Pakistani Chicken Karahi

Incredibly flavorful and filling.

2-4 servings
30 minutes
Ethan Chlebowski

Ingredients

Meat

  • Chicken Thighs, boneless, skinless
    ~450 g~1 lb
  • Salt
    a sprinkle
  • Cooking oil, or ghee
    a spoonful

Sauce base

  • Garlic, crushed
    2 cloves
  • Fresh ginger, crushed
    a 1" piece
  • Tomatoes, canned or fresh
    3

Spices

  • Cumin, freshly ground
    1 parta spoonful
  • Garam Masala
    1 part
  • Kashmiri Chili Powder
    1 part
  • Ground coriander
    1/2 part
  • Turmeric powder, ground
    1/2 part
  • Black Pepper, freshly ground
    1/2 part
  • MSG, optional
    1/8 part

Flavor adjusters (optional)

  • Green chilies, rough chopped
    5 small
  • Butter
    15 ga knob
  • Salt
    to taste

Garnishes

  • Fresh ginger, juliened
    to taste
  • Cilantro, roughly chopped
    a handful

Method

Step 1: Prep the chicken & aromatics

Dice the chicken into 1" bite-sized cubes.

In a mortar & pestle, crush any whole spices and then set aside.

Then, crush together the ginger & garlic until they form a paste.

If using whole peeled canned tomatoes, grab three from the can and drain off any excess liquid. If using fresh tomatoes, peel or just use a box grater to puree most of the tomato flesh off from the skin.

Step 2: Sear the chicken

Set a wok or large pan over high heat and add the oil.

Once hot, add the chicken and a generous sprinkle of salt.

and stir occasionally until the chicken is lightly on the exterior, but not quite cooked all the way through.

Step 3: Add the sauce base aromatics

Add the garlic and ginger paste and for 30 seconds to and release their flavors.

Add the whole peeled tomatoes (or grated fresh tomatoes) and cook while stirring for 5-10 minutes until the tomatoes start to break down.

Crush the tomatoes with a spatula to develop the sauce.

Step 4: Add the spices

Stir all the spices into the sauce.

Let the sauce for another 5-10 minutes until it is fairly thick, stirring frequently.

Step 5: Adjust the final flavors

If using, toss in the chiles for extra heat, and the butter for a richer mouthfeel.

Let the sauce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat and TASTE.

Add salt or anything else that might be needed to balance the flavors.

Step 6: Garnish & serve

With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti (or any other flatbread), or eat as is.

Enjoy.

“I had Pakistani Chicken Karahi suggested to me during a livestream, and after testing and researching, it's one of my new favorite dishes.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1180
52g
61g
97g

Show macros split into…

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Recommended: 3 servings

FAQ

I can't find Kashmiri chili powder. What do I do?

Just substitute it with cayenne or any other ground chili powder.

What if I don't have a mortar & pestle?

Try using a coffee grinder, food processor or blender. If you don't have any of those, try a ziploc bag and a blunt object.