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This chicken karahi recipe is a traditional Pakistani dish that is loaded with fresh ginger, garlic and spices. Plus it can be prepared quickly and easily, which makes for a great weeknight meal!
I'm all about dishes with a ton of spices - from easy chicken tikka masala to slow cooker Indian butter chicken to coconut curry chicken. Spice equals flavor.
And this chicken karahi recipe is no different. It should come as no surprise that dishes from the India/Pakistan region take advantage of a variety of spices. The area is the spice capitol of the world.
I was actually introduced to this well-known dish by a local restaurant in Baltimore - Jasa Kabob. I just loved the fresh ginger and variety of spices.
I immediately knew I had to create my own version of it. I did go less traditional by using boneless chicken, just for the ease of it. Don't worry though, you don't lose out on any flavor with this chicken karahi recipe.
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Ingredient Notes
- Chicken - thighs have the right amount of fat where once this dish is cooked, the chicken just melts in your mouth.
- Tomatoes - fresh tomatoes are important as they cook down quickly to form a rustic sauce.
- Spices - Pakistani/Indian food is known for its spices and this meal is no different. Make sure you use fresh spices.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- While ghee is very prevalent in Pakistani cuisine and adds flavor to this recipe, you can use unsalted butter.
- I'm a fan of boneless chicken thighs for the ease and taste, but bone-in works well too. Or you can use chicken breasts if you prefer.
- If you don't have or can't find Thai green chilis, serrano peppers are a good substitute.
- Whole fat yogurt is important in this dish, but sour cream works as well.
Step-by-Step Photos
Cook chicken in skillet and remove when done. Add the onions and cook until translucent.
Stir in the ginger, garlic and chilis and then add the tomatoes and spices.
Add the chicken and bring to a simmer, cooking for about 15 minutes. Stir in the yogurt and garnish with some fresh ginger.
FAQs
A karahi is actually a heavy pan that is similar to a wok but rounder with a flatter base.
A cast iron skillet works just as well if you don't have one.
Karahi originated in the Pakistan region. As you can guess, it is made in a karahi pan and is known for a rich tomato base with fragrant finishes of spices, ginger and peppers.
Chicken karahi is typically made from cut-up whole chicken. However, I like the flavor of chicken thighs and not having to worry about cutting anything up.
You can make with whole or bone-in chicken but the cooking time will be 5-10 minutes longer.
Ghee is clarified butter. It is butter that has been simmered and strained to remove all water. This creates a higher smoke point and a slightly nutty flavor. It can be found at the grocery store.
With that said, you can just use unsalted butter if you want. Or you could step your game up and make homemade ghee.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Side Dish Options
You want something that helps soak up some of the sauce, keeping the chicken karahi the star.
- White rice - a good white rice like jasmine or basmati helps soak up all that yummy sauce.
- Naan - Pakistani/Indian food and naan go together like peanut butter and jelly and this homemade naan couldn't be easier to make
- Roti - roti is an unleavened flatbread that is thinner than naan. You can make your own.
Pro Tips/Recipe Notes
- Use fresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you like more spice, slice some chilis with the seeds.
- You can replace the paprika with kashmiri red chilli if you can find it. Paprika works fine however.
- Never cover the skillet/pan when simmering if you want to be traditional. It is considered a sin to cook karahi with a lid on!
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Similar Recipes
If you’ve tried this chicken karahi recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Karahi
Ingredients
- ¼ cup ghee
- 1 ½ lbs boneless chicken thighs, cut into 2" chunks
- 1 cup yellow onion, diced
- 3 tbsp minced ginger
- 2 tbsp garlic cloves, minced
- 1-2 whole Thai green chilis
- 3 cups Roma tomatoes, diced
- 2 tsp paprika
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- ¼ cup plain yogurt
- ¼ cup fresh cilantro, chopped
Instructions
- Heat ghee in large Dutch oven or skillet over medium-high heat. Add chicken in batches of two or three so you don't overcrowd the pan. Cook until browned on each side, about 3 minutes per side. Remove chicken and set aside.
- Add chopped onion and cook for 5 minutes or until translucent. Add ginger, garlic and whole green chilis and cook for 1 minute. Stir in tomatoes and spices and cook for an additional minute. Add chicken back to skillet.
- Bring to simmer then cook for 15 minutes. Once slightly reduced, stir in yogurt and simmer for another 2-3 minutes to thicken. Garnish with green chilis, cilantro and ginger.
Notes
- Use fresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you like more spice, slice some chilis with the seeds.
- You can replace the paprika with kashmiri red chilli if you can find it. Paprika works fine however.
- Never cover the skillet/pan when simmering if you want to be traditional. It is considered a sin to cook karahi with a lid on!
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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