Pakistani Chicken Karahi – Spicy, Tomato-Based Curry

Pakistani Chicken Karahi is a hearty and flavorful curry that brings together succulent chicken pieces and a rich, spicy tomato-based sauce. This beloved dish, often served in a sizzling hot karahi (a traditional wok-like pan), is infused with bold spices and garnished with fresh herbs, making it a perfect meal for any occasion. Get ready to enjoy the authentic flavors of Pakistan in your own kitchen!

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Number of Servings: 4 servings
• Serving Size: 1 portion with naan, rice, or roti

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 35g
• Carbohydrates: 12g
• Fat: 20g
• Sodium: 800mg
• Cholesterol: 75mg

Dietary Preferences: Gluten-Free, Dairy-Free, High Protein

Ingredients List

• 1 kg (2.2 lbs) chicken, cut into pieces (bone-in or boneless)
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 large tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional for extra spice)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust for spice preference)
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons lemon juice
• 1/4 cup water (or as needed for consistency)

Detailed Method of Preparation

1. Prepare the Chicken: Heat 2 tablespoons of vegetable oil in a karahi or large pan over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. Remove the chicken from the pan and set it aside.
2. Cook the Onions: In the same pan, add the remaining tablespoon of oil. Add the chopped onions and sauté until they turn golden brown (about 5-6 minutes).
3. Add the Ginger-Garlic Paste and Spices: Add the ginger-garlic paste to the onions and cook for another 1-2 minutes until fragrant. Then, add the cumin seeds, coriander powder, cumin powder, red chili powder, and salt. Stir the spices into the onion mixture and cook for 2 minutes.
4. Add Tomatoes and Simmer: Add the chopped tomatoes and green chilies to the pan. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and form a thick, rich sauce. If the sauce becomes too dry, add a little water to reach your desired consistency.
5. Cook the Chicken in the Sauce: Return the browned chicken pieces to the pan and mix well with the tomato-based sauce. Cover and cook on low heat for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure the chicken is coated in the sauce.
6. Finish the Dish: Once the chicken is cooked, sprinkle garam masala over the curry and mix well. Add the lemon juice and stir to combine.
7. Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with naan, roti, or steamed rice for a complete meal.

Tips for Culinary Success

• Authentic Flavor: To enhance the authenticity of your Chicken Karahi, use fresh, high-quality spices. Whole cumin seeds and fresh ginger-garlic paste bring out the best flavors.
• Spice Level: Adjust the level of heat by controlling the amount of red chili powder and green chilies you use. If you prefer a milder dish, reduce the chili powder.
• Cooking in a Karahi: If you have a traditional karahi (wok), use it! It enhances the flavor and aroma of the curry, making it more authentic.
• Tomato Sauce Consistency: If you prefer a thicker sauce, cook the tomatoes longer to break them down, or add a little extra water if the sauce gets too dry.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken works perfectly in Chicken Karahi. Boneless chicken cooks faster, but the flavor will be just as delicious.

Q: Can I make Chicken Karahi without green chilies?
A: If you prefer a milder curry, you can omit the green chilies. However, the green chilies add a distinct flavor and aroma, so they are highly recommended for an authentic taste.

Q: How can I store leftover Chicken Karahi?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen after a day or two, making it even more delicious when reheated.

Q: Can I freeze Chicken Karahi?
A: Yes! You can freeze Chicken Karahi for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.

Now that you’ve mastered the recipe for Pakistani Chicken Karahi, you can enjoy this mouthwatering, spicy curry whenever you crave authentic Pakistani flavors. With a rich tomato sauce and a perfect blend of spices, it’s a dish that’s sure to impress your family and friends. Serve it with some naan or rice, and enjoy the taste of Pakistan in every bite.