The authentic Chicken Karahi recipe will bring the salivating flavor of tender chicken cooked with tomatoes and spices. Here’s a popular Lahori Karahi recipe from Pakistan that I got from a street chef while exploring the old Anarkali food street. The flavor of tomatoes cooked with Pakistani spices to make the chicken tender results in a tasty karahi that no Pakistani can overlook.
"Chicken Karahi," frequently known as Kadai chicken, is a widely adored street food chicken masala dish with a tomato foundation that is loved by many throughout Pakistan, India, and worldwide. If you are a genuine food enthusiast, then you undoubtedly have a taste for this Lahori karahi.
Looking for more Karahi recipes for your next meal? Check out my Restaurant style Chicken White Karahi, Peshawari Charsi Karahi and crowd puller Mutton/Lamb Karahi. All these recipes are available with video to follow step by step recipe. For more ideas, have a look at my Pakistani → collection.
Watch Recipe:
Jump to:
What is Chicken Karahi?
As the name implies, chicken karahi is a type of chicken curry that is specifically made in a Karahi (wok). The chicken is cooked and simmered with ginger, garlic, and tomatoes, along with salt and chili powder. Once the chicken is tender, it is fried in oil to create a delicious curry. It is garnished with julienned ginger and green coriander, which gives it a delightful taste.
Every region has its own recipe and flavor of karahi, influenced by the spices and herbs used. However, the common and essential ingredients are tomatoes and green chilies, which make the chicken both scrumptious and aromatic. In Pakistan, there are many places where you can enjoy famous karahi with different flavors.
Karachi's Burns Road karahi is famous worldwide, especially among those from old Karachi who cannot skip it. Lahore, known as the heart of Pakistan, is famous for its Lahori Karahi. No one can leave Lahore without trying their mutton karahi, especially from the food street. In the same way, Peshawari Charsi Karahi is another version from Khyber Pakhtunkhwa, also known as Namkeen karahi. So, if you are visiting Peshawar, don’t forget to have a taste.
Today, I am making Old Anarkali Lahori food street style chicken karahi, which is bound to be a hit due to its lovely aroma and the tangy, sour taste of cooked tomatoes with tender chicken on the bone. This recipe is perfect for family functions (dawat) and dinner.
Ingredients
- Chicken: Used 800g bone-in chicken for maximum flavor. Bone-in chicken releases natural broth, making the curry richer and more aromatic. Boneless chicken can also be used if preferred.
- Oil & Ghee: Cooked primarily with canola oil. You can also use ghee for richer taste. To reduce fat, I added 2 teaspoon ghee during the final high-heat step before serving.
- Garam Masala: Whole garam masala (cardamom, cloves, cinnamon, black pepper) adds warmth and depth to the curry.
- Ginger-Garlic Paste: Freshly blended ginger and garlic paste infuses aromatic flavor into the chicken.
- Spices: Red chili powder, salt, and garam masala powder provide the perfect balance of heat and flavor.
- Tomatoes: Fresh peeled tomatoes, cut into cubes, create a slightly tangy base for the karahi masala.
- Yogurt: Adds creaminess, tang, and mild sourness to the curry. I used fresh Pakistani yogurt for authentic flavor.
- Green Chilies: Thick jalapeno-style or standard green chilies provide the necessary spice and aroma for Lahori-style karahi.
- Garnish: Julienned ginger and fresh coriander brighten the dish and add a fresh finishing touch.
How to Make Chicken Karahi
1. Heat the Pan:
Warm a pan or karahi over medium heat and add oil.
2. Toast the Whole Spices:
Add whole garam masala (cardamom, cloves, cinnamon, black pepper) and sauté for a few seconds until fragrant.
3. Sauté Ginger-Garlic Paste:
Add fresh ginger-garlic paste and cook until it changes color and releases its aroma.
4. Cook the Chicken:
Add chicken pieces and cook on high heat until they slightly change color. Pour a little water to prevent sticking.
5. Add Tomatoes & Green Chilies:
Mix in tomato cubes and green chilies. Cover and cook on medium-low heat for 10 minutes.
Tip: If you haven’t peeled the tomatoes beforehand, you can remove the skin after 5 minutes.
6. Blend the Masala:
Use a spoon to mash the tomatoes into the chicken, creating a smooth curry base. Cover again and cook for another 10 minutes on medium-low heat.
7. Check & Adjust Water:
After 20 minutes, check the chicken. Evaporate excess water if needed, but avoid making it too dry.
8. Add Spices & Yogurt:
Mix in salt, red chili powder, and garam masala powder. Add yogurt and cook on high heat for a few minutes until the curry starts separating from the oil.
9. Finish with Ghee:
Add 2 teaspoon ghee or butter and stir briefly for a rich, aromatic finish.
10. Garnish & Serve:
Top with julienned ginger and fresh coriander. Serve hot with naan, roti, or kulcha for an authentic Lahori-style meal.
Pro Tips for the Best Lahori Karahi
Here are some secrets to making restaurant-style chicken karahi at home. These points will help you to make the best. All are tested and perfected in my kitchen.
- Cook with Bone-In Chicken: Adds natural broth and deeper flavor to the curry.
- Cook on Medium-High Heat: Helps chicken sear while keeping the gravy slightly thick and flavorful.
- Garlic and Ginger Paste is Vital: Always use fresh ginger, garlic, and onion paste for authentic aroma.
- Peel Tomatoes for Smooth Gravy: Removing tomato skin gives a silky texture to the curry.
- Adjust Spice Levels: Use thin green chilies for milder heat or thick jalapenos for spicier karahi.
- Add Ghee at the End: Enhances aroma and gives the final touch of richness.
- Avoid Overcooking: Keep some moisture in the curry; it shouldn’t be dry.
In Pakistan, every street food is packed with chicken karahi lovers. In Karachi from Do Darya to Burns road you will find an exclusive flavor of karahi. I am a super foodie so karahi is on my priority list along with biryani which makes a perfect combination of the dinner meal. Summer or winter, whatever the season you have, hot and spicy chicken karahi always makes a difference in taste buds.
Flavor Variations
- Boneless Version: Quick-cooking boneless chicken works well for weeknight dinners.
- Creamy Twist: Add a spoon of fresh cream at the end for a slightly creamy texture.
- Extra Spicy: Increase green chilies or add a pinch of red chili powder.
- Vegetable Lahori Karahi: Add capsicum, peas, or bell peppers for a colorful, nutritious version.
- Restaurant-Style Finish: Fry the cooked karahi briefly on high heat with extra ghee for a slightly crisp, golden finish.
Serving
- Breads: Serve with roghni naan, garlic naan, chapati, or kulcha to scoop up the rich gravy.
- Rice: Pairs perfectly with Zeera rice, basmati rice, or vegetable pulao.
- Raita & Yogurt: A side of coriander mint raita, veg raita or boondi raita balances the spices.
- Salad & Pickles: Fresh onions, tomatoes, cucumbers, and achar (pickle) enhance the meal.
- Beverages: Complement with mint lemonade, chilled lassi, soft drinks or Karak Tea or Kashmiri Pink Tea for a full Lahori street-food experience.
- Sweets: Phirni/Kheer, Gajrela or Gajar ka Halwa
FAQS
Lahori Chicken Karahi is a classic Pakistani curry cooked in a wok-style pan (karahi) with tomatoes, green chilies, aromatic spices, and bone-in chicken. It’s famous for its rich, spicy, and flavorful gravy.
Yes, boneless chicken works well and cooks faster. However, bone-in chicken provides extra flavor and richness to the curry.
It’s moderately spicy, but you can adjust the heat by changing the number or type of green chilies or adding a pinch of red chili powder.
Yes! Add a spoon of fresh cream at the end for a mild, creamy twist while keeping the authentic Lahori flavor.
Absolutely. The curry can be made a day ahead. Reheat gently on medium heat and add a little water or ghee to refresh the texture.
Preferably it's been cooked in an iron karahi (wok). But you can also try it in a deep frying pan or a big skillet. Try to avoid aluminum or steel pans as it's been cooked on high heat.
The best and most recommended chicken pieces for karahi are with bone. You can also make with boneless but the actual and authentic flavor comes up with bones. You can use the golden pieces of chicken like breast, thigh and leg to make karahi.
Special jalapeno-style thick green chilies are used for chicken karahi. Locally famous as moti hari mirch. I didn't find in my local grocery store so used regular green chili.
More Ideas To Serve
🥣 Love this Lahori Chicken Karahi recipe?
⭐ Rate this recipe below
💬 Drop your questions in the comments
📲 Follow along on Instagram for more recipes.
Chicken Karahi Recipe (Authentic Lahori Street Style)
Equipment
- Wok
Ingredients
- 800 g Chicken
- 1 tablespoon Oil
- 2 teaspoon Ghee
- 1 Black Cardamom (badi Illaichi)
- 4 Green Cardamom (hari illaichi)
- 5 Cloves (laung)
- 2 sticks Cinnamon (darchini)
- 15 Black pepper corns (kali mirch)
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chili Powder
- 1.5 teaspoon Salt
- 1 teaspoon Garam Masala Powder
- 1 cup Tomato Cubes
- 1 tablespoon Yogurt
- 4 Green Chilies
- Julianne Ginger & Fresh Coriander For Garnishing
Instructions
- Warm a pan or karahi over medium heat and add oil.
- Add whole garam masala (cardamom, cloves, cinnamon, black pepper) and sauté for a few seconds until fragrant.
- Add fresh ginger-garlic paste and cook until it changes color and releases its aroma.
- Add chicken pieces and cook on high heat until they slightly change color. Pour a little water to prevent sticking.
- Mix in tomato cubes and green chilies. Cover and cook on medium-low heat for 10 minutes.Tip: If you haven’t peeled the tomatoes beforehand, you can remove the skin after 5 minutes.
- Use a spoon to mash the tomatoes into the chicken, creating a smooth curry base. Cover again and cook for another 10 minutes on medium-low heat.
- After 20 minutes, check the chicken. Evaporate excess water if needed, but avoid making it too dry.
- Mix in salt, red chili powder, and garam masala powder. Add yogurt and cook on high heat for a few minutes until the curry starts separating from the oil.
- Add 2 teaspoon ghee or butter and stir briefly for a rich, aromatic finish.
- Top with julienned ginger and fresh coriander. Serve hot with naan, roti, or kulcha for an authentic Lahori-style meal.
Video
Notes
- Use Bone-In Chicken: Adds natural broth and deeper flavor to the curry.
- Cook on Medium-High Heat: Helps chicken sear while keeping the gravy slightly thick and flavorful.
- Fresh Paste is Key: Always use fresh ginger, garlic, and onion paste for authentic aroma.
- Peel Tomatoes for Smooth Gravy: Removing tomato skin gives a silky texture to the curry.
- Adjust Spice Levels: Use thin green chilies for milder heat or thick jalapenos for spicier karahi.
- Add Ghee at the End: Enhances aroma and gives the final touch of richness.
- Avoid Overcooking: Keep some moisture in the curry; it shouldn’t be dry.
Hinz
It's a simple and tasty 'chicken karahi' for foodies. Street style recipe that will help to add flavor on your table. Must try <3