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Authentic Chicken Karahi

Authentic Chicken Karahi

Sarah Mirza
Authentic Chicken Karahi is a tomato based curry but you don’t want to include a lot of tomatoes, just the right amount. The seasonings and spices do their chemistry in order to bring an authentic flavor to your table.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Indian, Pakistani

Ingredients
  

Karahi Masala

  • 2 tsp coriander seeds
  • 2 dried long red pepper break apart
  • 6 black peppercorns
  • 2 tsp cumin seeds

Karahi

  • 1 lbs chicken with bone
  • cup olive oil extra virgin
  • 5 tbsp ginger garlic paste
  • ½ onion finely chopped
  • 1 serrano peppers slit
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 2 black cardamom
  • 2 tomatoes chopped
  • 3 tbsp tomatoes paste
  • ½ tsp red chili powder
  • ½ bunch cilantro roughly chopped
  • 1 ½ tsp salt
  • 2 tsp coriander powder
  • a pinch garam masala
  • 1 tbsp fresh lemon juice
  • 1 chicken stock cube Maggie chicken flavored bouillon
  • cilantro finely chopped (for garnish)
  • fresh lemon juice (for garnish)
  • ginger (julienne) for garnish
  • ¼ cup water

Instructions
 

Masala Karahi

  • In a fry pan, on medium heat, dry roast dried red pepper, corinander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle or a coffee grinder. Set aside. 

Karahi

  • In a wok, on medium heat, add oil, and add in the slit seranno pepper, black cardamom, green cardamon pods, and cinnamon stick. Keep stirring as it sizzles for one minute.
  • Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
  • Add ginger garlic paste and mix it for 30 seconds.
  • Next add chicken and 3 tsp Karahi Masala (that you made earlier) and mix well for 2-4 minutes.
  • Once the chicken is no longer pink (That's like 25% cooked).
  • Add 2 finely chopped tomatoes, and mix well.
  • Cook it on medium heat for 7-10 minutes stirring occasionally until tomatoes are all infused. well with the chicken and the oil separates.
  • Now turn the stove on low for the next step.
  • Add 2 tbsp tomato paste, 1-1/2 tsp of karahi crushed masala (there shouldn't be any karahi masala left), red chili powder, salt, 1 tbsp lemon juice, garam masala powder, 1/2 bunch cilantro, water, chicken cube, 1/3 cup of water, and coriander powder. Mix everything well.
  • Now turn the stove on medium heat.
  • Let it cook for 20 minutes.
  • Now cover the wok and let it cook for 15 min on low.
  • Add 1 more tbsp tomato paste and mix well.
  • Cook it open it on low heat for 5 minutes. 
  • If it's getting too dry add 1/4 cup of water if necessary. (optional step)
  • Mix it well.
  • Garnish with ginger and cilantro. 
  • Squeeze fresh lemon on top. 
  • Serve it hot with naan.
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