Chicken Karahi, celebrated in Pakistan and India, is a flavorful curry known for its rich tomato base and aromatic spices. Originating from cooking in a traditional "Karahi" or "Kadai," this dish highlights the depth of ginger, garlic, and spices. Its classic chicken version is popular, though it's adaptable with other proteins like mutton, lamb, paneer, or vegetables.
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Each region adds its twist: Pakistan's recipe emphasizes a fresh tomato base, while the Indian version often includes onions and bell peppers. Globally popular, Chicken Karahi pairs well with white or basmati rice, naan, or roti.
To cater to your cooking preferences, I've also included easy-to-follow instructions for preparing Chicken Karahi in an Instant Pot.
Discover a Variety of Chicken Curries from Around the World:
Ingredients and Substitutions Overview
To make Pakistani Chicken Kadai, the ingredients required are commonly found in many kitchens. This makes the preparation straightforward and accessible. Let's see what you will need:
Spice powders:
- Chili, Turmeric, and Coriander Powder: These spices provide a vibrant red color and a rich flavor blend - chili offers warmth, turmeric adds earthiness, and coriander brings a citrus hint. For a brighter color and milder heat, opt for Kashmiri red chili powder.
- Cumin and Garam Masala Powder: Essential for their aroma and taste, cumin adds a nutty, smoky flavor, and Garam Masala imparts a warm, aromatic depth to the dish.
Other Key ingredients:
- Chicken: Bone-in pieces enhance the curry's flavor, but boneless chicken also works well for a similar taste.
- Tomatoes: Fresh tomatoes are ideal for authenticity, but canned tomato puree is a viable substitute. For the truest flavor, stick with fresh.
- Ginger and Garlic: Key to the dish, chopped ginger and garlic provide a richer aroma than paste, so some chopping is required.
- Onion: Not traditionally used, but adding onion enhances the flavor. It's optional; include it for a restaurant-style twist along with bell peppers.
- Oil: Canola oil is used here, but ghee or your preferred cooking oil are also suitable.
- Coriander Leaves and Ginger: Garnish with coriander and matchstick-sized ginger slices for an appetizing finish.
How to Make Chicken Karahi?
Dive into the world of flavorful aromas with our detailed Chicken Karahi recipe, complemented by helpful photos and videos. Let's get started!
Discover More Indian Curry Recipes:
- Chicken Curry
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- Chicken Korma
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Chettinad
- Pepper Chicken
- Chicken Ghee Roast
- Chicken Sukka
- Chicken Chinthamani
Chicken Karahi (Kadai Chicken)
Ingredients
- 2 lb Chicken, cut into medium size pieces
- 1 Onion, chopped
- 3 Tomato, chopped
- ¼ cup Ginger, chopped
- ¼ cup Garlic, chopped
- 1½ tsp Chili Powder
- 2 tsp Coriander Powder
- 1½ tsp Garam Masala
- 1½ tsp Cumin Powder
- Salt, as needed
- 6 Green Chili
- ¼ cup Oil
- 1 tsp Ginger, cut into match stick size
- ¼ cup Coriander Leaves
Instructions
To Prepare Chicken Karahi or Chicken Kadai
- Start by heating oil in a pan over medium heat. Add the chicken pieces and sauté until they turn white, indicating they're partially cooked.
- Add ginger, garlic, and salt to the pan. Continue to sauté until the mixture emits a fragrant aroma.
- Cover the pan with a lid and allow the chicken to cook for 5 to 7 minutes. This step ensures the chicken is cooked through.
- Next, open the lid and add onion, green chilies, and tomatoes. Mix well, allowing the vegetables to soften and blend with the chicken.
- Stir in the chili, coriander, garam masala, cumin, and turmeric powder, ensuring the chicken is evenly coated with the spices.
- Cover the pan again and cook the mixture for about 10 to 12 minutes. During this time, the flavors will meld together.
- Open the lid and simmer the chicken mixture for 5 to 7 minutes, or until it turns a dark red color, indicating the spices have infused beautifully.
- Finally, garnish the Chicken Karahi with coriander leaves and ginger slices. Your dish is now ready to be served, boasting rich colors and flavors.
To Serve
- Enjoy this Chicken Karahi or Kadai Chicken with naan, roti, jeera rice, ghee rice, or biryani. Explore more pairing options in the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
- Freshness of Ingredients: Use the freshest ingredients possible, especially tomatoes, herbs and spices. Freshly ground spices, in particular, can make a significant difference in flavor.
- Marinating Chicken: For an even deeper flavor, consider marinating the chicken in a mixture of ginger-garlic paste and a pinch of salt for about 30 minutes before cooking. This step can tenderize the chicken and infuse it with more flavor.
- Frying for Flavor: Fry the chicken in oil with ample ginger and garlic at the start to give a rich flavor and taste.
- Balancing Spices: Adjust the level of spices, especially chili, according to your taste preference. Remember, the amount can always be modified to suit different palates.
- Deglazing the Pot: After stir-frying the chicken, there might be bits stuck to the bottom of the Instant Pot. Deglazing with a little water or broth can lift these flavorful bits, enhancing the overall taste of the curry.
- Consistency of Gravy: If you prefer a thicker gravy, allow the curry to simmer with the lid off for a few extra minutes at the end. For a thinner gravy, add a bit more water or broth during the cooking process.
- Garnish Options: Apart from coriander and ginger, a squeeze of fresh lemon juice just before serving can add a bright, fresh flavor to the dish.
- Resting Time: After cooking, let the curry sit for a few minutes before serving. This resting period allows the flavors to meld together more cohesively.
Nutrition Info
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.
Dive into a culinary journey with our extensive collection of curry recipes, including chicken curries spanning from Thai and Japanese to Jamaican and traditional Indian curries. Explore and perfect dishes that introduce a world of diverse flavors right to your kitchen.
Serving Suggestions
To elevate your Chicken Karahi experience, here are the best pairings to complement its rich flavors:
- Breads: Naan, roti, or chapati are classic choices. They're perfect for scooping up the rich gravy.
- Rice Dishes: Basmati rice, jeera rice, ghee rice or even a simple white rice can complement the bold flavors of Chicken Karahi.
- Raita: A cooling cucumber or mint raita balances the spices of the curry and adds a refreshing element to the meal.
- Salad: A simple Kachumber salad (diced cucumber, tomato, onion with lemon juice) offers a crisp, fresh contrast.
- Vegetable Side Dish: Sauteed vegetables like bell peppers, carrots, or green beans add color and nutrition.
- Beverage: Mango lassi or a hot cup of chai tea can be soothing accompaniments.
- Dessert: For dessert, something light and sweet like Gulab Jamun or Kheer would be a delightful finish.
Storage Suggestions
Enjoy the rich flavors of this Pakistani restaurant-style Karahi best when served fresh. However, if you have leftovers or need to prepare ahead, it can be conveniently stored in the refrigerator. Simply place it in an airtight container, and it will retain its taste and quality for up to 2 days. This ensures your Karahi remains delicious even when enjoyed later.
Method 2: Chicken Karahi in an Instant Pot
Preparing Chicken Karahi or Kadai Chicken in an Instant Pot is simple and produces flavors as rich and authentic as when cooked in a traditional skillet or pan. Follow these steps for a delightful meal:
- Start the Pot: Set your Instant Pot to sauté mode and heat the oil.
- Cook the Chicken: Add chicken pieces and stir-fry for 2 to 3 minutes. Then, add ginger, garlic, and salt. Cover with a lid and cook for 2 more minutes, allowing the flavors to infuse into the chicken.
- Add Spices and Veggies: Open the lid and add all the spice powders, onion, and tomatoes. Stir well to combine.
- Pressure Cook: Seal the Instant Pot and pressure cook on high for 5 minutes. After cooking, let the pressure release naturally for 5 minutes before opening.
- Thicken the Gravy: Switch the Instant Pot back to sauté mode and cook for another 5 minutes until the gravy thickens.
- Garnish and Serve: Garnish with coriander leaves and ginger pieces. Enjoy your flavorful Kadai Chicken with naan, jeera rice, or raita.
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