Chicken Karahi

Ingredients

• 907 g (2 lb)chicken breasts or thighs, cubed
• 30 ml (2 tbsp)cooking oil
• 60 ml (4 tbsp)garlic paste
• 60 ml (4 tbsp)ginger paste
• 7.5 ml (1 1/2 tsp)salt
• 15 ml (3 tsp)Kashmiri chilli powder
• 5 ml (1 tsp)ground black pepper
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)ground coriander
• 10 ml (2 tsp)nigella seeds (kalonji)
• 907 g (2 lb)Roma tomatoes, diced
• 1/2jalapeño pepper, cut into julienne strips
• 60 ml (1/4 cup)chopped fresh coriander

Instructions

1. 1

   Heat the oil

   Heat the oil in a pot, then add the cubed chicken.

2. 2

   Fry the chicken

   Fry the chicken for 3 minutes.

3. 3

   Add aromatics

   Add the ginger paste and garlic paste.

4. 4

   Cook the pastes

   Stir to combine and cook for 3 minutes.

5. 5

   Add the spices

   Add all the spices.

6. 6

   Cook the spices

   Mix everything together and cook for 2 minutes.

7. 7

   Add the tomatoes

   Add the diced tomatoes.

8. 8

   Simmer covered

   Mix well and bring to the boil. Lower the heat and simmer, covered, over medium-low heat for 20 minutes.

9. 9

   Prepare the garnish

   Cut the jalapeño into julienne strips and chop the coriander.

10. 10

    Check the gravy

    The tomato mixture should now have thickened into a gravy.

11. 11

    Add fresh ingredients

    Stir in the jalapeño and chopped coriander.

12. 12

    Finish simmering

    Simmer for another 5 minutes. For a drier or looser karahi, continue simmering until it reaches the consistency you prefer.

13. 13

    Serve the karahi

    The chicken karahi is ready to serve.

What is chicken karahi?

Chicken karahi is a Pakistani curry named for the deep, wok-like pan traditionally used to cook it. Chicken and spices simmer with tomatoes until they form a concentrated gravy.

This version builds its flavour from ginger, garlic, chilli and warm spices, then finishes with jalapeño and fresh coriander. The tomato base and final simmer make it practical to cook in an ordinary pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 43g protein, 17g carbs, 12g fat.

The chicken provides most of the protein, while the tomatoes contribute carbohydrates and some natural sugars. Oil carries much of the fat, and the added salt is the main source of sodium. Serve with a modest portion of rice or bread and add vegetables or salad to round out the plate.

Building the flavour

Ginger and garlic: cooking the pastes briefly with the chicken lets their sharp raw flavour mellow before the tomatoes go in.

Spices: adding them before the tomatoes gives them a short turn in the hot oil and helps distribute them throughout the dish. Kashmiri chilli powder supplies colour and chilli flavour, while black pepper, cumin, coriander and nigella seeds add depth.

Choosing the chicken

Breast: cubed breast cooks relatively quickly and gives a leaner result, so avoid extending the simmer once it is cooked through.

Thigh: thigh meat is more forgiving during simmering and tends to stay juicy. Use one type of chicken so the pieces cook at a similar pace.

Getting the gravy right

Tomatoes: diced Roma tomatoes soften into the sauce as they simmer. Keep the pot covered for the specified 20 minutes to cook the mixture down without losing too much moisture.

Consistency: after adding the jalapeño and coriander, simmer for 5 minutes, then continue if you prefer a thicker, drier curry. Stir and check the pot as it reduces so the bottom does not catch.

Timing and doneness

The method specifies 3 minutes for the first fry, 3 minutes after adding the pastes, 2 minutes with the spices and 20 minutes of covered simmering, followed by at least 5 minutes after the garnish goes in.

Check that the chicken is cooked through before serving; the pieces should no longer be raw in the centre. The total time listed for the recipe is 90 minutes, so allow extra time for preparation and cooking as needed.

Serving the karahi

Serve it hot with naan, roti or rice to make the most of the tomato gravy. A simple side of salad or cooked vegetables can add freshness alongside the rich sauce.

Keep the bread or rice separate until serving so it does not absorb the gravy if you are saving leftovers.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Stir after adding the pastes and spices to coat the chicken evenly.
• Keep the pot covered during the 20-minute simmer as directed.
• Add the chopped coriander near the end to retain its fresh flavour.
• Simmer longer after the final 5 minutes if you want a thicker gravy.
• Use a pot large enough to stir the chicken and tomatoes comfortably.

Variations

• Choose thighs: use cubed thigh meat for a juicier, more forgiving result.
• Adjust the heat: use less jalapeño for a milder finish or more for extra bite.
• Add a citrus finish: squeeze fresh lemon over the karahi just before serving.
• Serve with naan: use warm naan or roti to scoop up the tomato gravy.
• Serve with rice: pair the curry with plain rice for a simple meal.

Common mistakes to avoid

• Crowding the pot: use a roomy pot so the chicken can be stirred and coated evenly.
• Skipping the spice cook: give the spices their stated 2 minutes before adding the tomatoes.
• Lifting the lid repeatedly: keep the pot covered during the 20-minute simmer.
• Over-reducing the gravy: check the consistency after the final 5 minutes and stop simmering when it suits you.
• Adding coriander too early: stir it in with the jalapeño near the end of cooking.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan until hot throughout, adding a splash of water if the gravy has thickened too much.

Frequently asked questions