📝 About This Recipe
A crown jewel of Pakistani street food, this Chicken Karahi is a high-heat masterpiece known for its thick, tomato-based gravy and lack of onions. Cooked traditionally in a wok-like 'karahi,' the dish features succulent bone-in chicken seared to perfection and infused with the sharp heat of fresh green chilies and ginger. It is a vibrant, smoky, and deeply aromatic curry that captures the soul of South Asian roadside dining.
🥗 Ingredients
The Meat & Base
- 1 kg Chicken (cut into 12-16 small pieces, bone-in for maximum flavor)
- 3/4 cup Cooking Oil (traditionally generous to fry the chicken properly)
- 500 grams Tomatoes (ripe, red, and halved)
Aromatics & Spices
- 1 tablespoon Ginger Paste (freshly ground)
- 1 tablespoon Garlic Paste (freshly ground)
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Red Chili Flakes (adjust for spice preference)
- 1 teaspoon Black Pepper (freshly and coarsely cracked)
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Roasted Coriander Powder (coarsely crushed)
- 1/4 teaspoon Turmeric Powder
The Finish & Garnish
- 4-6 pieces Green Chilies (sliced lengthwise (julienned))
- 2 inch piece Ginger (cut into thin julienne strips)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 teaspoon Garam Masala (for the final aromatic touch)
- 2 tablespoons Yogurt (whisked, optional for extra richness)
👨🍳 Instructions
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1
Heat the oil in a heavy-bottomed karahi or a deep wok over medium-high flame. Once the oil is shimmering, add the chicken pieces and salt.
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2
Fry the chicken for 5-7 minutes, stirring occasionally, until the meat loses its pinkness and develops a light golden-brown crust. This 'sealing' process is vital for flavor.
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3
Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw smell disappears and the aromatics turn golden.
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4
Place the halved tomatoes skin-side up directly on top of the chicken. Do not add water. Cover the pan with a tight lid and reduce heat to medium-low.
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5
Steam for 8-10 minutes until the tomatoes are soft. Using tongs, carefully peel off and discard the loosened tomato skins.
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6
Increase the heat to medium-high. Use your spatula to mash the softened tomatoes into the chicken, creating a thick base.
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7
Add the red chili flakes, turmeric, roasted cumin, and crushed coriander. Stir vigorously ('bhunai' technique) to integrate the spices.
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8
Continue cooking and stirring until the water from the tomatoes evaporates and the oil begins to separate from the masala (the 'rogon' appears).
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9
If using yogurt, whisk it well and add it now. Stir constantly on high heat for 2 minutes until fully incorporated and the oil separates again.
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10
Add the coarsely cracked black pepper and half of the green chilies. Stir for 1 minute. Do not add black pepper earlier, or the dish will turn dark gray.
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11
Lower the heat and sprinkle garam masala, the remaining green chilies, julienned ginger, and fresh cilantro over the top.
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12
Cover and let it simmer on the lowest heat (dum) for 2 minutes to let the aromas meld before serving.
💡 Chef's Tips
For an authentic taste, never use onions; the gravy should come entirely from tomatoes and the chicken's juices. Always use bone-in chicken as the marrow adds a depth of flavor that boneless meat simply cannot replicate. Freshly roasting and crushing your cumin and coriander seeds right before cooking will elevate the dish from good to restaurant-quality. If the dish looks too oily at the end, you can spoon out the excess, but remember that the oil is essential for the high-heat frying process. Use a cast iron or carbon steel wok (karahi) if possible to achieve the signature smoky 'char' found in roadside eateries.
🍽️ Serving Suggestions
Serve piping hot directly in the karahi for a rustic, communal dining experience. Pair with fresh, buttery Garlic Naan or Tandoori Roti to scoop up the thick masala. A side of 'Kachumbar' salad (diced cucumbers, onions, and tomatoes with lemon) provides a refreshing crunch. Serve with a cooling mint and yogurt raita to balance the heat of the green chilies. A glass of sweet or salty Lassi is the traditional beverage of choice to accompany this spicy meal.