Chicken Karahi is a beloved curry from Pakistan and India, known for its rich tomato base and fragrant spices. Traditionally cooked in a "karahi" or "kadai," this dish brings together the bold flavors of ginger, garlic, and aromatic spices. The classic chicken version is a favorite, though you can easily swap in mutton, lamb, paneer, or vegetables for a different twist.
What You’ll Find On This Page
In Pakistan, Chicken Karahi focuses on fresh tomatoes, while in India, onions and bell peppers are often added for extra depth. This popular dish pairs wonderfully with white rice, basmati rice, naan, or roti.
To make it easier, I’ve also shared a simple way to cook Chicken Karahi in an Instant Pot. So, whether you prefer the stovetop or a quick Instant Pot method, you’ll enjoy a flavorful, authentic curry that’s perfect for any meal.
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Ingredients and Substitutions Overview
To make Pakistani Chicken Karahi, you’ll need a few ingredients that are easily found at Indian or Pakistani grocery stores. Here’s what you’ll need:
Spice powders
- Chili, Turmeric, and Coriander Powder: These add color and flavor. Chili powder brings a bit of heat, turmeric adds an earthy taste, and coriander adds a light citrusy flavor. For a brighter color and less heat, you can use Kashmiri chili powder.
- Cumin and Garam Masala Powder: Cumin gives a warm, smoky taste, and garam masala adds a deep, fragrant flavor to the dish.
Other Key ingredients
- Chicken: Bone-in pieces enhance the curry's flavor as the bones release more depth into the sauce, giving it a richer taste. However, if you prefer easier eating, boneless chicken works well too and cooks a bit faster. Both options bring great flavor, so choose based on your preference.
- Tomatoes: Fresh tomatoes are ideal as they bring natural sweetness and a slight acidity that balances the spices. If fresh tomatoes aren’t available, canned tomato puree can work, but you might miss some of that authentic taste.
- Ginger and Garlic: These two ingredients are essential to the dish’s aroma and depth of flavor. Chopped fresh ginger and garlic provide a stronger, richer taste than paste, so if possible, try to use fresh and chop it yourself.
- Oil: Canola oil is a good choice for its neutral flavor, allowing the spices to stand out. You can also use any other neutral oil, like vegetable or sunflower oil. If you’re considering oils with a stronger flavor, like olive or coconut oil, keep in mind that they might slightly alter the traditional taste of the dish.
- Coriander Leaves and Ginger: Garnish with fresh coriander and thinly sliced ginger for a nice finishing touch.
How to Make Chicken Karahi at Home?
Let’s make this Chicken Karahi recipe that everyone will love! The preparation is straightforward, with no complicated steps, making it an easy dish to make at home. To guide you through the cooking process, I’ve included photos and a video to make each step easy to follow. Let's get started!
Enjoy a Variety of Indian Curry Recipes:
- Chicken Curry
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Chettinad
- Pepper Chicken
- Chicken Ghee Roast
- Chicken Sukka
- Chicken Chinthamani
Chicken Karahi (Kadai Chicken)
Enjoy Chicken Karahi, a popular Pakistani and Indian dish with rich, aromatic flavors. Easily made in a skillet, pan, or Instant Pot, it’s perfect for lunch or dinner and loved in restaurants and home kitchens alike. Serve with warm jeera rice, naan, or roti for a complete satisfying meal.
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Ingredients
To Make Chicken Karahi
- 2 lb Chicken, bone-in, cut into medium size pieces
- ¼ cup Oil
- ¼ cup Ginger, chopped
- ¼ cup Garlic, chopped
- Salt, to taste
- 1 Onion, chopped
- 3 Tomato, chopped
- 6 Green Chili
- ½ Turmeric Powder
- 1½ tsp Chili Powder
- 1½ tsp Garam Masala
- 2 tsp Coriander Powder
- 1½ tsp Cumin Powder
To Garnish
- ¼ cup Coriander Leaves
- 2 tsp Ginger, cut into match stick size
Instructions
Making Chicken Karahi (Chicken Kadai)
- Start by heating oil in a pan over medium heat. Add the chicken pieces and sauté them until they turn white, indicating they’re partially cooked. This helps seal in the juices, keeping the chicken tender as it cooks further.
- Add the ginger, garlic, and a pinch of salt to the pan. Sauté until the mixture releases a fragrant aroma.
- Cover the pan with a lid and let the chicken cook for 5 to 7 minutes. Cooking with the lid on helps the chicken cook evenly and absorb the flavors of the ginger and garlic, resulting in tender, juicy chicken.
- Open the lid and add chopped onion, green chilies, and tomatoes to the pan. Mix everything well, allowing the vegetables to soften and combine with the chicken. Let the tomatoes fully soften and cook down before moving to the next steps. This will create a smooth, thick base for the gravy and allow the flavors to blend together well.
- Add the spice powders: chili, coriander, garam masala, cumin, and turmeric. Stir well to coat the chicken and vegetables evenly with the spices, allowing them to blend into the sauce and bring depth and warmth to the dish.
- Cover the pan again and let it cook for 10 to 12 minutes. This time allows the flavors to come together, and the chicken to absorb the spices more deeply, enhancing the taste and aroma.
- Remove the lid and let the mixture simmer for 5 to 7 minutes, or until the dish turns a deep red color. This indicates the spices have infused beautifully, and the sauce has thickened to a nice consistency.
- Finally, garnish with fresh coriander leaves and thin slices of ginger. This finishing touch adds a pop of color and a refreshing aroma. Your flavorful Chicken Karahi is now ready to serve!
Serving
- Enjoy this Chicken Karahi, or Kadai Chicken, with naan, roti, jeera rice, ghee rice, or even biryani. For more pairing ideas, check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some handy tips to help you make the best Chicken Karahi right in your own kitchen.
- Freshness of Ingredients: Use the freshest ingredients possible, especially tomatoes, herbs, and spices. Freshly ground spices can make a big difference in flavor.
- Choosing the Right Chicken: For an extra flavorful dish, use bone-in chicken pieces, as the bones release additional flavor into the gravy. However, boneless chicken works well too if you prefer an easier-to-eat option.
- Marinating the Chicken: For deeper, more infused flavors, marinate the chicken in a mixture of ginger-garlic paste and a pinch of salt for about 30 minutes before cooking. This helps to tenderize the meat, making it juicier, and infuses it with a subtle ginger-garlic flavor that complements the spices you’ll add later.
- Balancing Spices: Adjust the spice levels according to your preference, especially with the chili powder. If you’re serving a crowd with varying tastes, start with less chili powder, and add more if needed.
- Control the Heat with Green Chilies: If you’re sensitive to spice, you can reduce the heat by deseeding the green chilies before adding them. For a spicier kick, leave the seeds in or even add an extra chili. You can also start with less chili powder, and add more if needed.
- Deglazing the Pot: After the initial step of frying the chicken, you may notice flavorful bits sticking to the bottom of the pan or Instant Pot. Add a splash of water or broth to loosen them, scraping gently with a spatula. These bits are packed with flavor, and incorporating them into the gravy will enhance the overall taste of the curry.
- Consistency of Gravy: If you prefer a thicker, more concentrated gravy, allow the curry to simmer with the lid off for a few extra minutes at the end. For a thinner gravy, you can add a bit more water or broth while cooking. Adjust based on your preference and the type of dish you’re pairing it with.
- Add a Bit of Ghee at the End for Aroma: Stir in a teaspoon of ghee at the end of cooking for a rich, traditional flavor and a wonderful aroma. It gives the dish a restaurant-style finish.
- Garnish Options: In addition to the usual coriander and ginger, try adding a squeeze of fresh lemon juice just before serving to brighten up the flavors. Adjust the garnishes based on your taste preference for a personalized touch.
Nutrition Info
Serving: 1serving | Calories: 434kcal | Carbohydrates: 16g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 323mg | Potassium: 572mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1222IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
With its rich spices and deep flavors, Chicken Karahi pairs well with a variety of sides. Here are some options that truly complement this dish and enhance your meal.
- Breads: Naan, roti, or chapati are ideal for scooping up the thick gravy and balancing the flavors. Fresh, warm bread really pairs well with karahi.
- Rice Dishes: Basmati rice, jasmine rice, jeera rice, or ghee rice all pair wonderfully with the curry. Simple white rice also makes a great choice if you’re looking for a neutral side.
- Rasam and Poppadoms: You can enjoy Rasam and Poppadoms as a refreshing end to your meal. After finishing the curry and rice, try a bit of rice with Rasam and Poppadoms. The tangy, spiced Rasam not only complements the rice but also aids digestion, thanks to ingredients like cumin, black pepper, and tamarind.
- Raita: A cooling cucumber or mint raita is perfect for offsetting the heat of the spices and adding a creamy, refreshing element. It’s easy to make and a fantastic contrast to the warm spices in the dish.
- Salad: A simple Kachumber salad, made with diced cucumber, tomato, and onion, offers a fresh, crisp bite. It’s a great way to add a refreshing crunch to the meal.
- Vegetable Sides: Lightly sauteed vegetables like bell peppers, carrots, or green beans add both color and nutrition. They also offer a mild sweetness that complements the spicy, savory flavors of the karahi.
- Beverage: Mango lassi adds a sweet, creamy finish that balances the spices, while chai tea is a warm, soothing choice for cooler days. Mint tea is also refreshing and helps with digestion.
- Dessert: Finish with something light yet satisfying, like Gulab Jamun or Kheer. These traditional desserts offer a gentle sweetness without feeling too heavy.
Storage Suggestions
For the best flavor, serve this Pakistani restaurant-style Karahi fresh. If you have leftovers or want to prepare it ahead, store it in an airtight container in the refrigerator. It will keep its taste and quality for up to 2 days, so you can still enjoy a delicious meal later.
Chicken Karahi in an Instant Pot
Making Chicken Karahi in an Instant Pot is a quick and easy way to enjoy the deep, authentic flavors of this dish. If you prefer using an Instant Pot for convenience, here’s a step-by-step guide to help you prepare it:
- Start the Pot: Set your Instant Pot to sauté mode and heat the oil. Let it warm up for a minute or two, which helps the chicken and spices release their flavors better.
- Cook the Chicken: Add the chicken pieces and stir-fry for 2-3 minutes until they’re lightly golden. Then add the chopped ginger, garlic, and a pinch of salt. Cover the pot with a lid and let it cook for 2 more minutes to allow the ginger and garlic to infuse their flavors into the chicken. This step adds a great depth to the dish.
- Add Spices and Vegetables: Open the lid, then add the spice powders, chopped onion, and tomatoes. Stir well to combine, coating the chicken and letting the spices and tomatoes mix thoroughly. The tomatoes will break down, adding a nice base to the gravy.
- Pressure Cook: Seal the Instant Pot, set it to high pressure, and cook for 5 minutes. This pressure cooking step tenderizes the chicken and helps the flavors meld together. After cooking, let the pressure release naturally for about 5 minutes. This helps avoid splattering and keeps the texture of the dish intact.
- Thicken the Gravy: Switch back to sauté mode and cook for another 5 minutes to thicken the gravy. Stir occasionally to prevent sticking and keep the consistency even.
- Garnish and Serve: Finally, top the dish with fresh coriander leaves and thin slices of ginger. These garnishes add a fresh, aromatic finish. Serve your flavorful Chicken Karahi with warm naan, jeera rice, or a side of cooling raita.
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