The BEST Karahi Chicken – Karahi Chicken or Kadai Chicken is a popular restaurant favourite and a dish that hails from Lahore, Pakistan but is popular across Indian and Pakistan. It is a must try recipe that is easy to make, incredibly aromatic and very flavourful. Perfect served with Jeera Rice.
Recipe updated - 7th November 2022 - Whole Garam Masala has been omitted for ease.
The BEST Karahi Chicken
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?!
Kadai (or Karahi) in English would translate to a Wok but it is actually far heavier then a wok and made of cast iron.
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 and Whole and Ground Spices.
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. You can also make it with just drumsticks. If you wish to use boneless chicken, you will need to cook it for a much shorter length of time.
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.
Spices
The usual ground spices are used here. These are ground Coriander, red chilli, kashmiri chilli, cumin, turmeric, garam masala and course black pepper.
Fenugreek
Dry Fenugreek adds an earthiness. You can skip it altogether if you don't have any.
How to make Karahi Chicken
Heat Oil and Ghee over medium/high heat.
Optional Additional Step - Add Cardamom, Cinnamon, Bay Leaves, Peppercorns, Cloves and Green Chillies and allow to cook in the oil. Cook till fragrant. This will take about 1 - 2 minutes.
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.
Add tomatoes and salt.
You have 2 options here - Pureed Plum Tomatoes. Or Whole tomatoes cut in half. See Pics.
Simmer on high for 10 - 15 minutes. (If using tomatoes that have not been pureed, the skins should have lifted a little. Lift them off and discard). The oil will seperate from the sides and the curry should be bubbling. You need to be present during this as there is alot of stirring required.
OR use pureed plum tomatoes (like below):
Add Turmeric, Chilli Powder and flakes, Ground Coriander and Ground Cumin. Cook on medium high for 15 - 20 minutes. Continue to cook on high, stirring often.
Add the Fenugreek and Garam Masala and cook for 5 minutes.
The finished dish should look bright, glossy and oily!
Garnish with Coriander, ginger slivers and green chilli.
Serve with
Roti or Rice
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 that adds both flavour and moisture.
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.
Chillies
The Chilli here adds colour more then heat. If you are using powder instead and 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 but it is optional.
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
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 and spices and enhancing their flavour.
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 Lahori Chicken Karahi, whole tomatoes are added and cooked down and then the skins are lifted off.
I use either whole tomatoes or pureed plum 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.
Fenugreek
Kasuri Methi in this quantity adds a very slight bitterness but it isn't essential.
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.
I love making it because..NO ONIONS. 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.
Also this recipe is quite hands off.
There are 2 main versions of Chicken Karahi. This is a Lahore version and the one from North India includes onions and peppers.
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.
I have also made it with boneless chicken breast which also works but the chicken is not as moist. For boneless chicken breast, you need to cook for a much shorter time.
Other South Asian Chicken recipes:
Chicken Akni, One Pot Chicken and Rice
Chicken Tikka Salad – Perfect for Meal Prep
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The BEST Karahi Chicken
The BEST Karahi Chicken - Karahi Chicken or Kadai Chicken is a popular restaurant favourite and a dish that hails from Lahore, Pakistan but is popular across Indian and Pakistan. It is a must try recipe, that is easy to make, incredibly aromatic and very flavourful.
Ingredients
- 1/2 cup Oil Adjust if this feels like too much
- 1 - 2 tbsp Ghee
- 1 large Chicken Cut into 14 - 18 small pieces
- 2 Inch Ginger crushed
- 10 cloves Garlic crushed
- 3 Green Chillies Slit/Pierced or 1 tsp Green Chilli Paste
- 250 g Plum Tomatoes Pureed or 8 Tomatoes Chopped in half (see notes)
- 1 - 2 Salt
- 1/2 tsp Turmeric
- 2 tsp Kashmiri Chilli Powder
- 1 tsp Chilli Flakes
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1 tsp Course Black Pepper
- 1 tbsp Dried Fenugreek slightly crushed between your fingers (Optional)
- 1 tsp Garam Masala
Garnish
- ¼ inch Ginger Peeled and cut into matchsticks
- 2 Green Chillies Cut vertically into quarters
- Handful Coriander Chopped
Instructions
-
Heat Oil and Ghee over medium/high heat.
-
Optional Additional Step - Add Cardamom, Cinnamon, Bay Leaves, Peppercorns, Cloves and Green Chillies and allow to cook in the oil. Cook till fragrant. This will take about 1 - 2 minutes.
-
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.
-
Add tomatoes and salt. (You have 2 options here - Pureed Plum Tomatoes. Or Whole tomatoes cut in half). Simmer on high for 10 - 15 minutes. (If using tomatoes that have not been pureed, the skins should have lifted a little. Lift them off and discard). The oil will seperate from the sides and the curry should be bubbling. You need to be present during this as there is alot of stirring required.
-
Add Turmeric, Chilli Powder, Chilli Flakes, Ground Coriander, Ground Cumin, Black Pepper. Cook on medium high for 15 - 20 minutes. Continue to cook on high, stirring often.
-
Add the Fenugreek and Garam Masala and cook for 5 minutes.
-
Garnish with Coriander, ginger slivers and green chilli.
Recipe Notes
Serve with
Roti or Rice
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 that adds both flavour and moisture.
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.
Chillies
The Chilli here adds colour more then heat. If you are using powder instead and 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 but it is optional.
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
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 and spices and enhancing their flavour.
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 Lahori Chicken Karahi, whole tomatoes are added and cooked down and then the skins are lifted off.
I use either whole tomatoes or pureed plum 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.
Fenugreek
Kasuri Methi in this quantity adds a very slight bitterness but it isn't essential.
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.
I love making it because..NO ONIONS. 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.
Also this recipe is quite hands off.
There are 2 main versions of Chicken Karahi. This is a Lahore version and the one from North India includes onions and peppers.
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.
I have also made it with boneless chicken breast which also works but the chicken is not as moist. For boneless chicken breast, you need to cook for a much shorter time.
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