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chicken karahi recipe

Chicken Karahi Pakistani

Chicken Karahi pakistani is a tasty street style recipe that you can easily make. So if you are looking how to make chicken karahi recipe step by step...
5 from 2 votes
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Course: curry, Main Course
Cuisine: Bangladesh, Indian, Pakistani
Keyword: chicken karahi, chicken karahi pakistani, chicken karahi recipe, how to make chicken karahi, pakistani chicken karahi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 Persons
Author: Hinz

Equipment

  • Wok

Ingredients

  • Chicken – 800 gms
  • Oil – 1 Tbsp
  • Ghee – 2 Tsp
  • Garam Masala
  • Ginger Garlic Paste – 2 Tsp
  • Red Chili Powder – 1 Tsp
  • Salt – 1.5 Tsp
  • Garam Masala Powder – 1 Tsp
  • Tomato Cubes – 1 Cup
  • Yogurt – 1 Tbsp
  • Green Chilies – 4
  • Julianne Ginger & Fresh Coriander For Garnishing

Instructions

  • Heat up the pan at medium temperature.
  • Pour oil in pan.
  • Add whole garam masala and let it pop for few seconds on medium heat.
  • Now add ginger garlic paste and saute until it start to change the color.
  • Add chicken and cook on high heat until chicken slightly changes the color.
  • Pour little water.
  • Add tomato cubes and green chillies.
  • Cover and cook chicken on medium / low heat for 10 minutes.
  • After 5 minutes, remove the tomato skin as you can watch in video. Avoid this step if you already peeled the tomato skin.
  • Now mix the tomatoes in chicken using spoon to make smooth curry.
  • Cover again and cook for 10 minutes on medium to low heat.
  • After 20 minutes, check the chicken. If there is much water then evaporate it but don’t make it dry.
  • Now add salt, red chili powder and garam masala powder.
  • Also add yogurt and cook chicken on high heat for few minutes until it start to seperate the oil.
  • As the chicken starting to seperates oil, add 2 tsp ghee/butter and give it a good stir for few seconds.
  • Now garnish with julianne ginger and green coriander.

Video

Notes

  • Use thick metal wok
  • Try to use golden chicken pieces with bone
  • Always use fresh pulpy tomatoes
  • Don't over spice
  • If your karahi is watery then cook on high heat until oil floats on pan surface.