Chicken Karahi is a staple in any Pakistani household. I recently made this chicken karahi that outnumbered my previous recipes. I have decided to share this recipe with you so you can make and enjoy this restaurant-style chicken karahi at home.
Ingredients for Resturant style chicken Karahi
Chicken
I always use a whole chicken cut into 16-20 pieces for karahi with bone in for best results. I cut chicken myself, perks of living abroad. Boneless chicken can also be used but will not have the same flavors.
Onions or Tomatoes
Authentic chicken karahi doesn’t have any onions. I have not used any onions, but if you wish to make more masala, then, 1 small onion can be used.
Ginger and garlic paste
In addition to ginger and garlic paste, sliced ginger is a staple for karahi, it gives the chicken a unique flavor and freshness.
I like to dry roast my cumin and coriander seeds because dry roasting helps with the aroma and flavors. Add cumin and coriander seeds in a pan without any oil. Start roasting until the color changes a little bit, take them off the stove and roughly crush them to make a coarse powder.
Storing Left over Karahi
Chicken karahi can be stored in a refrigerator in an air-tight container for up to 3 days. It can also be kept in the freezer for a couple of weeks. Simply thaw it in the refrigerator and heat it in the microwave once it is ready to eat.
How to serve Resturant Style Chicken karahi
Chicken karahi tastes best with naan, paratha, roti, or white rice. Chicken karahi is a dish with a little bit of gravy, it will be perfect to serve with some naan or roti. Sprinkle some ginger, lime juice, and fresh cilantro for extra flavor.
Must Try Recipes
- Beef Karahi Recipe
- 30 minutes Black pepper Chicken
- Charsi Chicken Karahi
- Achari Chicken Karahi
- Lemon pepper Chicken Gravy
Restaurant style chicken karahi
Equipment
- 1 wok, karahi or pan
Ingredients
- 2.2 lbs Chicken cut into 16 pieces 1KG
- 3/4 cup oil
- 5 large tomatoes cut into halves
Spices
- 1 tsp Red chili
- 1 tsp salt or to taste
- 1/2 tsp Crushed chili
- 1/2 tsp Kashmiri chili powder or paprika
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1.5 tbsp Dry roasted cumin coriander powder
- 1 tbsp Shan karahi masala optional (use at the end)
Garnish
- 1 inch Ginger for garnish thinly sliced
- 1-2 Green chilies thinly sliced optional
Instructions
- Heat oil in a wok or a pan. Add chicken.
- Cook your chicken over high heat while stirring often until it changes color and turns light brown. Now add ginger and garlic paste and keep cooking for 3-4 more minutes.
- Now add all of the spices except for dry-roasted cumin-coriander powder and black pepper powder. Mix everything and cook for another 2 minutes.
- Cut the tomatoes in half and add them to the karahi. Cover and cook for 10 minutes over medium heat or until the tomatoes are soft.
- After 10 minutes, take the lid off and peel the skin off of tomatoes with the help of tongs. It will easily come off.
- Break down the tomatoes with the help of a wooden spoon to make the gravy. Cook on medium-high heat for another 10 minutes or until gravy is thick.
- Now add dry roasted cumin-coriander powder and karahi masala (if using any) and mix.
- Garnish with sliced ginger and green chilies.
Video
Notes
- These measurements are for 1 kg of chicken with bones.
- I used fresh tomatoes to make the gravy. You can also use tomato puree.
- Serve this chicken karahi with naan or white rice.
- To make dry-roasted cumin coriander powder. Add them into a pan and put the pan on the stove. Roast the seeds until they are fragrant and slightly change color, then cool them down and grind them.
- optional, but if you want to enhance the flavors even more than add 1 tbsp of store-bought chicken karahi masala
