How To Make Chicken Karahi | Chicken Karahi Recipe | Chicken Karahi

How To Make Chicken Karahi- CHICKEN KARAHI RECIPE

This is about Pakistani Chicken Karahi Recipe. You will learn how to make restaurant style chicken karahi at home. And you will also learn tips step by step. You will learn how to make delicious real chicken karahi. You should know about somethings.

What is Chicken Karahi?

Karahi is named after the dish where it was initially cooked – a substantial, frequently cast-iron container that is like a wok, however rounder with a compliment base. 
How To Make Chicken Karahi , Chicken Karahi Recipe , Chicken Karahi -
Chicken Karahi Recipe
Customarily, meat would be stewed and sautéed in this karahi in an open fire.I've perused in numerous spots that karahi starts in the Khyber Pakhtunkhwa (some time ago Northwest Frontier) region of Pakistan, which bodes well given the food's overwhelming utilization of meat and dark pepper.Chicken karahi's distinctive highlights are its rich, tomatoes base and a fragrant completing of green bean stew peppers, cilantro, and bits of ginger.

Does Onion Use in Chicken Karahi?

Most would concur that customary Pakistani chicken karahi does exclude onions. In any case, I found that the mostly share favored it with the onions. 
After a few preliminaries, I chose to incorporate a little onion essentially in light of the fact that I can't get enough of karahi's 'masala' and onions help produce a greater amount of the great stuff. In any case, it is thoroughly up to you in the event that you need to include onions or not, so don't hesitate to preclude. So you can add onion for a delicious taste in your Karahi.

What Type of Tomatoes You Can Use in Karahi?

The tomatoes are the intergalactic adhesive in chicken karahi, so it's critical to utilize ready, delectable ones. I've attempted this formula with both Roma and vine tomatoes and the two of them function admirably. In any case, I favor Roma since vine tomatoes will regularly include a lot of dampness and some of the time you'll need to sauté it out. It’s my personal experience with Roma Tomatoes, so I prefer you for use Roma Tomatoes.

Using Boneless Chicken?

Customarily,Chicken Karahi is produced using a cut up entire chicken. One tip with respect to the chicken slices is to ensure your chicken pieces are little. That is – do whatever it takes not to utilize a huge chicken, or huge cuts. You may utilize boneless chicken too; however you'll cook the chicken for a shorter time and invest a more drawn out energy sautéing out the dampness.There are some important thing that I want to share with you Modify salt, flavors, and so forth as indicated by the measure of chicken you have. Likewise, in case you're just serving 2-3 individuals, you can use around 1 pound of chicken and divide the remainder of the fixings.

There are some more tips about Chicken Karahi I will tell you about Ingredients:

Your Meat:  could be sheep, lamb, hamburger, fish and so forth. For this we're utilizing chicken clearly. As far as what sort of chicken to get, any bone-in medium chicken will get the job done. In this formula, I've utilized a fairly little chicken which was just 550g in complete weight. In the event that your chicken gauges more, kindly make alterations for the amounts of tomatoes, flavors and oil.
New Garlic:  another significant part of the Karahi, anyway its flavor unquestionably takes a rearward sitting arrangement in contrast with its previously mentioned sibling, ginger. Utilize an overwhelming hand with this as well! We utilize a considerable amount of garlic in Karahi’s to help beef up the masala as well, since there aren't any onions in here.
New Ginger:  this is a very characterizing segment of any Karahi. We utilize ginger in both the curry sauce just as in the enhancement in its crude structure. Ginger is an exceptionally noticeable kind of a Karahi, so this is unquestionably not something to hold back on! Utilize an overwhelming hand with this!
New Green Chili + Coriander: adds another new flavor component to the Karahi playing into the common, fresh kinds of Karahi’s and furthermore includes a superb scent.
Flavors: The flavors in a Karahi are somewhat straightforward. This permits the characteristic kinds of the tomatoes, ginger, and garlic and so forth all to sparkle!

Now this is time to tell you that how to make chicken karahi. Don’t worry I will tell you with detailed instructions, pictures, exact quantities at end.

How to Make Chicken Karahi? 

We start by searing the chicken in a liberal measure of oil. We can't generally escape from the oil here,
We than include a LOT of minced ginger and garlic. Please none of that pre-made, bumped stuff. New ginger and garlic is KEY here. Recollect that I said Chicken Karahi’s have an immense accentuation on scent and characteristic flavors? These two fixings are a MAJOR part of that. We need to sear these only enough for the crude smell to leave – by no means should you permit this to consume on the grounds that it will spoil the kind of the Karahi.
We at that point feel free to include every one of our tomatoes and flavors. The tomatoes will discharge TONS of dampness and will separate into a delightfully jammy, thick sauce that will cover the chicken.

We permit this blend to cook on high, mixing varying to ensure it doesn't get at the base of the dish. We don't put the top on in light of the fact that we are concentrating the flavor. In the event that we put the cover on, we won't get that genuine Karahi look or flavor since we will contain the dampness in our container, not permitting the flavors to focus. The outcome will be a bubbled/steamed chicken that looks increasingly like a red chicken shorba and will probably break/chip. Not perfect for a Karahi!
At about the 15 brief imprints, the sauce will have thickened pleasantly, the oil will isolate around the edges, the chicken will be cooked and things will be looking nearly done. Now, you can include the cleaved coriander and chili’s, turn the warmth to low and permit everything to stew together again without the cover. It can stew for 5 minutes now.
Everything prepared! Presently you can embellish with your cuts of ginger and fill in however you see fit.


  • 1/2 cup oil or ghee
  • 550g chicken, bone in and cut into curry pieces
  • 600g tomatoes, superblysliced
  • 2 tbsp ginger, crushed
  • 1.5 tsp crushed black pepper
  • 1tsp kalonji
  • 0.5 bunch coriander, sliced
  • 1 bulb garlic, crushed
  • 2 tsp salt, or to flavor
  • 0.5 tsp coriander powder
  • 2 tsp paprika/kashmiri red chilli
  • 1 tsp chilli flakes
  • 0.5 tsp cumin powder
  • 2 green chillis, slit in half lengthwise
  • 1/4 cup ginger cut into matchstick quantities


  1. Warmth up your oil in a karahi dish, wok, cast iron skillet or any container reasonable for sautéing, saving the fire on high for the whole span
  2. Include the chicken in. Fry this, blending continually until the chicken starts to take on a brilliant shading in certain spots.
  3. Include the crushed ginger and garlic. Give this a fry close by the chicken, again blending continually and guaranteeing nothing consumes. Keep on singing this until the crude smell of the ginger and garlic starts to blur.
  4. Include all the cleaved tomatoes and flavors. Mix in and permit this all to cook on high, blending to guarantee nothing gets at the base of the skillet
  5. Keep on cooking this blend for around 20 minutes. The oil will isolate, the tomatoes will thicken and start to cover the chicken, and you will see openings start to rise in the sauce. The chicken ought to be cooked through now
  6. Include the coriander and green chillis, mix in, turn the warmth down to a low fire and permit everything to stew together for 5 minutes without putting the top on

So, now your delicious chicken karahi is ready serve with extra garlic on karahi and keep enjoy ;)

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