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!
Servings: 5
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 Dried Fenugreek leaves (Kasoori Methi)
- 1 tablespoon Lemon or Lime juice adjust to taste
Spices
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ground Cumin
- 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 leaves chopped
- 2 Green Chili Pepper sliced in half
- 1 inch Ginger julienned
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.
- Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Nutrition
Calories: 282kcal | Carbohydrates: 9g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 994mg | Potassium: 788mg | Fiber: 3g | Sugar: 4g | Vitamin A: 927IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg