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!

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!

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 low-carb 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.

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 Kadai

The most noticeable difference between Pakistani Chicken Karahi and North Indian Kadai Chicken 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 less 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.

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. 

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

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

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 1/2 cup, at the end and bring the curry to a boil. Then serve with jeera rice or turmeric rice.

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

Check out more Chicken Recipe

• Chilli Chicken
• Instant Pot Thai Panang Curry Chicken
• Instant Pot Chicken Korma
• Chicken Kali Mirch
• Murgh Malai