This is a spicy food-restaurant style recipe of chicken Karahi. It’s the kind is served in Dhaba (street eateries) of Karachi in the event of a trip to Pakistan. Karahi is the most well-known among all curries in Pakistan and is very simple to prepare.



The most basic method of the making of karahi is stir-frying. You require a wide cooking surface that can allow the searing. Avoid overcrowding the pan or cooking Karahi in large quantities as the moisture will not evaporate quickly and you’ll lose the rich flavor of karahi. If you’re cooking for a large group think about cooking in two separate batches.


I first fried the chicken exactly as they do in Dhabas inside Karachi. What’s the reason? We all know that chicken cooks in a shorter time when compared to Mutton. Therefore, if you cook chicken with tomato puree , it will be cooked too long and the chicken’s flesh starts out of the bones. Also, sometimes tomatoes give off an uncooked taste when cooked over a high flame. Both situations can degrade the taste and flavor of Karahi. Thus, frying the chicken before adding tomato to it later can help in avoiding over-cooking of the chicken.


Utilizing tomato puree in place of tomatoes cut into slices is beneficial to achieve a uniform texture that is consistent with the skin. However, if you cook enough, sliced tomatoes will work too , and they dissolve fast. The process of cooking tomatoes for a long time is essential since tomatoes release lycopene during slow cooking. Therefore, if you don’t give the tomato time to cook, it will release lycopene. It will give a taste of raw.

Why do we add onions?

The authentic karahi isn’t made with onions. It is possible to skip them for those who prefer less gravy. I have added a small onion in order to there is enough masala that can be consumed with the naan. You can also add one additional tomato in order to avoid onion.


The components of those in the karahi recipe are essentially similar, and what makes every karahi different is the technique. The authentic chicken karahi recipe is prepared in ghee using the principal ingredients: meat, tomato chillies, ginger and chili. The use of stir-frying is the key ingredient making karahi.

A visual representation of the ingredients is always useful. However, I will not list all ingredients that are are clearly labeled and visible.

Chicken: A smaller, bone-in-chicken is ideal for karahi. A boneless chicken is also a possibility, however the fats that come from bones give more flavor to karahi.

Oil or Ghee I have made this recipe with oil to make it simpler and healthier. However, dhabas make use of Ghee and I’m glad to say that the clarified butter, aka ghee, tastes more delicious. If you don’t have Ghee you could try a mix of butter and oil. Finally, Dhaba karahi is loaded with fat, and I’m using just a little fat. It isn’t possible to reduce it any further or karahi will be watery and not as tasty.

Fresh tomatoes: Crisp delicious, flavorful, deep red, fully ripe, with a firm texture, they add plenty of flavor to the dish. I used fresh-made puree since we don’t enjoy the tomato’s skins when making karahi. Sliced tomatoes perform very well and are a lot easier to use.

Ginger Chicken Karahi refers to a heap of ginger and ginger is used in the curry. The richness of flavor comes from fresh ginger.

Freshly ground pepper is much more flavorful than the pepper that is bottled. Therefore, the effort worth it.

Green chilies: Similar to ginger the green chilies are also an essential ingredient in karahi. The aroma of chilies play a significant part to the general Karahi appearance and flavor. Choose thicker, less spicy chilies to garnish. In the curry, you will find smaller, more spicier chili paste.

Fenugreek dried, optional: This gives a Punjabi or Lahori accent to the karahi, but you could leave it out.

Kashmiri chilli powder or paprika ingredient is mostly used for the color. However, if your tomatoes are of a deep red hue it is not necessary to use the ingredient.


What exactly is Karahi Curry?

Karahi curry is any curry that is cooked in Karahi. The majority of the time, Karahi is a tomato-based curry that has a only a few spices, such as ginger green chilies, garlic, coriander, cumin and pepper. It is typically made from either chicken or lamb. White Karahi, a dairy product, is a different kind of.

Is Karahi Spicy?

Karahi is a mildly spiced curry, with levels of spice like masala tikka. Usually, green chilies will be added to karahi towards the end to provide a an a spicy flavor and a delicious aroma.

Do I have to make Chicken Karahi curry without Karahi vessel?

It is true that a Karahi vessels are vital to get that restaurant-like flavor to Karahi curry. If you don’t own an karahi or wok, search for large-based and large bottomed vessels, such as an oil pan that will aid in sear however I strongly recommend making this recipe using the traditional Karahi.

Can I freeze karahi?

Yes, absolutely. A majority of ingredients in karahi maintain their color and flavor after the freezing.

What can you serve with Karahi?

Tandoori naan, roti pita bread, roughni naan and chapati are all great with karahi. Fresh salads made with onions that have been sliced and rinsed makes an excellent combination.


I published this recipe several years ago, and as of today, when I am updating the recipe with fresh images, I’ve simplified the recipe by omitting the grind of the spices. The remainder of the recipe stays exactly the same.

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