Easy Chicken Karahi Recipe

Easy Chicken Karahi Recipe - Karahi Chicken or Kadai Chicken is a popular restaurant favourite and a dish that is made in homes all over South Asia. The recipe itself hails from Pakistan and is cooked Bhuna style over high heat. This is a must try recipe that is easy to make, incredibly aromatic and very flavourful. If you want to try a milder version, make this White Chicken Karahi.

What is Karahi Chicken?

Chicken Karahi is a North West Pakistani Chicken Curry Recipe that is also popular in India and Bangladesh.

In this recipe, Chicken is stir fried over high heat before tomatoes and other spices are added making for a rich, thick, tomatoey curry sauce with loads of flavour from Ginger, Garlic, whole Tomatoes and Spices. The other thing that distinguishes this recipe from other Chicken Curry recipes is that it contains NO Onions!

On a Sunday, you will often find me (seriously..every week), making Chicken Karahi. My children love it and it is a quick win. So why not?!

It is topped with julienne Ginger, Coriander and fresh Green Chillies. Karahi would traditionally be cooked in a cast iron wok over an open fire. Kadai (or Karahi) in English would translate to a Wok but it is actually far heavier than a wok and made of cast iron. 

Ingredients in Chicken Karahi

Here are the ingredients you need and some notes that may help along the way:

Oil/Ghee

This is an Oil heavy recipe and that means lots of flavour. Once the Karahi is cooked, you can ladle out the oil that settles at the top. I add a touch of Ghee because ghee adds a lovely flavour that cannot be replicated with Oil. It is optional though.

Chicken

Bone in Chicken is best here. Traditionally Chicken Karahi is made with a whole chicken cut into multiple small pieces - around 14 - 18.

This is from a 1kg Chicken. If you use a larger Chicken, adjust your Spices and Tomatoes accordingly. You can also make it with just drumsticks but honestly it is better with a full Chicken cut up.

If you wish to use boneless chicken, you will need to cook it for a much shorter length of time.

You can also make the same Curry with Lamb, Mutton and even Fish.

Ginger

You can use fresh Ginger or store brought pastes/frozen cubes. Honestly fresh is best but I don’t always have the time to peel and make pastes myself. You can also add Ginger slivers as a garnish to the final dish.

Garlic

Use plenty of Garlic for loads of flavour. Again fresh is best here but use what you have to hand.

Green Chilli

Pierce or sliced green Chilli add a hint of heat here.
You can also use Bullet Chillies if you prefer which are much milder.

Tomatoes

The main ingredient in this recipe is the Tomatoes that are sliced in half and then cooked until the skin loosens. You then lift the skins off and cook the tomatoes down. Use firm tomatoes here.

Or you can use Pureed Plum Tomatoes. I do this all the time to save time. San Marzano Tomatoes are always the best option when it comes to using tinned tomatoes.

Spices

The usual ground spices are used here. These are ground Coriander, Cumin Powder, Red chilli flakes, Kashmiri chilli, Garam masala and course Black pepper.

How to make Karahi Chicken

Here is how to make Chicken Karahi at home. The full recipe with ingredient quantities can be found in the recipe card at the bottom of the page;

Heat Oil and Ghee over medium/high heat.

Add Chicken. Cook for 3 - 5 minutes over medium high until parts of it is turning white.

Now add the Ginger, Garlic and Pureed Green Chilli if using. Stir in. Saute for 1 - 2 minutes.

Note - Fresh is best in this recipe as there are very few ingredients but obviously jarred pastes are fine when in a rush like I clearly was here.

Add Tomatoes and Salt.

Simmer uncovered on high for 15 - 20 minutes to really thicken the curry and enhance the flavours (bhuna style). This is really important because we want to cook the Tomatoes out over high heat.
(If using tomatoes that have not been pureed, the skins should have lifted a little. Lift them off and discard).

Note - When doing the Bhuna, the oil will separate from the sides and  the curry should be bubbling. You need to be present during this as there is a lot of stirring required.

Add Chilli Powder and flakes, Black Pepper, Ground Coriander and Ground Cumin. Cook on medium high uncovered for a further 15 - 20 minutes. Continue to cook on high, stirring often.

Note - Although Turmeric has been pictured, I no longer add it!

Add the Garam Masala and cook for 5 minutes.

Note - The finished dish should look bright, glossy and oily!

Garnish with Coriander, julienned ginger and pierced or chopped green chillies.

How to serve

Karahi like many Curry recipes is served alongside Rice recipes such as Jeera Rice, Basmati Rice, Roti or Garlic Naan.

For Salads, I would suggest Kachumber Salad, Vegetable Raita or Onion Raita.

Tips for making the best Karahi Chicken

Water

You do not need to add Water to this curry, the Chicken and tomato release enough water.

Ghee

Ghee adds flavour and I would highly recommend using some in this recipe.

Ground Pepper

Use freshly ground coarse black pepper for best results. Ground Black Pepper darkens the Curry and it isn’t as potent as Coarse Black Pepper.

Chillies

The Chilli here adds colour more then heat. If you have a particularly potent Red Chilli Powder, don’t use it. This is not meant to be a spicy curry.

Spices

You can roast and grind the spices yourself for the best flavour like in this popular Chicken Hyderabadi recipe.

Onions

This recipe does not include onions because it isn’t meant to. If you would like to add some to thicken the curry, cook them first in the oil for at least 10 - 15 minutes till golden brown. You could also just add fried onions on top.

Whole Garam Masala Spices

Cooking whole spices in oil adds a lot of flavour. You can add a few in with the Oil at the beginning.

Ginger, Garlic

Use fresh for maximum flavour here. The Ginger slivers and sliced Green Chilli at then end add loads of flavout but no heat.
Add more Ginger and Garlic if you prefer but I wouldn’t reduce it!

Cooking Bhuna Style

Cook uncovered at higher temperatures to really get the oil moving (yes there will be splatters here and there) and toasting all the spices to get the most flavour out of them and the Chicken. (Also known as Bhuna). This has the effect of really caramelising the tomatoes till they get jammy and thicken and helps to enhance the flavours of the Spices.

Oil

In this recipe, I use more oil then I usually would. Again, this adds a lot of flavour but you can reduce the quantity down if you prefer. Or you can ladle some out at the end.

Tomatoes

In a traditional Chicken Karahi, whole tomatoes are added and cooked down and then the skins are lifted off and this is the BEST option. I use either whole tomatoes or pureed San Marzano Tomatoes for ease.  You can also use chopped tomatoes or cherry tomatoes instead. You can blend the tomatoes down after you have lifted the skin off.

Garam Masala

Always add Garam Masala towards the end of the cooking time. This is because the spices in it are usually already pre roasted.

FAQ's

Are there onions in Chicken Karahi?

Traditionally a Chicken Kadai does not include onions and you will not miss them here. Onions usually add sweetness and depth but they are not needed in this curry. Which is why I love making it because that means no peeling, chopping and sweating them down/caramelising for 15 - 20 minutes. Anything that saves me a little time on a Sunday is a winner in my book.

Which part of the Chicken is used?

Traditionally, Karahi is made from a cut up whole chicken. It is usually a larger chicken cut into 14 - 18 pieces. I have made it with boneless chicken thighs and bone in which works well but I prefer it with the chopped up Chicken. I have also made it with boneless chicken breast. If you use this, just cook for a much shorter time.

Is Chicken Karahi hot?

That depends on you. You can adjust the spice levels in this curry according to your taste. I like to add Green Chillies and Red Chilli Flakes. If you prefer a milder curry, you can skip the red chilli.

What is Karahi chicken like?

It is a very flavourful and aromatic curry that is made in a high sided usually cast iron wok.

More Chicken Curry Recipes:

Chicken Changezi - Mughlai Style 

Chicken Hyderabadi

Easy Boneless Chicken Curry

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