Pakistani Chicken Karahi
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 2 tbsp ghee
- 2 tbsp neutral oil or sub more ghee
- 1 small onion finely chopped
- 8 garlic cloves crushed
- 3/4 inch ginger crushed
- 1-2 Serrano or Thai green chili peppers whole
- 2.2 lbs skinless, bone-in chicken
- 8 small (around 600 grams) tomatoes (I use Roma or vine tomatoes) diced
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder or to taste
- 2 tsp kosher salt divided
- ¼ cup plain whole-milk yogurt whisked
- 1 tsp black peppercorns freshly ground, or more to taste
- 1/2 tsp garam masala
- 2-3 green chili peppers slit in half
- 1-2 tbsp fresh ginger julienned
- 1 tbsp fresh cilantro chopped
Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
Raise the heat to high and continue to sauté for 10 minutes to finish cooking the chicken and reduce excess liquid. You will notice the chicken taking on a glossy
appearance as the ghee/oil starts to separate.
Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.