Chicken Karahi Recipe


Chicken Karahi is a popular Pakistani dish known for its rich and spicy flavors. Made with tender chicken pieces cooked in a tomato-based gravy infused with aromatic spices, it's a delightful treat for the taste buds. This dish is often enjoyed with naan or steamed rice and is a favorite choice for gatherings and special occasions. The succulent chicken, combined with the bold flavors of ginger, garlic, and green chilies, makes Chicken Karahi a beloved classic in Pakistani cuisine. Below is the recipe of Chicken Karahi in English and Urdu as well.

Ingredients (English):

1 kg chicken, cut into pieces

3 tomatoes, finely chopped

2 onions, thinly sliced

4-5 green chilies, sliced

1/4 cup oil or ghee

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves for garnish

Instructions (English):

  1. Heat oil or ghee in a karahi or deep frying pan over medium heat.
  2. Add sliced onions and fry until golden brown.
  3. Add ginger paste and garlic paste, and sauté for a minute until fragrant.
  4. Add chopped tomatoes and cook until they soften and oil separates.
  5. Add chicken pieces to the karahi and mix well.
  6. Cook chicken until it changes color and releases its juices.
  7. Now add cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt. Mix well.
  8. Cover and cook on low heat until the chicken is tender and cooked through, stirring occasionally.
  9. Once the chicken is cooked, increase the heat and cook uncovered until the gravy thickens.
  10. Add sliced green chilies and fresh coriander leaves. Cook for another minute.
  11. Remove from heat and serve hot with naan or rice.

Ingredients (Roman Urdu):

1 kg murgi, tukron mein kaat lein

3 tamatar, bareek kaat lein

2 pyaz, patle slices mein kaat lein

4-5 hari mirchein, kaat lein

1/4 cup tail ya ghee

1 tablespoon adrak ka paste

1 tablespoon lehsan ka paste

1 teaspoon zeera

1 teaspoon dhaniya ke beej

1 teaspoon lal mirch powder

1/2 teaspoon haldi powder

Namak hasb-e-zaiqa

Taza dhaniya pattiyan garnish ke liye

Instructions (Roman Urdu):

  1. Karahi ya gehri frying pan mein darmiyani anch par tail ya ghee garam karein.
  2. Kati hui pyaz shamil karein aur sone ki brown hone tak talen.
  3. Adrak ka paste aur lehsan ka paste shamil karein, aur khushbu anay tak ek minute tak bhoonen.
  4. Bareek kaati hui tamatar shamil karein aur unhe naram hone tak aur tail alag hone tak pakaen.
  5. Karahi mein murgi ke tukray shamil karein aur ache se milayen.
  6. Murgi ko tab tak pakaen jab tak uska rang badal jaye aur uske ras nikal jayein.
  7. Ab zeera, dhaniya ke beej, lal mirch powder, haldi powder, aur namak shamil karein. Achi tarah mix karein.
  8. Dhak kar dhimi anch par pakayen jab tak murgi naram aur paka hua ho jaye, kabhi kabhi chalate hue.
  9. Murgi pak jaye to anch ko barhayein aur bina dhakay ke pakayen jab tak salan garha na ho jaye.
  10. Hari mirchein aur taza dhaniya pattiyan shamil karein. Ek minute ke liye pakayen.
  11. Aanch se utar kar garam garam naan ya chawal ke saath serve karein.