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    Home » Recipes

    23rd September 2020 Dinner

    Home » Recipes

    The BEST Karahi Chicken

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    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.

    Karahi Chicken in wok with spices in plate to side

    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.

    Whole garam masal in oil

    Add whole spices and green chilli to hot oil

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

    Chicken cooking in oil

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

    Ginger and Garlic in a blender

    Ginger, garlic and green chilli added to chicken in wok

    Add tomatoes and salt.

    You have 2 options here - Pureed Plum Tomatoes. Or Whole tomatoes cut in half. See Pics.

    Tomato halves on top of chicken in wok

    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.

    Tomato skin lefted off tomatoes in wok

    Tomatoes cooking on top of Chicken

    OR use pureed plum tomatoes (like below):

    Pureed plum tomatoes added to wok

    Oil seperating from tomatoes on side in wok

    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.

    Spices added to wok

    Add the Fenugreek and Garam Masala and cook for 5 minutes.

    The finished dish should look bright, glossy and oily!

    Garam Masala and Fenugreek added to wok

    Garnish with Coriander, ginger slivers and green chilli.

    Karahi Chicken in a small wok on a wooden board

    Serve with

    Roti or Rice

    Kachumber Salad

    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 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.

    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. I would say that it isn't as sweet as other curries because there is no onion in it.

    Other South Asian Chicken recipes:

    Chana Dal with Chicken

    Chicken Pulao

    Chicken Akni, One Pot Chicken and Rice

    Chicken Tikka Salad – Perfect for Meal Prep

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!

    Chicken Karahi in pot

    Karahi Chicken in wok with spices in plate to side
    5 from 4 votes
    Print

    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.

    Course Dinner, Lunch
    Cuisine Indian, Lahori, Pakistani
    Keyword Chicken Kadai, Chicken Karahi, Lahore Chicken Karahi
    Cook Time 1 hour
    Total Time 1 hour
    Servings 6
    Calories 536 kcal
    Author Safira

    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

    1. Heat Oil and Ghee over medium/high heat.

    2. 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.

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

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

    5. 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.

    6. 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.

    7. Add the Fenugreek and Garam Masala and cook for 5 minutes.

    8. Garnish with Coriander, ginger slivers and green chilli.

    Recipe Notes

    Serve with

    Roti or Rice

    Kachumber Salad

    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 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.

    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. I would say that it isn't as sweet as other curries because there is no onion in it.
    Nutrition Facts
    The BEST Karahi Chicken
    Amount Per Serving
    Calories 536 Calories from Fat 414
    % Daily Value*
    Fat 46g71%
    Saturated Fat 12g75%
    Trans Fat 0.2g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 22g
    Cholesterol 114mg38%
    Sodium 417mg18%
    Potassium 391mg11%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 25g50%
    Vitamin A 628IU13%
    Vitamin C 14mg17%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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