One of my all time favorite chicken dishes is Chicken Karahi. Chicken Karahi, which is also called Chicken Karahi Curry or Karahi Chicken, is a tasty South Asian dish that is popular in Pakistani and North Indian food. It is named after the wok-like cooking vessel called a “karahi” in which the dish is traditionally prepared. Now this is my take on the real dish; I think you’ll love the flavors and textures.
Chicken karahi, also known as kadai chicken, is a mouthwatering chicken dish originating from South Asia. With its rich spices, tomatoes, onions, and tender chicken pieces, karahi chicken has become an international favorite for good reason. But what exactly is chicken karahi? Let’s find out!
A Quick History of Chicken Karahi
While chicken karahi is now popular in India and around the world, it traces its origin back to Pakistan’s Khyber Pakhtunkhwa province (formerly called North-West Frontier Province). It likely originated sometime in the 20th century as various spices and cooking techniques came together to form this iconic dish.
The name “karahi” comes from the traditional wok-like cooking vessel used to prepare the dish. The round-bottomed karahi allows the chicken and spices to cook quickly over high heat while the rich sauce simmers
What Makes Chicken Karahi So Tasty?
So what makes chicken karahi stand out compared to other curries? Here are some of its winning components
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Spices: Garam masala, ginger, cumin, and other base spices add a lot of flavor. Then a mix of spices, including black pepper, coriander, turmeric, and red chili powder, gives it flavor, color, and a spicy kick.
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Cooking Pot: The karahi pan with the round bottom fries the chicken and makes the sauce, tomatoes, and spices stronger. This allows the flavors to intensify and penetrate the chicken.
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Cooking Method: Chicken karahi combines pan-frying, braising, and simmering. It is pan-fried for a short time before the liquid is added to braise the chicken until it is soft. Then the sauce simmers to thicken. This builds great texture and flavor.
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Fresh Ingredients: Fresh garlic, ginger, onions, tomatoes, cilantro, and chilies add tang, spice, and brightness. They balance the richness of the dish.
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Yogurt: A dollop of yogurt or cream is often added at the end to give it a nice creamy and sour taste.
Step-By-Step Cooking Guide
To make authentic chicken karahi at home, follow these simple steps:
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Pan-fry the chicken: Season bone-in chicken thighs or drumsticks with salt and pan-fry them in oil or ghee to lightly brown them. This builds a flavorful fond on the bottom of the pan.
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Sauté the aromatics: Add chopped onions, garlic, ginger, and spices to the pan. Cook until fragrant, 2-3 minutes.
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Simmer in the sauce: Pour in crushed tomatoes, chicken stock, yogurt or cream, and cilantro. Simmer until the chicken is fall-off-the-bone tender, about 30-40 minutes.
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Finish with cilantro: Turn off the heat and stir in some chopped cilantro. The fresh flavor brightens the whole dish!
That’s really all there is to it. With just a few core ingredients and simple cooking techniques, you can make this delicious Pakistani specialty at home.
Serving Suggestions for Chicken Karahi
Chicken karahi is usually served with a flatbread like naan or rice. The rich, spicy sauce soaks into the bread or rice perfectly.
Here are some tasty serving suggestions:
- Scoop it up with fresh garlic naan or roti
- Serve it over steamed basmati rice
- Enjoy it with a yogurt-based raita on the side to balance the heat
- Sprinkle with chopped cilantro, green onions, or toasted cashews
- Spoon it into lettuce cups for a low carb option
You can also switch out the protein and make lamb karahi, goat karahi, or even fish or paneer karahi! It’s a very versatile recipe.
Frequently Asked Questions About Chicken Karahi
If you’re new to chicken karahi, you probably have some questions. Here I’ll tackle some common FAQs about this dish:
Is chicken karahi spicy?
The level of spice can vary, but it’s generally moderately spicy, not overly hot. You can adjust the spiciness by using less or more chili powder.
What oil or fat is best to use?
Ghee is traditional, but vegetable oil, coconut oil, or butter work well too. Avoid oils with strong flavors like olive or sesame.
Can I use boneless chicken?
Yes, boneless chicken thigh or breast meat works fine, though bone-in chicken does add more flavor. Cut boneless chicken into bite-size pieces.
What if I can’t find a karahi pan?
A cast iron skillet or dutch oven works great as well! Any pan that retains heat well to allow sautéing, braising, and simmering will do.
How long does it take to make?
From start to finish, chicken karahi takes 30-40 minutes to make. If using bone-in chicken, it may take up to 50 minutes.
Can I prepare the sauce ahead?
Yes, you can make the sauce 1-2 days ahead. Then add the chicken when ready to serve.
Tips for Making the Best Chicken Karahi
Here are a few tips to ensure delicious chicken karahi every time you make it:
- Use bone-in chicken thighs or drumsticks for the most flavor
- Pan-fry the chicken first to build fond for the sauce
- Sauté the onions, garlic, and ginger well before adding spices
- Bloom the spices in oil briefly to intensify their flavors
- Simmer the sauce long enough to allow the chicken to braise fully
- Finish with a swirl of yogurt, cream, or coconut milk if desired
- Sprinkle with cilantro just before serving
Conclusion
Key Ingredients and Substitutions:
- Chicken Thighs: For this recipe, I like to use boneless, skinless chicken thighs because they get really easy to shred and taste great. It would also work well with chicken thighs that have the skin on and the bones left in. I would not use chicken breast.
- In Pakistan and India, ghee is often used as a cooking fat. It is clarified butter, so the milk solids are removed. You can also use oil here.
- Along with spices, onions, garlic, and ginger are the main things that add flavor. I wouldn’t leave it out or replace it with ground ginger and garlic spices.
- The main spices in this dish are coriander, cumin, chili, and garam masala. All of them serve a purpose and come together nicely. If you cannot find one, just omit.
- Crushed Tomatoes—I used crushed tomatoes from a can because that’s what I had on hand. You can use any kind of tomato here, from fresh Roma to diced from a can.
- This is chicken stock, which is used to make more sauce and braise the chicken. You can use any stock or broth here.
- Yogurt: To make this recipe dairy-free, I use plain coconut yogurt. However, you can use a plain greek yogurt. For the best taste and texture, make sure it’s sour and thick.