Make this Pakistani Chicken Karahi recipe in just 30 minutes using this quick and easy recipe. You can use either fresh or canned tomato puree to make it. Add a few Indian spices for this tangy and buttery stir-fried karahi. This kind of Murgh karahi curry you get in Dhaba restaurants in Pakistan. This is a must-try when you visit Pakistan because its taste is unmatched by any other Chicken Karahi in the world.

Pakistani Chicken Karahi recipe

The basic technique for making chicken karahi is to cook the meat on high heat and make sure there’s enough oil separating from the chicken so you can easily remove it with a spoon. You need a large frying pan that allows you to cook sparingly, for fish. You should never crowd the pan and should not cook karahi in bulk. If you have lots of people coming over, cooking in batches is a better option than cooking for everyone at once. Having multiple meals ready at the same time saves both time and energy.


I cooked the chicken first in my kadai, just like how it’s done at the dhabas in Karachi. Why not? Chicken karahi is delicious. It’s made using a shorter cooking method, so the meat is tender and juicy. If you cook chicken in tomato puree, you end up with either overcooked chicken or chicken flesh falling off the bone.

Sometimes tomatoes might have a raw taste if your chicken karahi is cooked on a high flame. Both of these condiments will ruin the flavor of the Karahi. If you cook chicken breast first and add tomatoes later, it helps overcome the overcooking of chicken.


Different types of karahis are prepared with the same basic ingredients, but how they are prepared to make them unique. Chicken karahi is a spicy Indian dish. It’s made with a mix of chicken and vegetables cooked in ghee. Stir-frying in the end is a key factor in making karahi. 

Chicken: Bone-in chicken works best for karahi. But, you can use boneless chicken and it will still work fine. 

Ghee or oil: I used oil in this recipe to make it healthier and more palatable. But in the dhabas we use ghee, and that makes a big difference. If you don’t have ghee, consider using a mixture of oil and butter. It’s loaded with fat, but it’s the healthy kind, and I’m using it the bare minimum. I made this dish with only minimal amounts of oil. I used a small amount of ghee for flavor. 

Fresh tomatoes: Ripe, flavorful, deep red, fully ripe, and firm tomatoes are the key to this delicious chicken dish. My recipe called for freshly made puree because we don’t like the skins of tomatoes in a karahi. But sliced tomatoes also work very well and are easier too.

Ginger: Chicken karahi means a spicy chicken dish with ginger garnish. The depth of flavor comes from fresh ginger.

Black pepper: A freshly ground spice tastes far more potent than a powdered spice. To intensify your cooking experience, use freshly ground pepper rather than the bottled variety. So the extra effort of grinding is worth it. 

Green chilies: Just like ginger and green chilies, chilies are a must for a karahi. They give it its rich aroma and also contribute to its appearance. Look for bigger and more spicy chilies for garnish. Curry should be slightly more spiced and smaller in size.

Kashmiri chili powder or paprika: This is an ingredient that adds color and enhances flavor. Tomatoes with a rich red color are perfectly good even if they are a bit

Tomatoes Pureed or sliced: You can also replace the tomatoes with tomato paste for an even smoother consistency. If you’re cooking for a while, slice the tomatoes thinly and let them simmer. When making tomato sauce or soup, you need to cook tomatoes for a long time. If you don’t give the tomato enough time to cook. You’ll have a raw taste in

Why add onions?

A chicken karahi recipe without onions would make this dish even tastier. If you like less of the karahi sauce, you can skip onions. I added an onion so that I have enough to be enjoyed with naan. If you want to substitute 1 extra tomato for 1/2 onion, just add 1 extra tomato to your recipe 


In a wok cook chicken in oil or ghee for 2-3 minutes until it changes color. The color has changed, and fewer golden marks are visible on the chicken. Take the chicken out of the oil with a slotted spoon.

In the same pan, sauteed finely chopped onions for 3 minutes. Skip the onions — they add a lot of flavors but take away from the spice.

Put tomatoes in a saucepan and sauté them for about 5 minutes or until they start to soften. Cook until the oil separates and the color of the gravy darkens, keep stirring on medium-high heat. It’s a great way to cook, especially for making tomato sauce. 

Heat oil in a pan, and sauté the chicken. Add chopped ginger, garlic, and green chili. Stir well and add a tablespoon of butter, if required. Cook for a few minutes.

Garnish with ginger and chili. Pakistani Chicken Karahi is ready. Garnish and serve.


Tandoori naan, roti, naan, pita, and chapati are all great choices to serve with chicken karahi, but if you want to really wow your guests, a salad of mixed greens, sliced onions, and shredded carrots makes a very good match.

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