Pakistani Spiced Chicken Karahi

Chicken Karahi—a tantalizing dish that embodies the vibrant flavors of Pakistani cuisine. Imagine succulent chicken pieces infused with a harmonious blend of aromatic spices, tomatoes, and green chilies, all cooked to perfection in a traditional wok-like karahi.


  • 1.5 lbs chicken, cut into pieces
  • 3 medium-sized tomatoes, finely chopped
  • 2 green chilies, sliced
  • 1 large onion, finely sliced
  • 1/4 cup cooking oil
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander for garnish


  1. Preheat the Karahi:
    1. Heat the cooking oil in a karahi or a deep skillet over medium heat. Add cumin seeds and let them splutter.
  2. Sauté Onions:
    1. Add finely sliced onions to the karahi and sauté until they turn golden brown.
  3. Add Ginger-Garlic Paste:
    1. Stir in ginger paste and garlic paste, cooking for a minute until the raw aroma fades.
  4. Incorporate Spices:
    1. Add red chili powder, turmeric powder, and salt. Mix well to coat the onions with the spices.
  5. Cook Chicken:
    1. Add chicken pieces to the karahi and cook until they are browned on all sides.
  6. Introduce Tomatoes and Chilies:
    1. Toss in chopped tomatoes and sliced green chilies. Cook until the tomatoes soften and release their juices.
  7. Simmer to Perfection:
    1. Reduce the heat, cover the karahi, and let the chicken simmer in the tomato-based gravy until it’s fully cooked and the oil separates.
  8. Sprinkle Garam Masala:
    1. Finish by sprinkling garam masala over the chicken karahi and garnishing with fresh coriander.
  9. Serve Hot

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