Authentic Chicken Karahi

Name: Authentic Chicken Karahi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 whole chicken, cut into 24 pieces; 6-8 large tomatoes, roughly chopped; 4-5 green chilies; 1 piece ginger, cut into thin strips; 15 g coriander leaves, chopped; 2 tbsp ghee; 1 tbsp unsalted butter; 6-8 black peppercorns; 1 tsp salt; 2 limes, cut into wedges; rice, naan, or roti, for serving

Chicken karahi is a classic Pakistani and North Indian curry made with bone-in chicken, plenty of tomatoes, green chilies, and warming spices. This version keeps the ingredient list simple so the rich, bold flavor of the sauce can shine. Serve it with naan, roti, or rice for a satisfying family-style meal.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

whole chicken, cut into 24 pieces
1
large tomatoes, roughly chopped
6
green chilies
4
ginger, cut into thin strips
1 piece
coriander leaves, chopped
15 g
ghee
2 tbsp
unsalted butter
1 tbsp
black peppercorns
6
salt
1 tsp
limes, cut into wedges
2
rice, naan, or roti, for serving

Step-by-Step Instructions

Heat the ghee in a karahi or heavy-bottomed pan over medium heat. Add the chopped tomatoes and cook for 5 to 6 minutes, stirring occasionally, until softened and starting to break down. Stir in the green chilies, black peppercorns, and salt, and cook for 2 to 3 minutes until fragrant. Add the chicken pieces and toss well so they are evenly coated in the tomato mixture.

Cover the pan and cook for 15 to 20 minutes, stirring once or twice, until the chicken is mostly cooked through and has released its juices. Remove the lid and continue cooking for 20 to 25 minutes, stirring more often, until the sauce is thick, glossy, and most of the liquid has evaporated. Taste and adjust the seasoning if needed, then finish with the butter, ginger strips, and chopped coriander. Serve hot with lime wedges and naan, roti, or rice.

Chef's Tips

Use ripe tomatoes for the best flavor and natural sweetness. If you prefer a milder curry, reduce the number of green chilies or slit them instead of leaving them whole. Do not rush the uncovered cooking stage, as reducing the sauce properly gives chicken karahi its signature rich, clingy texture. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.