for the full experience.
Bone-in chicken
Bone-in chicken pieces, cut small, absorb the spice flavors better than boneless meat.
Thick tomato base
Fresh tomatoes, cooked down for a long time, form the thick, oil-separated base characteristic of karahi.
Ginger and green chili
Fresh ginger strips and green chilies are added generously, for a fresh heat, not just from powder.
Cooked in a karahi
Traditionally cooked in a round, high-walled cast-iron pan called a karahi, over high heat.
Ingredients 4 servings
- 1kg bone-in chicken, cut into small pieces
- 5 large tomatoes, finely chopped
- 4 garlic cloves, minced
- 3cm ginger, half grated, half sliced into strips
- 4 tbsp oil
- 1 tsp turmeric
- 1 tsp ground red chili
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3-4 green chilies, sliced lengthwise
- Salt to taste
- Fresh chopped coriander, for serving
- Julienned ginger, for serving
How to make it
- 1HEAT THE OIL: Heat the oil in a karahi or deep pan over high heat.
- 2BROWN THE CHICKEN: Add the chicken pieces and brown 5-6 minutes, stirring often.
- 3ADD THE GARLIC AND GINGER: Add the minced garlic and grated ginger, sautéing 1-2 minutes, until fragrant.
- 4Add the chopped tomatoes, mixing well with the chicken.
- 5ADD THE SPICES: Sprinkle in the turmeric, ground chili, cumin and coriander, mixing to coat evenly.
- 6SIMMER OVER MEDIUM HEAT: Let the mixture simmer over medium-high heat, uncovered, 20-25 minutes, stirring occasionally, until the tomatoes fully break down and the oil starts separating on the surface.
- 7ADD THE CHILIES: Add the lengthwise-sliced green chilies and ginger strips, cooking 5 more minutes.
- 8SEASON: Add salt to taste, taste and adjust the seasoning.
- 9CHECK CONSISTENCY: The sauce should be thick, almost dry, with visible oil separating at the edges — if too watery, simmer uncovered a few more minutes.
- 10SERVE: Garnish with fresh chopped coriander and ginger strips, serve hot with naan or chapati.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
