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Pakistani
Chicken Karahi
45 min total15 prep30 cook4 servings420 cal
ClassicFlexitarianLow-Carb
Chicken pieces sear in hot oil, then cook down with tomatoes, ginger, garlic, and green chilies until the sauce thickens and the oil separates to the edges — the classic sign of a proper karahi. Bold, garlicky, and just spicy enough, it's best served with naan to mop up the sauce.
Ingredients
meat
- 700 gchicken thighs
pantry
- 3 tbspoil
- 1 tspcumin
- 1 tspcoriander powder
- 1 tspred chili powder
- 1 tspsalt
produce
- 2 tbspginger
- 4 clovesgarlic
- 4tomatoes
- 4green chilies
- 2 tbspcilantro
Steps
- Cut the chicken thighs into bite-sized pieces and pat dry with paper towels.
- Finely chop the tomatoes, slit the green chilies lengthwise, and mince the ginger and garlic.
- Heat the oil in a karahi or heavy wok over medium-high heat until shimmering.
- Add the chicken and sear for 5-6 minutes, stirring occasionally, until lightly browned on most sides.
- Stir in the ginger and garlic and cook for 1-2 minutes, until the raw smell fades and it turns fragrant.
- Add the chopped tomatoes, cumin, coriander powder, red chili powder, and salt. Stir to combine.
- Cook uncovered over medium heat for 12-15 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon, until they break down completely and the oil begins to separate around the edges of the masala.
- Add the green chilies and continue cooking for 3-4 minutes, until the chicken is fully cooked through and the sauce is thick and glossy.
- If the sauce looks dry before the chicken is done, add water 2-3 tablespoons at a time, scraping up any browned bits from the bottom of the pan.
- Taste and adjust the salt and chili to your preference.
- Garnish with the chopped cilantro.
- Serve hot with naan or steamed rice.
Tips
- Let the tomatoes break down completely and cook until the oil visibly separates around the edges — this 'bhunna' stage is what gives karahi its deep flavor.
- Use a wide, heavy pan so the chicken sears rather than stews; a crowded pot steams the meat instead of browning it.
- Slit the green chilies rather than chopping them if you want a milder, more fragrant heat instead of a spicier bite.
- If the masala looks dry before the chicken is fully cooked, add water a splash at a time rather than all at once.
