Chicken Karahi – A Bold, Comforting Pakistani Classic

^{Published on February 20th, 2026}

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Intermediate

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If you love rich, deeply spiced curries that feel both rustic and vibrant, Chicken Karahi deserves a place on your table. This traditional Pakistani dish is known for its fresh tomatoes, green chillies, warming spices and fragrant coriander – all cooked down into a glossy, intensely flavourful sauce that clings beautifully to tender chicken.

Unlike many slow-cooked curries, Chicken Karahi is relatively quick to prepare. It relies on fresh ingredients and assertive seasoning rather than long simmering. The result? A punchy, aromatic dish that tastes like it has been cooking all day.

Why Chicken Karahi Stands Out

The name "karahi" refers to the deep, wok-like pan traditionally used to cook this dish. The wide surface allows the sauce to reduce properly, concentrating the flavours of tomatoes, garlic and ginger while keeping the chicken juicy.

What makes this version special is its balance. The tomatoes break down into a thick base, the green chillies add warmth rather than overwhelming heat, and garam masala brings depth and fragrance. Finished with fresh coriander, it’s bright, bold and incredibly satisfying.

Ingredients (serves 4)

2 tbsp vegetable oil
1 large onion, finely sliced
4 garlic cloves, crushed
2.5cm piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
½ tsp turmeric
1kg chicken thighs, skinless and boneless, cut into chunks
400g chopped tomatoes (tinned)
2 fresh green chillies, sliced
1 tsp garam masala
Small handful fresh coriander, chopped
Salt, to taste

Instructions:

Heat the vegetable oil in a large karahi or deep frying pan over a medium heat. Add the sliced onion and cook gently for around 8–10 minutes until soft and lightly golden.
Stir in the crushed garlic and grated ginger. Cook for another minute until fragrant.
Add the ground cumin, ground coriander, chilli powder and turmeric. Stir well and cook for 30 seconds to release the aromas of the spices.
Add the chicken pieces to the pan. Increase the heat slightly and cook for 5–7 minutes, stirring regularly, until the chicken is sealed and lightly coloured on all sides.
Pour in the chopped tomatoes and add the sliced green chillies. Season with salt. Stir well, bring to a gentle simmer and cook uncovered for about 20–25 minutes. The sauce should reduce and thicken, coating the chicken beautifully.
Stir in the garam masala and cook for a further 2–3 minutes.
Finish with freshly chopped coriander just before serving.

Serving Suggestions

Serve your Chicken Karahi hot with fluffy basmati rice or warm naan bread. A spoonful of cooling natural yoghurt on the side works beautifully to balance the heat, and a simple cucumber salad adds freshness.

This is the kind of dish that fills the kitchen with the smell of toasted spices and makes everyone hover near the stove. It’s comforting, bold and unapologetically full of flavour – exactly what a great curry should be.