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    Home » Recipes » Curry

    Chicken Karahi

    March 24, 2023 . By Meeta Arora . 1 Comment | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Chicken Karahi garnish with cilantro
    Chicken Karahi in a plate

    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!

    Chicken Karahi with naan in a plate

    Let me start by clarifying - This Pakistani Chicken Karahi recipe is not the same as Indian Chicken Kadai. Although the names do translate to be the same, the method of making the curry is quite different.

    I have been on a mission to make authentic Pakistani dishes that I love, such as sheer khurma, keema, and chicken biryani, and now this chicken karahi.

    I got the authentic recipe from my Pakistani friend, whose mom kindly shared her recipe. I can tell you this is one of the best chicken curries I have had, just like my mom's chicken curry. So take my word and try it asap!

    Jump to:
    • What is Karahi?
    • What is Chicken Karahi?
    • Pakistani Chicken Karahi vs. North Indian Chicken Karahi
    • Why you will love this Authentic Chicken Karahi
    • Ingredients needed to make Chicken Karahi
    • How to Make Chicken Karahi
    • Tips for the Best Chicken Karahi
    • How to Serve?
    • How to Store?
    • Common Questions
    • Check out more Chicken Recipe
    • Chicken Karahi

    What is Karahi?

    Karahi, also known as Kadai or Kadhai, gets its name from the pan, a kind of cooking pot that is heavy, circular in shape, and made of metal, typically cast iron or aluminum. It is similar to a wok.

    In the past, this karahi was used to simmer and stir-fry meat over an open fire. It is also used to prepare curries, sautéing vegetables, and, most notably, deep frying. 

    What is Chicken Karahi?

    Chicken Karahi is a type of chicken curry popular in Pakistan and Northern India. Because it can be prepared in such a short amount of time and with such little effort, it has gained a lot of popularity.

    Chicken Karahi is made with a base of tomatoes and garnished with fresh green chili peppers, cilantro leaves, and slivered ginger. It is typically a dry curry, with not much gravy, and I love to end it with the addition of dried fenugreek leaves and lime juice.

    You can get a tasty curry meal on the table in under 30 minutes with just a little bit of chopping and some time spent simmering. You'll find this dish served with piping hot naan or roti that has just come out of the tandoor.

    Chicken Karahi in a white plate with naan

    For all my healthy food lovers, this chicken karahi is high in protein, low in carbohydrates, and perfect to add to a keto diet.

    Pakistani Chicken Karahi vs. North Indian Chicken Karahi

    The most noticeable difference between Pakistani Chicken Kahari and North Indian Chicken Kahari is how the dish is made. In North Indian Chicken Karahi, onions and green peppers are often used, but not in Pakistani Chicken Karahi.

    Pakistani Chicken Karahi only uses tomatoes, while the Indian Chicken Kadai has onions and tomatoes cooked together to make the sauce.

    Today, we will make the Pakistani version of the dish, but if you enjoy onions and green peppers as part of your curry, feel free to experiment with adding them!

    Why you will love this Authentic Chicken Karahi

    • A curry that is both authentic and satisfying in flavor.
    • A simple curry that can be made quickly in under 30 minutes. 
    • It is low-carb and gluten-free
    • The whole family will love this delicious curry.

    Ingredients needed to make Chicken Karahi

    • Chicken: Small bone-in chicken pieces are typically used to make chicken karahi. You can use boneless chicken too. I prefer chicken thighs if using boneless. Cook the chicken for a little lesser time.
    • Ghee or oil: You can use ghee or oil to make this dish. My preference is ghee for the authentic rich taste!
    • Fresh tomatoes: Using fresh, ripe, firm tomatoes makes the dish much better.
    • Ginger & Garlic: When making chicken karahi, add plenty of ginger and garlic when making the curry. Don't forget to garnish with julienned ginger for extra flavor.
    • Black pepper: Freshly ground pepper has a much stronger flavor than pepper that has been bottled.
    • Green chilies: Green chilies are essential for karahi, much as ginger. The green chilies' aroma and flavor greatly influence the final dish.
    • Dried fenugreek leaves: It gives the karahi a very Punjabi or Lahori taste, but you can leave it out if you prefer.
    • Spices: You'll need turmeric, ground cumin, Kashmiri red chili powder, garam masala, and coriander powder.
    • Yogurt: The yogurt adds a unique, creamy richness to the dish, helping to balance the heat from the chilies and spices.
    • Lime juice: This adds tanginess to the curry.
    • Garnish: You'll need cilantro leaves, and julienned ginger.

    How to Make Chicken Karahi

    Saute the chicken: Heat oil in a pan, add chicken, and cook until its color changes. The chicken releases its moisture and cooks a little here.

    Add the aromatics: Add green chili pepper, ginger, and garlic to the chicken and cook for 2 minutes until well combined.  

    Make the curry: Add the tomatoes and salt, and stir it. Cover the pan with a lid and cook for 8-10 minutes. You will see that the tomatoes disintegrate and release a lot of liquid, enough to cook the chicken.

    and oil and heat it
    add garlic and cook
    add diced tomato
    add salt to make Chicken Karahi

    Add spices: Cook for 2-3 minutes on high heat with all spices added to the curry. (coriander, cumin, turmeric, Kashmiri chili powder, and black pepper). 

    Add yogurt: Bring the flame to medium heat, and add yogurt. Stir it and cook for 3 minutes.

    I use full-fat yogurt. Whisk the yogurt in a bowl before adding it to the curry. Stir continuously when adding yogurt so it does not curdle. 

    add all the spices and cook
    add yogurt with spatula in the curry

    Finishing: Add garam masala and lemon juice. Crush dry fenugreek leaves between your palms and add. Give it a good stir.

    add Fenugreek Leaves to make chicken karahi
    add lime juice to the curry

    Garnish: Garnish with slit green chili peppers, julienned ginger, and chopped cilantro leaves. Serve with naan or tandoori roti.

    Chicken Karahi in a plate

    Tips for the Best Chicken Karahi

    • 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.
    • The slit green chili and julienned ginger at the end is a signature garnish for this dish. I highly recommend to add that 🙂
    • Dairy-free variation: Use oil in place of ghee to make the curry. You can use soy yogurt or skip it altogether.

    How to Serve?

    Serve this dry Chicken Karahi with roti, parathas, or naan.

    This curry pairs wonderfully with raita, which balances the spice in the curry.

    You can serve this curry with rice. However, it is more on the dry side. If you like to serve it with rice, add a little water, about ½ cup, at the end and bring the curry to a boil. Then serve with jeera rice or turmeric rice.

    Karahi Chicken served in a white plate

    How to Store?

    Let the curry cool down completely, then store it in an airtight container in the refrigerator for up to three days.

    This curry will also freeze well. Portion it into small containers and freeze it for up to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or in a pan on the stovetop.

    Common Questions

    Is karahi spicy? 

    Chicken karahi is a curry that is not very spicy and has a degree of heat similar to tikka masala. You can reduce the amount of green and red chili out to make this dish less spicy.

    Can I cook Chicken karahi without a karahi vessel? 

    Yes, if you don't have a wok or karahi, you should look for vessels with broad bases and thick bottoms, such as a frying pan.

    Check out more Chicken Recipe

    • Chilli Chicken
    • Instant Pot Thai Panang Curry Chicken
    • Instant Pot Chicken Korma
    Tried this recipe?Give a rating by clicking the ★ below
    Chicken Karahi in a plate

    Chicken Karahi

    Meeta Arora
    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!
    5 from 2 votes
    Print Save Saved! Pin
    Servings: 5
    Calories: 282
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten-free, Low Carb
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins

    Ingredients
      

    • 1.5 pound Chicken cut into 1.5 inch pieces
    • 3 tablespoon Ghee or Oil
    • 2 Green Chili Pepper optional, slit into two
    • 1 ½ teaspoon Salt adjust to taste
    • 7 cloves Garlic minced
    • 1 tablespoon Ginger grated
    • 3 cup Tomato finely diced, or peeled and chopped, 500grams
    • ¼ cup Yogurt full-fat whole milk, whisked
    • 1 teaspoon Garam Masala
    • 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
    • 1 tablespoon Lime juice

    Spices

    • ¼ teaspoon Turmeric
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Kashmiri red chili powder adjust to taste
    • 2 teaspoon Coriander powder (Dhaniya powder)
    • ½ teaspoon Black Pepper freshly crushed, adjust to taste

    Garnish

    • Cilantro leaves chopped
    • 2 Green Chili Pepper sliced in half
    • 1 inch Ginger julienned
    Prevent your screen from going dark

    Instructions
     

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

    Video

    Notes

    • 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.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 282kcalCarbohydrates: 9gProtein: 31gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 112mgSodium: 994mgPotassium: 788mgFiber: 3gSugar: 4gVitamin A: 927IUVitamin C: 21mgCalcium: 46mgIron: 1mg
    Keyword chicken karahi, pakistani karahi chicken
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Teresa G. Roberts says

      March 26, 2023 at 9:02 pm

      There are many kinds of green chilies available. Which kind did you use, specifically? Did you use jalapeños or a different variety?

      Reply

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    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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