Chicken Karahi Recipe (Authentic Lahori Street Style)
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.
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Servings: 2 Persons
Calories: 478kcal
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.
Nutrition
Serving: 100g | Calories: 478kcal
