When it comes to combining the flavors of Pakistani and Indian cuisine in one recipe, chicken karahi is in a class of its own. A favorite in many homes around the world, this flavorful and aromatic dish offers a perfect balance of spices that turns every meal into a feast. With our detailed chicken karahi recipe, you will discover how easy it is to create this popular dish.
You will need
1/2 cup canola oil or Ghee
1.3 lbs chicken breast, cut into bite-sized pieces
1 whole garlic, finely chopped or grated on the coarse side of the grater
2 tbsp peeled and finely chopped ginger + 1/3 cup ginger cut into strips (like thin matchsticks)
1.3 lbs finely chopped fresh tomatoes
1 ½ tbsp honey
1 sliced fresh Serrano chili or jalapeño
2/3 cup chopped fresh coriander + chopped coriander to top with
1 red onion cut into larger pieces
1 – 2 red bell peppers cut into larger pieces
1 yellow or orange bell pepper, cut into larger pieces
1 green bell pepper, cut into larger pieces
Spice mix
1 ½ tsp salt
2 tsp paprika
1 ½ tsp freshly ground black pepper
1 tsp Kashmiri chili
1 tsp Pul biber
½ tsp ground cumin
½ tsp ground coriander
1 tsp kalonji seeds
How to make it
1. Measure and mix the spices in a bowl and set aside.
1 ½ tsp salt
2 tsp paprika
1 ½ tsp freshly ground black pepper
1 tsp Kashmiri chili
1 tsp Pul biber
½ tsp ground cumin
½ tsp ground coriander
1 tsp kalonji seeds
2. Prepare all ingredients by chopping and cutting according to instructions after each ingredient.
1.3 lbs chicken breast, cut into bite-sized pieces
1 whole garlic, finely chopped or grated on the coarse side of the grater
2 tbsp peeled and finely chopped ginger + 1/3 cup ginger cut into strips (like thin matchsticks)
1.3 lbs finely chopped fresh tomatoes
1 sliced fresh Serrano chili or jalapeño
2/3 cup chopped fresh coriander + chopped coriander to top with
1 red onion cut into larger pieces
1 – 2 red bell peppers cut into larger pieces
1 yellow or orange bell pepper, cut into larger pieces
1 green bell pepper, cut into larger pieces
3. Heat the oil and fry the chicken while stirring constantly until it is well fried.
1/2 cup canola oil or Ghee
1.3 lbs chicken breast, cut into bite-sized pieces
4. Pull the chicken aside and add finely chopped garlic and ginger. Fry while stirring for a few minutes.
1 whole garlic, finely chopped or grated on the coarse side of the grater
2 tbsp peeled and finely chopped ginger
5. Add the spice mix and fry while stirring for about a minute.
1 ½ tsp salt
2 tsp paprika
1 ½ tsp freshly ground black pepper
1 tsp Kashmiri chili
1 tsp Pul biber
½ tsp ground cumin
½ tsp ground coriander
1 tsp kalonji seeds
6. Add the finely chopped tomatoes and let it cook together on high medium heat for 20–30 minutes until the oil separates and the tomato sauce thickens and “sticks” to the chicken. Stir occasionally.
1.3 lbs finely chopped fresh tomatoes
7. Add honey, Serrano chili/jalapeño, and chopped coriander. Stir so that everything mixes.
1 ½ tbsp honey
1 sliced fresh Serrano chili or jalapeño
2/3 cup chopped fresh coriander
8. Lower the heat and after a couple of minutes, pull chicken and sauce aside. Add red onion and bell pepper. Mix and let simmer for 3 – 4 minutes.
1 red onion cut into larger pieces
1 – 2 red bell peppers cut into larger pieces
1 yellow or orange bell pepper, cut into larger pieces
1 green bell pepper, cut into larger pieces
9. Top with ginger strips and coriander.
1/3 cup ginger cut into strips (like thin matchsticks)
Chopped coriander to top with
Serve with basmati rice.
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