Authentic Pakistani Chicken Karahi with Fresh Ginger
Chicken Karahi
A spicy, tomato-based stir-fry chicken curry. Bold, aromatic, and ready in 40 minutes.
Nutrition (per serving)
Chicken Karahi is the soul of Pakistani street food, named after the heavy, cast-iron wok it is cooked in. Unlike many curries that rely on heavy onions or cream, a true Karahi shines through its use of ripe, jammy tomatoes, ginger, and a specific balance of spices that creates a thick, clingy sauce that coats every piece of chicken.
The magic happens during the bhunnah process—a high-heat sautéing technique that concentrates the flavors until the oil separates from the masala. Served with hot, buttery naan or garlic roti, this dish brings the vibrant energy of a Lahore food street right to your kitchen table with its bold heat and citrusy finish from fresh ginger.
Ingredients
- Chicken (cut into small bone-in pieces):1.5 lb
- Ghee or vegetable oil:0.5 cup
- Roma tomatoes, chopped:4 pieces
- Ginger paste:1 tbsp
- Garlic paste:1 tbsp
- Green chilies, slit lengthwise:4 pieces
- Red chili flakes:1 tsp
- Turmeric powder:0.5 tsp
- Salt:1 tsp
- Freshly ground black pepper:1 tsp
- Plain yogurt, whisked:0.25 cup
- Garam masala:0.5 tsp
- Fresh ginger, julienned for garnish:2 tbsp
- Fresh cilantro, chopped:0.25 cup
Instructions
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Heat the ghee or oil in a large wok or deep skillet over medium-high heat.
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Add the chicken pieces and fry for 5-7 minutes until they turn golden brown and the moisture has mostly evaporated.
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Stir in the ginger and garlic pastes, and continue to sauté for 2 minutes until the raw smell disappears.
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Add the chopped tomatoes, red chili flakes, turmeric, and salt. Cover the pan and cook on medium heat for about 10 minutes until the tomatoes are soft and mushy.
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Remove the lid and use your spoon to mash the tomatoes into a smooth pulp. Increase the heat to high.
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Add the whisked yogurt and slit green chilies. Stir-fry constantly (this is the bhunnah stage) for 5 minutes until the sauce thickens and the oil starts to separate at the edges.
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Stir in the freshly ground black pepper and garam masala, then turn off the heat.
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Garnish with julienned ginger and cilantro. Serve immediately with hot naan.
Tips & Notes
- Using bone-in chicken provides a much deeper flavor and prevents the meat from drying out during high-heat cooking.
- The secret to a great Karahi is the 'bhunnah'—don't be afraid to stir-fry on high heat at the end until the oil clearly separates from the sauce.
- If you prefer a milder dish, remove the seeds from the green chilies before adding them.
