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True chicken karahi, named after the wok-like pan it's cooked in, is traditionally made with no yogurt and few onions - just chicken, tomatoes, ginger, and green chilies reduced down through bhunna, the technique of stir-frying on high heat until the oil visibly separates from the masala. Originating in Khyber Pakhtunkhwa, this dry, tomato-forward curry is a Dhaba and restaurant staple across Pakistan.
Prep Time
Per serving
380kcal
Calories
15 min
Cook Time
35 min
Servings
4 people
Difficulty
medium
32g
Protein
8g
Carbs
25g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Heat the oil and ghee together in a heavy-bottomed pan or wok over high heat.
Add the chicken pieces and fry for 6-8 minutes, stirring often, until they change color and turn light brown.
Add the ginger-garlic paste and cook for 2-3 minutes, until fragrant.
Add the sliced ginger, slit green chilies, and salt, stirring to combine.
Lay the halved tomatoes on top of the chicken, cover, and cook over medium-low heat for 10-12 minutes, until the tomatoes soften completely.
Uncover and mash the tomatoes into the chicken using the back of a spoon, then continue cooking uncovered on high heat, stirring frequently, until the oil visibly separates from the masala, about 8-10 minutes.
Stir in the red chili powder, coriander powder, and roasted cumin powder, cooking for 2-3 minutes.
Finish with the garam masala and most of the julienned ginger and chopped coriander leaves.
Garnish with the remaining ginger and coriander, and serve hot with naan or roti.
Cook on High Heat Throughout the Bhunna Stage: The final stir-frying stage, where the oil separates from the masala, needs genuinely high heat and frequent stirring - lowering the heat here just steams the mixture instead of developing that signature deep, roasted flavor. Don't Overcrowd the Pan: Karahi is traditionally cooked in smaller batches so moisture evaporates quickly - if doubling the recipe, use two pans rather than one large pot. Skip the Yogurt for Authenticity: Traditional karahi doesn't include yogurt or a heavy gravy - it's meant to be a drier, tomato-forward curry, distinct from dishes like chicken salan.
Traditionally, no - the original recipe from Khyber Pakhtunkhwa relies on tomatoes, chicken, and spices without onions, though many modern versions add a small amount for extra masala, which is a matter of personal preference.
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