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Pakistani chicken karahi recipe with juicy chicken pieces rich tomato masala green chilies and naan served in a traditional black karahi

Authentic Pakistani Chicken Karahi

Authentic dhaba-style Pakistani Chicken Karahi made with chicken, fresh tomatoes, green chilies, and aromatic spices for rich smoky flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Dinner
Cuisine: pakistani
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces (about 1kg)
  • 4 medium tomatoes roughly chopped
  • 4 tbsp cooking oil or ghee
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin seeds
  • 1 tsp red chili flakes
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 4 to 5 green chilies slit lengthwise
  • Fresh ginger julienne for garnish
  • Fresh coriander leaves for garnish
  • Salt to taste

Equipment

  • 1 Karahi or Heavy Wok For authentic high heat cooking
  • 1 Sharp Knife For cutting chicken and vegetables
  • 1 Cutting Board For ingredient prep
  • 1 Wooden Spoon or Spatula For stirring masala while bhunna
  • 1 Mixing Bowl For holding chopped ingredients
  • 1 Serving Karahi Dish For traditional serving presentation

Method
 

  1. Heat oil or ghee in a karahi or heavy wok over high heat until hot and shimmering.
  2. Add chicken pieces in a single layer and fry for 4 to 5 minutes until lightly golden.
  3. Add ginger garlic paste and cook for 2 minutes until fragrant.
  4. Add chopped tomatoes, red chili flakes, coriander powder, turmeric, and salt. Mix well.
  5. Cook on high heat while stirring frequently and pressing tomatoes until they completely break down and oil separates around the edges.
  6. Add green chilies and cook for another 5 to 7 minutes until chicken becomes tender.
  7. Sprinkle garam masala and cook for 2 more minutes.
  8. Garnish generously with fresh coriander and ginger julienne.
  9. Serve hot with naan or roti.

Notes

Do not add water while cooking authentic karahi. The tomatoes create the masala naturally and high heat is essential for the smoky dhaba-style flavor.
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