Growing up, Sunday night dinner was a ritual event that took place without fail. My Father would come home early from work on Sundays and him and my Mother would start in the kitchen, chopping away at kilos and kilos of tomatoes, mincing away at bulbs of garlic and huge chunks of ginger. You'd walk in and be taken back by the crisp, fragrant aroma of pure freshness and also by the sheer quantity of ingredients.
Sunday night was always Karahi night.
And my Father was the Karahi Master.
Every Sunday, my Father would cook a huge Karahi for our entire extended family. We'd all gather together, chatting and gnawing away at the Karahi collectively, alongside platefuls of salad, fresh roti and lots of Coca Cola.
I use the past tense when talking about this because this ritual sadly no longer occurs. Work commitments have changed, people have moved, routines have become less predictable. But the era of the Sunday Night Karahi is definitely a time I will forever look back at fondly.
Jump to:
❓ What IS a Chicken Karahi?
In the context of a curry, a Chicken Karahi is a tomato and ginger based, thick masala curry which is though to originate from the Khyber Pakhtunkhwa region.
The authentic method of making it is a very specific one. As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillies, julienne-cut raw ginger and coriander. It's a rather thick, jammy gravy and concentrated in flavour - yum!
The traditional Karahi has undergone pretty major alterations over time. In order to bulk up the masala gravy and also cut the cost, onions have been added in so frequently in restaurants that many people know don't even know the real recipe doesn't contain onion. I've also seen variations use large chunks of red onion and capsicum much like a Chicken Jalfrezi.
The recipe and instructions I'm sharing with you today is for the REAL DEAL Chicken Karahi. No bulking up with onions, everything is fresh, crisp and simple. It's as close to the real deal as you can get, really.
🍅 The main components of a Karahi
Just to lay this straight before we proceed, this is what a Karahi consists of:
- Bone-in Chicken - I've used a small chicken which was under 800g here - if you're using a larger chicken, please increase the quantity of tomatoes, ginger, garlic and spices in proportion.
- Fresh Ginger - this is an integral flavour for the Karahi. We use ginger in both the curry gravy as well as in the garnish in its raw form.
- Fresh Garlic - an integral flavour that also helps to bulk up the masala too.
- Fresh Tomatoes - A Karahi is a tomato based curry - and we need A LOT of tomatoes. It may even look a bit overwhelming at first, but please trust me. These must be finely chopped, fresh tomatoes to get the best results.
- Spices - These are simpler than many other Pakistani dishes, to allow the natural flavours of the tomatoes, ginger, garlic etc all to shine!
- Fresh Green Chilli + Coriander - for garnish and flavour.
🥄 How to Make Chicken Karahi
As always, full quantities and exact instructions are at the end of the post.
- We start by frying the chicken in a generous amount of oil. We can't really get away from the oil here, soz.
- Next goes in a LOT of minced ginger and garlic. We want to fry these just enough for the raw smell to go away - this takes no more than 2 minutes.
![Step 1: Fry the chicken in oil [Chicken Karahi Recipe]](https://fatimacooks.net/wp-content/uploads/2020/02/1.png)
![Step 2: Add the ginger and garlic to the pan and fry alongside the chicken [Chicken Karahi Recipe]](https://fatimacooks.net/wp-content/uploads/2020/02/2.png)
- Now add in all the tomatoes and spices. The tomatoes will release TONS of moisture and will break down into a beautifully jammy, thick gravy that will coat the chicken.
- Allow this mix to cook on high, stirring as needed to make sure it doesn't catch at the bottom of the pan. We don't put the lid on because we are concentrating and thickening the sauce. If we put the lid on, we won't get that true Karahi look or flavour because we will be containing the moisture in our pan. The result will be a boiled/steamed chicken that looks more like a red chicken shorba. Not ideal for a Karahi!
![Step 3: Add the tomatoes and spices [Chicken Karahi Recipe]](https://fatimacooks.net/wp-content/uploads/2020/02/3.png)
![Step 3: Cook over a high heat, stirring often and allowing the tomatoes to break down, release moisture, and then cook down into a thick sauce [Chicken Karahi Recipe]](https://fatimacooks.net/wp-content/uploads/2020/02/4.png)
- At about the 15-20 minute mark, the gravy will have thickened nicely, the oil will be separating around the edges, the chicken will be cooked and things will be looking almost done. At this point, you can add the chopped coriander and chillis, turn the heat to low and allow everything to simmer together again without the lid. It can simmer for 5 minutes at this point.
- It's all ready! Now you can garnish with your slices of ginger and serve as you please.
⭐ Top Tips
- IMPORTANT: I've tried this recipe several times using blended tomatoes and chopped tomatoes and I have concluded that blended tomatoes do not cook as well as chopped tomatoes in this recipe. It's such a noticeable difference that I can't let it slide and have to tell you all. Please use finely chopped tomatoes for this recipe - this results are tastier and the texture is superior.
- Cooking a Chicken Karahi with the lid on is a gunaah e kabeera (major sin). Sorry. It's true. The only time you're allowed to cook a Karahi with the lid on is if you're cooking a meat Karahi OR if for some reason the chicken hasn't cooked through.
- A Chicken Karahi does not need any water. Do not add water, even if it's against your own judgement! Please trust the chicken and tomatoes, they WILL release lots of their own beautifully delicious juices. I would like to call this a gunaah e kabeera too and only allowed for red meat Karahis!
- Treat the Karahi like a stir-fry. It's a very busy, active, happening dish. You will be stirring a lot, constantly doing something, adding in things at various points. My Father always has everything chopped and ready before he started cooking his Karahis, therefore I do the same too and definitely recommends you do so too.
- Finely chopping the tomatoes is important because it helps the tomatoes break down quickly and on the same timescale as the chicken. It also ensures you don't have huge chunks of tomato skin in your curry. If you chop your tomatoes thick, it won't work the same!
🧂 Notes about the spices
- The paprika/Kasmiri red chilli only functions to add colour. I highly recommend you use this, otherwise your end result will look much more orange/brown than red.
- I don't recommend using black pepper powder if you don't have coarsely crushed black pepper because it darkens the colour of the Karahi. If you can't get hold of coarsely crushed black pepper, use whole peppercorns, otherwise omit it.
UPDATE 23/03/24: The love on this recipe has been UNREAL, guys! This recipe went viral on Instagram when I first published it. Honestly, I am still taken aback by how popular this recipe continues to be, even though it's 4 years old. THANK YOU to everyone who has visited this recipe, tried it, sent me messages about it and cook it on the regular! You guys ROCK!
On to the recipe! If you recreate this recipe I'd love to see! Please tag me in your pictures on Instagram - I'm @fatima.cooks!
Enjoy, with love x
📋 Recipe
Ingredients
- 120 ml (120 ml) oil
- 1 small chicken, bone in and cut into curry pieces (approx 700-800g or 1.3-1.7lb
- 5 medium sized (600 g) tomatoes, very finely diced (do NOT blend or purée)
- 1 bulb garlic, minced approximately 2.5 tbsp
- 2 tablespoon ginger, minced
- 1-2 teaspoon salt or to taste
- 2 teaspoon paprika/kashmiri red chilli (essential for a red colour)
- 1.5 teaspoon crushed black pepper
- 1 teaspoon chilli flakes
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 1 teaspoon kalonji onion seed, optional
- 2 green chillies slit in half lengthwise
- 0.5 bunch coriander chopped
- ¼ cup (25 g) ginger cut into matchstick pieces
Instructions
- Heat up your oil in a karahi dish, wok, cast iron skillet or any pan suitable for stir frying, keeping the flame on high for the entire duration
- Add the chicken in. Fry this, stirring constantly until the chicken begins to take on a golden colour in some places.
- Add in the minced ginger and garlic. Give this a fry alongside the chicken, again stirring constantly and ensuring nothing burns. Continue to fry this until the raw smell of the ginger and garlic begins to fade.
- Add all the chopped tomatoes and spices. Stir in and allow this all to cook on high, stirring to ensure nothing catches at the bottom of the pan.
- Continue to cook this for about 20 minutes, over a high heat. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked through at this point once the oil rises to the top and you see the holes coming through.
- Add the coriander and green chillies, stir in, turn the heat down to a low flame and allow everything to simmer together for 5 minutes with the lid still off.
- Serve with the matchstick-cut ginger and additional coriander/green chilli if desired.
Notes
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B Malik
Wonderful flavour and oh so easy to make. THANK YOU.
Nathan
I make 10 portions of this at least every month - it's absolutely amazing thank you
Fatima Cooks
That's amazing to hear! You're very welcome 🙂
saji
Superb👌👌
NH
This turned out dark
I don’t think we need the coriander powder. It did not look like karhai
Ravi
Absolutely best chicken karahi recipie- as a beginner this was one of the best dishes I have made. Thank you
Fatima Cooks
So happy to hear!
Kabir
Wow this was an unexpected hit with my better half. I’m learning to cook and this was epic. Thanks!
Kabir
I wanted to add - here in Delhi I’ve never had an authentic Pakistani karahi, so I’m not sure how what I made compares, but it was quite different to the Afghan ones I’ve had, which had a less reduced down sort of sauce, and very tame spices. I feel lucky to have come across this recipe and get a taste of one of Pakistan’s favourite foods.
ohud
Thank you for such a clear and thorough recipe! I recently used Meher Foods’ premium spices in this dish and got rave compliments. Highly recommend! meherfoods.com.pk
Andie
Dear Fatima,
thx for tis wonderful recipie. Did how you instructed. Result was mouthwatering 🙂
Derek phippen
Excellent recipe. Always consistent and easy!
Fatima Cooks
Thank you! Glad to hear 🙂
Umaira Ishtiaq
Hi! At what time do we add the spices, I cannot see it in the recipe card. Please can u guide, thanks
Hazel
Cooked this so many times and it's always amazing!
Saneea Khan
I have to say that this is the only curry I have tempted and the detail and the passion in your recipe made me try it.
I was born and raised in England but am of Pakistani origin and was super proud of myself after making this!
My parents are great cooks and I never learnt how to cook, admitedly. So I've always been intimidated by cooking Pakistani dishes.
I will always go back to your recipes now because this was a success. You made me feel much more confident in learning Pakistani cuisine now.
Thank you so much.
Saad
it's the best recipe for karahi hands down. Never disappoints. Thank you so much for sharing it!
Jack
This is a fantastic recipe! So delicious, thank you Fatima!
Ali
Good call on insisting that the karahi be cooked on high heat. This keeps the texture and taste on point. Also appreciate the hard line on yogurt on onions - keeps it authentic. Great recipe - tastes like home!
Sal.
Hey, I can't wait to try this out tomorrow - the recipe looks amazing!
I have a few questions to ask you if you don't mind.
1) How and what should we use to make our own spices specifically for this recipe? And at what point in the steps should we use is and if it includes adding in the other store-brought spices, too?
2) What type of roti/rice goes best with this karahi?
3)You mentioned proceeding with step 6 when you're about to serve but how do we do this? After step 5, do we turn off the heat and place the dish in the fridge or to the side with a lid on? And when proceeding with step 6, do we just turn the heat on low?
Thank you !!!!
Jahanara
Okay, I have to put my hand up and admit I was a tad bit skeptical about a curry/karahi with no onions. BUT wow - just wow. As per your recipe I used only fresh ingredients and it came out so beautifully. My husband even said it tasted better than what we get in restaurants. Thank you so much again Fatima for your wonderful recipes - your recipes are my go to for all things Pakistani food.
Viran
Excellent recipe that emulates the flavours from my favourite restaurant for this dish, Taste of Pakistan in London. The only things I don't do are add any of the optional ingredients and coriander as I personally find the dish more enjoyable in its simplicity
Lisa Higham
Thank you, Fatima. I love how everything is fresh in this recipe. No processed or canned ingredients. I used the best tomatoes I could find. I once nursed a family whose matriarch diligently chopped fresh ingredients every morning for chicken curry. I can still smell the coriander, fresh tomatoes and other ingredients- so fresh, aromatic and mouthwatering. I asked for the recipe, but instead the family invited me to dinner! This reminds me of those smells. We had this with steamed rice and naan. The naan was a mistake- too stodgy. There is a bread served onto top of or under chicken chaat. I think that would be perfect with this. Does anyone know what this bread is called? Fatima please can you show me how to make this bread? Thank you, Lisa 🙂
Hiffy
I love the simplicity and authenticity of this recipe. As someone who is originally from Peshawar, I know a good karahi and this is definitely one of them. Can I ask what do you do if you chicken lets out a ton of water do you wait for it all to evaporate before adding in the ginger & garlic and proceeding with the next steps?
Fatima Cooks
Hi! Thank you so much for your kind words.
Ideally, you want to fry the chicken over a very high heat and this should be a super quick thing - if the heat is very high, there shouldn't be enough time for the chicken to release any water. But if for any reason this does happen, I'd advise adding the ginger and garlic anyway, and then evaporating the water. Once the water is dried, the ginger and garlic will get a quick sear. If your chicken has a tendency to release water like you're describing, I'd advise you firstly ensure you're cooking on the highest heat possible, and if that's not the problem, to fry the garlic and ginger first, then add the chicken.
Hope that helps!
Ali
Simple, easy and delicious chicken karahi. It's become my go-to!
Illy
I've been trying to make some more Palestinian and middle eastern cooking ans this is amazing, thank you so much for this!! 😀
Fatima Cooks
So glad you like it! This is Pakistani food - not quite the Middle East, just a slight bit more East on the world map, next to India 😁
Patricia
This was SO delicious! I was skeptical, but followed the directions and it all magically transformed into a delicious, rich, warming sauce. Will make again and again!
Fatima Cooks
SO happy to hear!!! <3
Shaheda Adam
Great recipe. it is a favourite at home. Thank you
Lyndon
Salutations from Prince Albert Canada,
This is a super yummy dish although I tweaked it a bit after doing some research. In Peshawar they deep fry the chicken and the tomatoes although I'm not into deep frying tomatoes lol I did deep fry the chicken first , drained the oil and then steamed the whole tomatoes briefly with the chicken until the skins split, removed the skins, crushed the tomatoes with the back of a chef's spoon and proceeded to completion as written.
P.S. You are a fox hehe
Fatima
This is such a great recipe! Some people in our family like it really spicy- do you suggest I add more spices, green chillies or chilli powder?
Fatima Cooks
So glad you enjoy it! I'd recommend more green chillies but this is a personal preference, red chilli powder is fine too!
Conrad
Amazing! I will be making this again. So vibrant and fresh. Thank you!
Fatima Cooks
You're very welcome! ☺️
Zarin Ladak
Fatima thank you so much for sharing such wonderful recipes with us. I just wanted to.find out if we can put dai in karahi chicken ? It is so wonderful to read your recipes
Really appreciate 🙏 it
Once again thank you so much
Fatima Cooks
Hi Zarin! You definitely could add some dal if you'd like! I have a dal chicken recipe on the blog if you're after something like that - a quick Google search or browse through the chicken category on the website should bring it up 😄
Taz
I plan to try this recipe out tomorrow!! Excited to have a go!! I have double checked the recipe, no sight of turmeric? 😱lol assumed this goes in every curry base.
Fatima Cooks
Yup, no turmeric in this! 😁
Simon Ubsdell
Miraculously good. The recipe sounded wonderful. The result was out of this world. Brava!!!!!
Fatima Cooks
Thank you so much, Simon! So glad you enjoyed it 🙂
Viv Thompson
I LOVE this recipe, I've cooked it 3 times now and cannot get enough of it because my family love it as much as me. I adore Asian cuisine and this has become one of my favourite.
Fatima Cooks
Thank you so much for your kind words Viv, I'm thrilled you're enjoying this recipe! ❤️
Jill Platts
Lovely tasting curry, but unfortunately the sauce is little too concentrated for my Pakistani teenager, the same was said of the Butter Chicken. How can I 'dilute' the taste a little without losing the authenticity please?
Fatima Cooks
Hi Jill! If you're finding the karahi too concentrated, you can consider reducing the amount of tomatoes you add. And for the butter chicken, you could add in some more double cream (or even yogurt) than suggested in the recipe. I hope that helps!
Karim
Can you grate the garlic and ginger instead of chopping it to save time?
Fatima Cooks
The recipe calls for minced ginger and garlic in the masala. Grated wouldn't melt into the curry so well, and so the base would be quite textured. The ginger especially wouldn't do so well. I also wouldn't recommend grating the ginger used for garnishing.
Ranaz
Kudos on sharing such a great recipe! It’s so so tasty and exactly what a kadhai should taste like.
CR
Oh my God. I cooked this recipe tonight expecting it to taste like a "first try" attempt. But it turned out absolutely fantastic - restaurant quality. Only thing I had to do that wasn't desirable was add a smidge of water near the end - it was "absolutely necessary" but I don't feel like it changed the end result thankfully. Maybe I just used tomatoes with a lower than normal moisture content?
I am HOOKED on this site now and can't wait to try out other dishes.
Fatima Cooks
Hi! I'm so happy you enjoyed this recipe! And don't worry about the water - sometimes you gotta do what you gotta do! 😉 Hope you try some more recipes and enjoy them just as much!
Fatima Cooks
So glad you like it! 😄
Remy
I made this dish tonight for a group, and it was super delicious! I first tried it at Tayyabs in London while on holiday and immediately fell in love with the dish. I was craving it recently and found your recipe while searching for an authentic recipe. I did substitute chicken thighs for the whole chicken due to budget constraints; the pre-cut chicken from our local halal butcher is cheaper than a whole chicken from the grocery store. 🥲 It still turned out amazing, although I might have used a bit too much coriander. This is definitely going into our regular rotation! The dish felt like I was getting a nice warm hug from within. I'll check out more of your recipes because Pakistani cuisine is quickly becoming one of my favourites!
Thanks so much! Sending much love 🥰
Fatima Cooks
Hi Remy! I'm so thrilled you enjoyed the recipe - thank you for your kind words! Chicken thigh sounds like it would be great here. You can never go wrong with fatty cuts 😉
I hope you do get to try out some more of my recipes, and I hope you love them just as much as this! x
Fahmida
10/10 so simple yet so delicious !
Kalika
Hi Fatima,
Thanks for the lovely recipe. I adapted this for making a plant based Kahari. Had to tweak your recipe a bit to cater to vegan-chicken like pieces, as chicken and a vegan chicken like pieces behave differently. The two changes I made : One: added lot more oil and introduced a little bit of water (I know you were totally against this) as we don’t get water or fat from vegan chicken. Two: didn’t cook for 20 minutes as given in your 5th step. It would have been too much for the vegan chicken like pieces, as they are pre-cooked. The rest is the same. The dish turned out fantastic. Thanks so much!!!
(I’ve tagged you in my instagram post so you can see the photos)
Fatima
Hi Kalika! Thank you so much for your comment and explanation, I'm sure this will be very useful for other readers too! Hugely appreciate it. I'm so glad it worked out well and that you enjoyed it. I'll check your picture out on Instagram now!
Take care x
Beena L
Omg omg. This is absolutely amazing! Thanks a ton.
Fatima
You're very welcome, I'm glad you like it!
Paul
Gobsmackingly gorgeous!
Paul
Hi Fatima,
WOW! Gobsmackingly gorgeous!
I don’t think I’ve ever seen such a pile of garlic and ginger but definitely worth it. I used skinless chicken thighs and ghee. I think that the tomatoes that I used were perhaps a little overripe as it took a good half hour to get to the oil stage but so worth it.
Where has this recipe been all my life?
I’ll use it again and again. Fish, meat and chicken.
No wonder this recipe is popular, it’s gorgeous!
Paul
Fatima
I'm glad you gave this a try, Paul! Thank you for your kind words! Definitely hear you on the pile of ginger and garlic 😂 Hope you get to try it again with all those other options - fish karahi is amazing!
Trusha
Hi Fatima, if I want to make this recipe with boneless pieces of chicken, should I use thigh or breast pieces. How big should the cuts be?
Would the cooking time vary so that the chicken doesn’t dry out?
Looks and sounds delicious.
Fatima
Hi Trusha! I'd personally recommend thigh, it's juicier and won't dry out if you're concerned about dry chicken. Regarding size, you can use about 2/3cm cubes. Hope you try it out soon!
Anastasia
@Fatima thank you so much for your recipes, I am greek married with a pakistani guy the last 2 to 3 years you have helped me a lot to be honest, he looks happy 🤣 sometimes I don't cook too successful but when I follow your recipes is 99% good taste.. thank you so much 😊😊😊
Fatima
Hi Anastasia - I'm so happy you're benefiting from my recipes! I hope your husband knows he's a lucky man, to have you trying your hand at his cultural food! ❤️❤️❤️
Stewart
Have cooked up both your chicken karahi and mutton karahi dishes several times and I will continue using these excellent recipes..i look forward to trying more recipes by fatama cooks..thanks
Fatima
Thank you so much!
sagheer abbas
ome of like these this type of website because we learn about more than the recipe itself. Also, for some of us, it’s like making a knowledgeable new friend.
Paul
Hello Sagheer,
I agree wholeheartedly. Fatima cooks is a very informative site and it is almost like making a new friend.
Paul
Ann
I had Chicken Kahari at a Pakistani truck stop in St. Paul, MN, (I know... weird!) and loved it. So I wanted to try making it at home. This recipe is terrific. Easy to follow and mine turned out so well, my husband wants me to add it to our regular dinner rotation.
Fatima
So glad you guys enjoyed it!
And lol, the good food is one of my favourite things about living in a big, multicultural city! 😉
Sajitha Sudhir
super 👌👌😋😋
Aliza
Love this detailed version sooo much thank you💜I am totally a beginner to cooking and I made karahi with this method today and it turned out really good but the gravy was too little if I wanted to ask if I want to increase the amount of tomatoes for gravy do I have to double all the ingradients as well (with same amount of chicken) or the ingredients will be same.
And can I add dahi for gravy as well? Or will it ruin the taste? And how will it effect the measurements of ingredients?
Thank you
Fatima
Hi Aliza! Thank you so much ♥️♥️
Did you blend the tomatoes before adding them, or were they finely chopped by hand?
Yes, everything doubles if you want to 2x anything.
And also, I haven’t tried yogurt in this recipe I’m afraid, so I can’t guide you here but perhaps someone who has tried it will come across this comment and reply.
Anisah
I just wanted to say I'm 25 years old pakistani woman and all I've ever cooked has been pasta based dishes. My mum always cooks curries and I've always felt bad that I couldn't cook them.
Since I found your blog I've cooked many pakistani dishes and my mum and family LOVE them and I feel so proud of myself and closer to my roots and culture for being able to cook these dishes.
Thank you so much!
Fatima
I’m honestly sooo happy to read your comment - and I think it’s because I was the *exact same* until I learnt how to make Pakistani food!! So so happy I’ve been able to help you ♥️
Sara Fatema
Thank you Fatima for the recipe.. such an authentic blend of flavours.. and all the tips were on point.. thanks a million
AD
This recipe is absolutely fantastic! I made it for my family with fresh tomatoes from the garden (and bothered to roast and grind the spices) and it was one of the best things I've ever tasted. It needed about fifteen more minutes heavy simmering to reduce down the liquid but I think that's just because I was using very big juicy tomatoes. We all absolutely loved it and I'll be making it again as soon as we harvest enough tomatoes! I've never had chicken karahi before but I find it hard to imagine there's one out there better than this. Thank you so much for this recipe!
Fatima
You’re so very welcome - so happy you enjoyed my recipe!
And I totally get you about the garden tomatoes! We had this same situation with the overly enthusiastic homegrown tomatoes gracing our karahis 😁
Nooreen
Slmz how u can I. Put potatoes in
Victoria
I tried your recipe yesterday and it was absolutely amazing, I will definitely add it to my go-tos! I can't wait to make it again!
Sonia
Hello, very delicious recipe! If I do double the chicken, then I would double the amt of garlic and tomatoes as well, cumin and coriander powder as well?
Fatima
Thank you so much! Yes, I would advise doubling everything you mentioned. I’d pretty much double everything and keep an eye out on the salt and chilli x
Ayesha
Hi, just made this karahi today and after trying multiple recipies this one has really met the standards. Loved reading your Karahi recipie in detail to understand the role of every ingredient in the recipie. The spice levels are amazing..I only added kasuri methi at the end as I love the flavour of it. I'm going to pen it down in my book now and call my karahi recipie hunt to be over for good.
Dawn Russell
Hi Fatima
Your Chicken Karahi was absolutely delicious. My family loved it. I will definitely be making it again
Arun
Hi Fatima,
I tried your recipe this week, it was absolutely amazing. I have cooked it twice now this week because I loved it so much.
Was wondering if there would be a way to make the dish lower in calories? Could I use half the amount of oil and the rest water?
Fatima
Hey Arun, thank you so much!
You can certainly half the oil - it would just mean the oil wouldn’t come to the top of the curry and it wouldn’t look as dark/glossy. If you’re fine with that, go for it!
Asad
Asalamualikum miss you define so so much well is poori recipie to perte perte i just fall in love with you. App ko dekha to nahin main ne kabi lekin itne crispy dish banae wali shaksiat be zaror crispy ho gi. Bahar haal apna bohot khyal rekhea ga
Shezre
It’s my first time commenting on someone’s blog. But I made chicken karai for the first time because my husband loves it and we just got married. He loved it so much I had to make it multiple times in a week because he would crave it so much! Although, he likes it very chatpatta so I did add some karai masala for an extra kick. But thank you for this!
Fatima
I'm so happy to hear you guys enjoyed it! 💖
Linz
I followed this recipe. And I cannot deny it was absolutely beautiful. This is one of my favourite dishes to eat and now to cook JazakAllah khair
Nel
Honestly, AMAZING! Wow this is so good and easy to follow. One pot with everything and the best thing you’ll make! I made a few changes because of wanting to make this with what I had available but when I make it again, I will make sure to follow it to a T! Thank you and look forward to making other recipes from you
Fatima
So happy to hear you enjoyed it! Hope you love the other recipes you try 💖
Alaya
I enjoy cooking your recipes, vwry easy to follow. I want ti try this recioe but have many mouths to fill, can i use 2 baby chicken curry cut with same spice and tomatoes or shall i double?
Fatima
Hey Alaya! If you'd like to double the recipe, double all the other ingredients too
Samavi
Can I use ginger- garlic paste?
Fatima
I'm not a hugeeee fan, it does diminish the flavour, but if you can't do it fresh then you can use paste
Usman
Ive been making this for the 15 th time I’d say and we love it! My Pakistani husband says it’s perfect!
Hibah
Alright, I tried this and it was a solid recipe. Only thing I'd change is putting aromatics (garlic and ginger) directly in the oil and frying well first. It's really hard the gauge the rawness of both of them once mixed in with the chicken
Hibah
Do you recommend cooking in a cast iron pan? I can see you used one in your pics but I thought tomatoes damaged cast iron?
Fatima
There was no specific reason for using a cast iron skillet, it was just all I had at the time 😁 I’m not sure whether tomato damages cast iron, but mine is still going strong 4 years later.
Sue
I made this last night and have eaten it for 2 meal (still more leftovers). It is fabulous! Can't wait to try it with prawns. I did add a couple of tablespoons of tomato paste as winter tomatoes are pretty "anemic" and lacking in flavor.
Sarfraz
This was absolutely banging - simple quick and i will definitely increase the ginger/garlic next time. Reminds me of the first Karahi Chicken I had in Pakistan. Amazing stuff yo
Fatima
Thrilled to heat you enjoyed it!
Shane
What is it with all these recipes nowadays that make you scroll through 20 minutes of reading before actually telling you how to make the thing. Jesus, this one was really bad.
Fatima
Must be troubling for you, not wanting to move your fingers a bit to get to that free recipe.
Yas
@Fatima,
Great story and the closest to the real Karahai chicken, Thank you Fatima!
Sue
@Shane,
Some of like these this type of website because we learn about more than the recipe itself. Also, for some of us, it's like making a knowledgeable new friend.
You can always just buy a cookbook.
James
@Fatima, I loved reading your story, as well as the cooking tips. It provided the right context and mindset for when I started reading the recipe itself.
Swapnil
Hello, thank you so much for the recipe. I would be really grateful if you could tell me how cook times would be affected if I use boneless chicken instead. I am really worried about overcooking the chicken since it is all on high heat.
Fatima
Hi! You can use boneless chicken exactly as, without altering the recipe. Lots of people have used boneless chicken following the recipes to a tee with success xx
Adam
Lamb Karih was finger licking good. Have a quick question any alterations need to be made if a boneless version is made?
Aneeta
5 stars best recipes
Rob
Hello I'm going to make your recipe, in the ingredient list where it says 2 tsp paprika/kashmiri red chilli, is it 2 TSP of both, or is it just one or the other.
Thank you
Fatima
Hi Rob! It's either paprika or kashmiri chilli. Just one.
Steve
Hi, when I made this the chicken fell apart and i got tiny sharp bones in the sauce, I had to be really careful eating it because of the bones. Any idea what i'm doing wrong? Will try chicken breast next time as no bones but would prefer on the bone as per the recipe.
Fatima
Hi Steve! Some possible reasons:
1. Can sometimes happen when the chicken isn't so fresh or great quality. Sometimes not so great chicken will be carrying a lot of moisture, so when it hits the pan it releases all this liquid that overcooks it and leads to flaky meat. My prime suspicion would be this
2. Could be a case of chicken cut too small, which would lead to it overcooking in this recipe and thus flaky meat
Hope it goes better next time!
Llm7676
I greatly commend you for keeping the tradition of your dish alive and true, as a Mexican American i can not tell you how many times I've argued with others at how a traditional Chile con Carne is and how they adding lentils and beans etc were only added to make the dish go further, similar to the onions on Karahi. I'm making this today as a YouTube channel "Reactistan" has peaked my interest in this culture, and have never delved into this culinary region. I will be making roti from scratch, very similar to our tortillas. Again, THANK YOU!! For not only keeping traditions alive, but for sharing your story and this recipe.
Fatima
Thank you for your kind comment. I really appreciate it! I hope you try this out one day!
Han
Loved it! I used tablespoon instead of teaspoon for the spices (by mistake) but actually turned out very nice. Thanks 🙂
Ahmed
Salaam:
Kudos to you for being a crusader for the original Karahi recipes. No Onion ! Never!!
Add onions and one may well call it Chicken Masala, or Chicken Curry.
The only experience I've had with Karahi type Chicken in PakhtoonKhwa (then NWFP) was when people discovered Bara and Landi Kotal in the late 60's and early 70's. With the onslaught of tourists there, there was need for a better variety food than just the Chappal Kababs, and I remember some wok type Chicken then but vaguely.
Later in mid 70's, I saw the Lahori Chicken Karahi take off like a food fire.
Initially, there was just a couple of road side shoplets that appeared on Ferozepur Road near the Ichhra area of Lahore. They had slaughtered chickens hanging upfront. People would select one, or two, pay and take a seat at the few road side tables. Half an hour later a Karahi (Wok) would be delivered to their table with Naans and Raita.
That was the take off point of Lahore's Chicken Karahi. In less than a year it was everywhere in Lahore and began to eclipse Lahore's famous fried fish of Garhi Shahu. To this day, I believe Chicken Karahi remains in first place in Lahore and its fried fish in 2nd. Partly because the supply of fish could not keep up with the growth and demand.
There is one feature of Lahore's original Chicken Karahi that I'd like to point out, is that there is no garlic in that recipe. It basically is Ginger & Tomato Chicken.
So, perhaps there are two original versions but No Onions in either. Period.
Great work in keeping original recipes alive.
I'd recommend two items for addition to your recipes and methods:
(1) Lahore's Besan Fried Fish, and (2) its Kulchaas.
Many folks, especially Indian restaurateurs around the world, don't know the difference between a Kulchaa and a Naan.
The Kulchaa is a bread item to be discovered. Especially, to be enjoyed on its own with Chai.
Hopefully, you can help it to get discovered.
Best Regards
Ahmed
Denver, Colorado.
Yas
@Ahmed,
Wow Ahmed! That was an amazing and nostalgic review/write up! Thank you !
Perfect and true description...makes a heart happy, to read things like that. Hope Fatima has read this review. There are not too many people who can write review that is concise, heartfelt and a purpose behind it. You are the reason I am writing this review 🙂
Joginder Singh
Exquisite Recipe.
Tried this recipe. The it came out perfect. In fact I've realised one ha just to follow your simple instructions and procedure and get the desired result. I'm new to cooking still following your recipe I could make it better than any restaurant in Chandigarh.
Thanks a lot.
God Bless You
One question can I add Almond or cashew paste?
Fatima
Thank you so much, Joginder. I am so happy you enjoyed it!
The original Karahi style/recipe doesn't include almond or cashew paste but there's no reason why you can't add it. It would definitely enhance the richness 🙂
Joginder Singh
@Fatima, Thanks Ma'am
Asad
@Fatima, kasm se Miss Fatima you have a deadliest toungue with best taste buds
Naheed
By far your’e my favourite food blogger, your recipes are so easy to follow and perfect every time. I’ve made the Chicken Karahi several times now and it’s always a hit with my family.
Thank you and Ramadhan Mubarak
Fatima
Thank you so so much, Naheed! I'm honoured! <3
Ramadan mubarak to you too! x
Sana
Very delicious
Zarafshan Naz
Such a perfect recipe. Fatima u did a great job at explaining very basic yet very useful tips. I am never going back to Karahi with onions. 🤣 I have tried many recipes from youtube and Instagram, but but but 💯 points for this 💝
Helen
Hello, wonderful recipe, was delicious...
Weird question, can I make this vegetarian? Do you happen to know if something like tofu would work... Vegetarian friends I would love to be able to share these flavours with ,
Thank you
Fatima
Hey Helen, I'm sure this will work with something like paneer! Not sure about tofu as I've never personally cooked with it. If you do try, please report back, I'd love to know!
Parth
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Amber
Made this a while back in lockdown and now am dreaming of this curry again! Fresh vibrant ingredients with wonderful aromas! You’ve done it again Fatima! 5 Star cook!!
Fatima
Thank you Amber!!!! <3 <3 <3
Bryan
Made this yesterday and everyone said they loved it. Even the wife who does not enjoy curry usually. Thank you 😁
Fatima
Thank you Bryan - I'm honoured to hear your wife in particular enjoyed it!
Ayesha Chagtai
This turned out to be the absolute best karahi I’ve had. Thank you so much for the delicious recipe!
Stephanie
This recipe is simply wonderful when I make it as directed. I am having some problems, however, when multiplying it two or three fold because increasing the tomatoes proportionately makes it way too wet. Any guidance?
Aadam
@Stephanie, use less tomatoes lol.
Munira
Thanks a lot for the excellent recipe. Inshaallah I'll try this recipe for sure.
https://en.wikipedia.org/wiki/Chicken_karahi
Munira
It looks so delicious. Thank you for the excellent recipe. I'll try it.
https://en.wikipedia.org/wiki/Chicken_karahi
Martyn
I used this recipe last night and every one of the 9 guests loved it. Tasted delicious, with just the right amount of spice. I used chicken breasts cut into 2cm cubes but I found that British chicken has a lot of water in it. This resulted in excessive water to accumulating in the cast iron pot when frying it to seal it. I got around this by removing the oil/water part way through frying it. Later on through the recipe, after the tomatoes had simmered, the sauce had become too thin, so used cornflour to thicken it. Any tips to get around the above problem?
Fatima
Hey Martyn! That's a very interesting comment - you're right, some chicken will release a lot of moisture.
Having said that, the moisture should eventually reduce. If the sauce was too thin, cooking it for longer would have allowed it to thicken as needed, maybe an additional 10-15 minutes more would have been enough.
Neville
Thanks very much for your excellent recipes. Is there anyway i could print my
favorite recipes without the illustrations. I look forward to your reply.
Fatima
Hi Neville. Thank you!
At the moment, the only way you could do so would be to copy and paste the instructions into MS Word or a similar platform.
Ben
Bloody hell Fatima, what a recipe! I made just over 1KG of chicken with this so I doubled everything in the recipe. It was beautiful! So simple and loads of flavour! Restaurant quality! Cheers 😬
Fatima
So glad to hear that!! What a wonderful comment - thank you!
Sabra Shah
Great and delicious recipe, I tried this yesterday for guests dinner ,I love the taste, it was the first time I cooked so yummy karahi even without karahi masala,hahaha,, i didn't use a drop of water as you told and I prevent my self to do GUNAH.E.KABEERA hahaha as I didn't cover the lid throughout the cooking time.inshaAllah I will follow ur more recipes in future..
Sakina shabbir
your step by step method of making chicken karahi is awesome keep it up.
Fatima
Thank you!
Zach
Hi! My wife and I love this recipe and make it frequently!
We're having friends in from out of town and would like to try to make it for them with fish instead of chicken - what type of fish would you recommend we use, and are there any differences in how we should prepare it?
Martin O'Keeffe
I have just made this amazing Karahi Dish and you are firmly in my curries recipes from now on Fatima. Thank you so much for sharing this amazing dish, I made double the amount and followed your instruction to the letter and everyone loved it. I live in Thailand now and the Thais loved it including my wife and her mother.
Sahar
Amazing recipe.
I’ve made it a few times
Please keep it coming
Could you do more healthy recipes?
Wali
Fantastic recipe! Though I couldn't source fresh coriander and green chillis this still turned out to be exactly like I wanted it to! Oh and I substituted the whole chicken with boneless chicken thighs.
Fatima Cooks
Glad you liked it - thank you for sharing your experience!
Sherish
Hi! Can you use ground black pepper instead of crushed black pepper and, if so, how much ground black pepper would you recommend?
Fatima
I wouldn't recommend ground black pepper at all, it will darken the colour of the karahi. I would omit it if I couldnt use crushed black pepper for any reason
Hosna Yadgar
i tried out this recipe for chicken karahi and my family absolutely loves it, they’ve requested it multiple times again. best chicken karahi recipe ever
Samantha
This turned out so good!!
Never going back to the readymade masala pack now.
Nora
Doubled this recipe and it turned out great. I think I overcooked the chicken a little but the sauce was amazing. Added a squeeze of lemon juice to balance out the flavours. Approved by Pakistani bf.
David H
After cooking for my wife for 30 years, she said that “This is one of the best things you’ve ever made.” Can’t wait to try another recipe.
cupofme
Your recipes looks marvelous! Precisely the thing I was looking for.You have extraordinary compared to other food blogs.
Fatima
Thank you so much!
Alejandra Abella
Amazing! I just made this for my dinner. It takes so good. Thank you so much for it. I’m glad that at least one recipe doesn’t have onions, as I hate chopping them 😅. Pleasure share more dishes.
Fatima
Thank you!
Hanif
Excellent recipe Fatima
I loved reading your story about your dad making this dish- reminded me of my granny using an old pan to make Karahi meat.
Thanks for sharing this authentic recipe (without onions) and stating the importance of using fresh ingredients as opposed to the stuff in a jar
Great website with clear instructions and excellent visuals showing how each stage should look like
Fatima
Thank you so much!
Faisel
Made it for dinner, spot on!!! Tasty traditional, truly authentic, just like from a Desi restaurant.
Fatima
Thank you!
Mala
It was delicious 😋. JazakalAllah for this recipe
Jasmine
Hi asalaamulaikum,
I attempted to make this recipe and the presentation was great, but, for some reason my flavours were not blending so I added the garam Masala, 1 TSP of tandoori Masala and tumeric and that saved my curry. Curry tastes fantastic, I'm glad to have used your recipe and added some spices of my own. Jazakallah Khairun, btw I'm pushtoon too haha 😄
Rachel
Made this today. Very delicious.
Karens
Just had this for dinner and it was excellent. Mine, too, was more orange than your photos.
Dan
Wow. I cannot thankyou enough. I have tried and tried for, literally, YEARS to replicate a proper desi style karahi like I find in the local Asian cafes and takeaways, not the British Indian restaurant style.
Nothing has ever come close and this just smashed it out of the park. My life’s journey is complete!!
Mehvish Akhtar
I just made this today and it turned out brilliant. Thank you for your recipe. I was really worried about making it without onions but it tasted great.
Kelly
As someone who does not eat spicy food at all cooking this for a Pakistani friend was interesting! He said he was taken back home, so I’m counting that as a massive win. Thank you for making it so easy to follow, that in itself is a skill.
Fatima
So happy to hear that!!
Fatima
SO happy to hear that! Thank you!
Chelsea
So easy that even a cooking newb like me can make it turn out delicious! I’m going to make it again tomorrow for a football party with some friends!
Stephanie
I just finished making this, using chicken thighs and desi ghee, and measuring on a scale for accuracy. You may think part way through that you have an excessive amount of tomatoes, but if you follow the directions, cooking on "high" all the way through, they will reduce perfectly. This is a WONDERFUL recipe, although next time I may throw in some onions also.
Trendilivstyl
Hi fatima its an amazing article I really like this.
Nabiha
This was absolutely delicious. I never made chicken curry without onions but this tastes just like the original karai chicken. Thank you!
Fatima
Thank you!
David
The lack of onions intrigued me and led to me making this dish...delicious! Thank you
Fatima
Glad you liked it, David!
Beryl
Such a great weeknight dinner option. Family loved it, thank you!!
Jagjit
This is my first read on your blog.
You have stated a few facts many of us do not know.
My question is that I have read and tried many a number of times that kasoori methi,is the coriander seeds partially ground,and salut Lal mirch are the key ingredients of a karahi.There is no mention of any of these spices in your recipe?
There has to be a key ingredient for any dish.what ingredient you think is that?
Many thanks.
Fatima
The key ingredients are tomatoes, ginger. And the lack of onions is a key factor. This is for the traditional Peshawar style karahi
Salma
Hi Fatima, I’m so very interested in trying out this recipe, but I have one quick question—by “1 bulb garlic, minced” do you mean 1 clove, or do you mean 1 entire head of garlic (with multiple cloves)? Sorry for the confusion! 😅
Fatima
Hey! I mean the whole head, with all the cloves! 🙂
Jimmy
This was excellent. We did however add some more ingredients such as black pepper, garlic salt (instead of regular salt), tad bit of lemon and added some yogurt for a creamier texture.
Fatima
Thank you for sharing - yogurt is often used in karahis and it does work fab!
Blanca
This recipe has such great flavors, I would definitely make this again!
Hiba israr
Hello, I followed ur recipe and made anything desi for the first time ever and it was a huge hit alhamdulillah. Super yummy. Thanks for giving me that confidence boost cuz I was mega scared to try anything desi.. the recipe is the simplest and easy to follow and it turned out so yum thank You!!!!
Fatima
I'm so so happy to hear that Hiba!! Here's to many more successful desi dishes!
Margie
My husband was a fan, and he only likes his mother’s cooking. 🙂
Fatima
Huge win for both of us, haha!
shamas ahmed
all the pics and recipe is so nice thanks for sharing
Fatima
Thank you!
Tony
I followed your recipe yesterday for the first time. I enjoy cooking Indian food but have never been happy with the results. My meals never tasted how I expected them to and disappointment was the lasting taste. Well, following your recipe to the letter, I produced a meal for three which was excellent and tasted wonderful. You have revived my interest in this style of food, thank you. Prawn Karachi this weekend!
Fatima
Fabulous, I'm so glad to hear you enjoyed it!
Annamarie Morgan
Hi I tried your recipe tonight! Don't be mad, but I added onions and green peppers (to make it like our local takeaway). It tasted great and just like their Karahi . I'll definitely be using your recipe a lot in the future. Thank you so much for sharing it!
Fatima
Lol!! Haha, not mad! In fact, it's great that you adjusted it to your liking! Thanks for sharing your success, for the other readers who may also want to add some cheeky onions and peppers 😉
Taimoor
Hi, I've desperately been trying to make that perfect chicken karahi since the lockdown began but no joy. Can't wait to try this recipe today, looks absolutely fab. Few questions,
1- do you cook the tomato with the skin on
2-does 1100gm tomato sound about right for 1kg chicken?
3- should the spice proportion for greater quantity of chicken be increased by reference to quantity of chicken (1kg) or tomato(1100gm)?
Thanks
Fatima
1. I cook with the skin on, but you can remove them if they bother you
2. Sounds ok, but please refer to the measurements in the recipe and double/increase as per the ratio for better results
3. The proportions of everything should be increased in the proportions of the original recipe. Not specifically the chicken or the tomato. Hope that makes sense. Eg if you are doubling the chicken, you should double the tomatoes too and the spices
Hajra
Hi Fatima,
Have you tried this recipe with boneless chicken breast chunks? It's usually the part of the chicken that my family likes to eat the most and therefore buys the most so I was wondering if the Karahi would still come out nice.
Fatima
I haven't but others have with success! 🙂
Mandeep
Dear Fatima
Will the real Karahi stand up. It indeed did! Thank you for your recipe which delivered an authentic and delicious Pakistani Karahi chicken. The family could not believe that dad was capable of cooking and putting an excellent dish on the table. I did use some ghee which really enhanced the taste but will try with oil next time in the interest of cholesterol minimisation.
Rgds.
Fatima
Well done, Dad! Ghee sounds fabulous, I am a huge fan of ghee! Thanks for your comment
Mike
The hunt for a karahi with the taste I want is basically over, great recipe.
I have one small issue and I'm not sure where I've gone wrong (followed recipe exact) - I find the consistency to be a little bit too 'claggy', and the mouth feel a bit dense. It's definitely the oil, which was vegetable oil.
I regularly eat at a restaurant in the UK called Lahori Karahi who do karahi's by the kilogram, and their curries are very oily, but the oil tastes thin and and has a runny consistency, which makes it a lot more palatable.
Where do you think I might have gone wrong? Are all vegetable oils made equal? Not sure if a different brand would help. I hear coconut oil being suggested, could be an option.
I know the oil is the reason this turned out so well - so I'd be hesitant to reduce it.
The flavour is exceptional and visually it's perfect.
Thanks
Fatima Cooks
Hi Mike! I definitely find vegetable oil isn't palatable, and I prefer to use sunflower oil or ghee when I cook. Coconut oil doesn't really go well with the flavours in Pakistani cooking (in my opinion/experience). I hope you find the right one and can enjoy this in all its glory!
Sameera Iqbal
I’m 41 years old and for the first time ever, my father likes something I made enough to ask me to make it again!! Yes hats a great testimony to how delicious this was! I’ll be making it again tomorrow.. thank you fatima
Fatima
Thats amazing Sameera! Haha, well done!
Annum
Hi! I've just come across your website and your food looks gorgeous! I'd like to give this a try but my family don't like chicken on the bone. Would chunks of chicken thigh work? X
Fatima
Hi Annum! Yes, boneless chicken of any kind would work - thigh is way juicer and better for this! x
Sarah
This recipe looks yummy! Can’t wait to try it!
Fatima
Thanks!
Maryam
Chicken karahi is my favorite Pakistani dish! This is such an informative post Fatima and I can’t wait to try the recipe!
Sufia Hussain
Absolutely delicious
Mahila
Who knew I could cook a curry without onions? This is a game changer!
sana
the taste is incredible such an easy and delicious dish
Saima A
Delicious 🤤