Chicken Karahi -The Best Restaurant-Style Chicken Karahi You Can Cook at Home

Chicken Karahi is a classic Pakistani dish known for its bold flavor, quick cooking time, and signature wok-style preparation. It’s usually made in a karahi, which is a deep, round pan similar to a wok.

The dish features tender chicken cooked with tomatoes, ginger, garlic, green chilies, and a mix of warm spices. Instead of a heavy gravy, it has a thick, clingy sauce that comes from reducing fresh tomatoes until they turn rich and glossy. The flavor leans toward spicy and tangy, with a strong aroma from fresh coriander and julienned ginger added at the end.

It’s usually eaten with naan or roti, and it’s one of those dishes that tastes best straight off the stove while it’s still sizzling.
400 chicken (cut into medium pieces)
4 medium tomatoes (chopped or sliced)
1 medium onion (optional, traditional karahi has none)
2 tbsp ginger garlic paste
4 to 6 green chilies
1/2 cup oil
1/2 Yogurt
2tbsp Karahi
1 tsp salt (adjust to taste)
1 tsp red chili powder(Kashmiri lal Mirch)
1 tsp crushed red chili (adjust to taste)
1 tsp black pepper (adjust to taste)
1/2 tsp turmeric
1 tsp coriander powder
Fresh coriander (chopped)
Fresh ginger (julienned)
1 tbsp lemon juice (optional)
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