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Restaurant-style chicken karahi
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5 from 3 votes

Restaurant style chicken karahi

Restaurant style chicken karahi is a very popular dish in Pakistani cuisine. Chicken is fried and then cooked with tomato gravy and spice.
Prep Time5 minutes
Cook Time40 minutes
45 minutes
Course: Main Course, side
Cuisine: Pakistani
Keyword: Resturant style chicken karahi
Servings: 8
Calories: 362kcal
Author: Saba Ahmad

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
US Customary - Metric

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

 
  1. These measurements are for 1 kg of chicken with bones.
  2. I used fresh tomatoes to make the gravy. You can also use tomato puree.
  3. Serve this chicken karahi with naan or white rice.
  4. 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.
  5. optional, but if you want to enhance the flavors even more than add 1 tbsp of store-bought chicken karahi masala

Nutrition

Calories: 362kcal | Carbohydrates: 5g | Protein: 13g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 86mg | Potassium: 364mg | Fiber: 2g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg