Chicken Karhai

Chicken Karahi is an absolute essential at any restaurant claiming to serve Pakistani cuisine. It also happens to be the very first expedition of MR’s culinary journey; he started off as a 16 yr old boy in an unknown land missing the food from his homeland, he could only get his hands on a spice mix and a recipe printed on the back of its packet. While he settled for it there, his journey never stopped, he eventually graduated to creating his own recipe. This is what he holds close to him; this is what got him started, and he’s very glad to share it with the world.


  1. Chicken – 500gms (cut in small pieces with bones)
  2. Tomatoes – 500gms
  3. Green Chillies – 2 (medium)
  4. Garlic – 2 Cloves
  5. Ginger – 2 tbsp fine julienne
  6. Fresh Coriander – handful
  7. Red Chilli flakes – 2 tsps
  8. Coriander powder – 2 ½ tsps
  9. Black Pepper crushed – 1 tsps
  10. Cumin powder – 1 tsps
  11. Garam Masala powder – 2/3 tsps
  12. Turmeric powder – ¼ tsps
  13. Salt – to taste
  14. Cooking Oil – 4-5 tbsps


The Prep

  • Chop tomatoes in 1 inch wide cubes.
  • Coarsely chop green chillies.
  • Finely chop the fresh coriander leaves.
  • Cut ginger in fine julienne.
  • Finely chop garlic.

The Cook

  • Place wok on high flame, heat 4-5 tbsp of cooking oil.
  • Add chopped garlic, stir-fry until light brown.
  • Add chicken, stir-fry until the meat starts turning white, put the lid on and let it cook for 3-4 minutes.
  • Add chopped tomatoes, stir and cook for about a minute.
  • Add red chilli flakes, coriander powder, crushed black pepper, black pepper powder, salt, cumin powder, garam masala powder, and turmeric powder; stir until all the spices are well mixed with chicken and tomatoes, add chopped green chillies.
  • Put the lid on and let it cook for 5-7 minutes, stir after every two minutes.
  • Remove the lid, cook until all the Tomatoes dissolve; stir after regular intervals.
  • Add chopped fresh coriander, and ginger julienne, stir to mix all, turn the flame off.

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