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Chicken Karahi

A fast, high-heat Pakistani chicken curry built on tomatoes, ginger and green chilies, with no onion.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg bone-in chicken, cut karahi style (small pieces, about 12 to 14)
  • 1/2 cup neutral oil or ghee
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 600 g ripe tomatoes, roughly chopped (about 5 medium)
  • 1 1/2 tsp salt, or to taste
  • 1 tsp red chili flakes
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander seeds, coarsely crushed
  • 1 tsp black pepper, freshly crushed
  • 1/2 tsp cumin seeds, coarsely crushed
  • 4 green chilies, slit lengthwise
  • 2 tbsp thick plain yogurt, whisked (optional)
  • 2 tbsp ginger, cut into thin matchsticks
  • 1/4 cup fresh coriander leaves, chopped

Method
 

  1. Heat the oil in a karahi or a wide, heavy pan over high heat. Add the chicken in one layer and fry, turning often, for 6 to 8 minutes until it turns white and the edges just start to color.
  2. Add the garlic and ginger pastes and fry for 1 minute, until the raw smell is gone.
  3. Add the tomatoes and salt. Cover, lower the heat to medium and cook for 10 to 12 minutes, until the tomatoes collapse. Uncover and pull out any loose tomato skins.
  4. Raise the heat to high. Mash the tomatoes into the chicken and fry hard, stirring constantly, for 10 to 12 minutes. This step is called bhunai. It is done when the sauce turns thick and jammy and the oil separates and pools at the edge.
  5. Add the chili flakes, Kashmiri chili powder, crushed coriander seeds, cumin and black pepper. Stir for 1 minute.
  6. Add the green chilies and the yogurt, if using. Cook for 3 to 5 minutes more, until the chicken is tender and the oil shines on top.
  7. Turn off the heat. Top with ginger matchsticks and coriander. Serve straight from the karahi with hot naan or roti.

Notes

Use bone-in chicken for the best flavor. If you use boneless thighs, cut the first frying step to 4 minutes.
Keep the heat high during the bhunai step. Low heat gives a watery sauce.