Chicken Karahi - Pakistani Style

Ready in

45 mins

Cuisine

Pakistani · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~550 kcal

Spicy Level

Recipe by Dastharana on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Heat Oil

    Heat 1/4 cup of oil in a pan over medium-high heat.

  2. Saute Garlic and Chillies

    Add 6 crushed garlic cloves and 3 whole green chilies to the hot oil. for a while until the garlic turns lightly golden.

  3. Add and Saute Chicken

    Add 1 kg of chicken pieces to the pan. the chicken until its color changes from pink to white/light brown.

  4. Cook Chicken with Water

    Once the chicken changes color, add 1/2 cup of water. Cover the pan with a lid and cook on high flame for to tenderize the chicken.

  5. Add Spices

    Remove the lid. Add 1 teaspoon of black pepper and 1 teaspoon of chili flakes to the chicken.

  6. Add Blended Tomatoes and Cook

    Pour in 3 medium blended tomatoes. Stir everything well to combine. Continue to cook, stirring occasionally, until the tomatoes are fully mixed into the chicken and the chicken is tender.

  7. Add Sliced Green Chillies

    Add 2 sliced green chilies to the karahi and stir them in.

  8. Final Cook

    Cover the pan with a lid again and cook for 5 more minutes. This step allows the oil to separate from the gravy, indicating the dish is well cooked.

  9. Incorporate Butter

    Remove the lid. Add 20 grams of butter to the karahi and stir until it completely melts and is incorporated into the sauce, adding richness.

  10. Garnish and Serve

    Garnish the Chicken Karahi with sliced ginger and chopped coriander leaves before serving hot.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Adjust the amount of green

    Adjust the amount of green chilies and chili flakes to your preferred spice level.

  • For a richer tasteIngredient swap

    You can use ghee instead of oil for sautéing.

  • Add a pinch of garamCustomise

    Add a pinch of garam masala at the end for an extra aromatic touch.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipEnsure the Garlic Is Lightly Golden

    Not burnt, for the best flavor.

  • TipCook the Chicken Until It

    Cook the chicken until it changes color before adding water to seal in juices.

  • Cooking tipAllow the Oil to Separate

    Allow the oil to separate from the gravy at the end to ensure the spices are well cooked and the curry has a good texture.

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