Chicken Karahi is one of the most popular Pakistani and Indian dishes. It is the perfect comfort food for all occasions and pairs well when served with naan or rice. Its simplicity and versatility makes it a popular curry dish found served in restaurants and street venues alike.
My family was raised in Canada, but I can still remember the traditional and authentic taste of chicken karahi from my visits back home. We’re lucky to live in a country that’s so culturally rich, that we’re able to enjoy the different cuisines from around the world. Living in Ontario means we’re blessed with many options to try chicken karahi at restaurants – and it’s great, most of the time. However, sometimes you just want to be able to manage the spice/salt according to your own taste and make it just the way your family likes.
After various trials in my own kitchen – and take-out from local restaurants – I think I might just have perfected the right combination of all the ingredients to create the ultimate chicken karahi recipe! But hey, you try it and let me know, yeah? Also checkout my quick TikTok tutorial on making this recipe and give me a quick follow if you like it. 🙂 I’m new at this TikTok thing, but I’m learning so bear with me.
Let me know your thoughts, I can’t wait to hear how it turns out for you. Happy cooking!
Chicken Karahi Recipe
- 1/4 cup vegetable oil or ghee
- 1 small onion sliced
- 2 tbsp ginger garlic paste
- 2 lbs chicken pieces with bone
- 2 tbsp mint chutney
- 3 medium sized tomatoes chopped
- 1 tbsp Himalayan pink salt
- 1 tsp Kashmiri red chilli powder
- 1 tsp chilli pepper flakes
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 cup cilantro chopped
- 2 green chilies sliced
- Saute onions in oil/ghee on medium heat till golden brown.
- Add ginger garlic paste and fry till oil separates.
- Add chicken and fry till light golden on the outside.
- Add mint chutney and fry for 1 minute.
- Add tomatoes and let them soften then mix in all the spices and salt.
- Let the chicken fully cook by covering the pan with a lid and cooking on low heat about 8-10 minutes. The tomatoes will turn into a thick gravy, so uncover the pan and add a little water as needed to continue cooking the chicken.
- Once the chicken is cooked and most of the water has evaporated, finish it off by garnishing with cilantro and green chillies. Can be served with basmati rice or naan bread.