Pakistani Chicken Karahi (Authentic Wok-Style Curry)

Chicken Karahi is one of the most beloved curry dish in Pakistani cuisine, known for its rich, thick tomato-ginger gravy, high heat cooking technique, with minimal use of water. This authentic Pakistani karahi recipe brings restaurant-style flavors right into your home. It is ideal for special dinners, family gatherings, or when you crave bold spice and aroma.

Ingredients

• 1 kg chicken (on the bone preferred, cut into pieces)
• 4–5 large ripe tomatoes, finely chopped
• 3 tbsp ginger paste
• 3 tbsp garlic paste
• 2–3 green chilies, slited
• 2 tsp ground cumin
• 1 tsp coriander powder
• 1 tsp Kashmiri red chili (for color)
• 3 tbsp cooking oil
• Salt to taste
• Fresh coriander, julienned ginger for garnish

Directions

First sear the chicken Heat oil in a karahi on medium-high flame. Add chicken pieces and little of salt. Sear until chicken changes its color to white and edges start to brown but not fully cooked.

Next add aromatics

Now add ginger paste and garlic paste to the chicken. Stir constantly for 30 seconds until raw smell is gone.

Then add tomatoes & spices

Add all the chopped tomatoes, cumin, coriander powder, red chili powder, and salt. Stir to coat with chicken. Now add little water 200 ml. and cover the pan so that chicken become soft and tender up to 90 percent.

Now reduce the gravy

As chicken is almost done in softness, now cook it on high heat, stirring often. The tomatoes will make as the dish gravy. Let the mixture reduce until oil separates at edges and the gravy thickens.

Finally garnish & serve

Lastly, turn off heat, stir in green chilies and fresh coriander. Toss julienned ginger over the top. Serve hot with naan, roti, or rice.

Tips for Perfect Karahi

• Use on-the-bone chicken for better flavor and moisture.
• Cook on high flame as high heat and constant stirring help caramelize the gravy and deepen flavor.

Serving Ideas

• Serve with naan or tandoori roti
• Pair with plain basmati rice or golden zeera rice
• Add side of mint chatney or fresh salad

Variations

• Bhuna-style Karahi: Cook longer on medium-high for deeper caramelization
• Boneless Karahi: Use chicken thighs or breast, reduce cooking time
• Dry Karahi: Quite minimal gravy, mostly seared chicken coated in masala
• Chinese-style Karahi: Add capsicum, onions, and stir fry quickly at the end

FAQs

Q1: Can I use boneless chicken?
Yes, but thighs are better for flavor. Reduce push time slightly to avoid dryness.

Q2: What if my gravy is watery?
Turn heat to high, stir often, and let it reduce until oil separates — that is a sign it’s done.

Q3: Can I reduce oil for a healthier version?
Yes, but the final curry may not have that glossy, rich finish.Q4: Is karahi the same as bhuna?
Karahi uses higher heat, shorter cooking, and more tomato-gravy focus, while bhuna is slower with deeper sear and mostly dry masala.

Conclusion

This authentic Pakistani karahi recipe captures the soul of Pakistani cuisine with strong flavors, thick tomato-ginger gravy, and high-heat cooking for chicken authentic looks. If you try this  karahi or play with variation styles, this dish carries heat, aroma, and comfort into your kitchen. Try it tonight and share the joy of rich, home-style curry.

Pakistani Chicken Karahi (Authentic Wok-Style Curry)

Course: LunchCuisine: PakistaniDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Ingredients

• 1 kg chicken (on the bone preferred, cut into pieces)

• 4–5 large ripe tomatoes, finely chopped

• 3 tbsp ginger paste

• 3 tbsp garlic paste

• 2–3 green chilies, slited

• 2 tsp ground cumin

• 1 tsp coriander powder

• 1 tsp Kashmiri red chili (for color)

• 3 tbsp cooking oil

• Salt to taste

• Fresh coriander, julienned ginger for garnish

Directions

• First sear the chicken
  Heat oil in a karahi on medium-high flame. Add chicken pieces and little of salt. Sear until chicken changes its color to white and edges start to brown but not fully cooked.
• Next add aromatics
  Now add ginger paste and garlic paste to the chicken. Stir constantly for 30 seconds until raw smell is gone.
• Then add tomatoes & spices
  Add all the chopped tomatoes, cumin, coriander powder, red chili powder, and salt. Stir to coat with chicken. Now add little water 200 ml. and cover the pan so that chicken become soft and tender up to 90 percent.
• Now reduce the gravy
  As chicken is almost done in softness, now cook it on high heat, stirring often. The tomatoes will make as the dish gravy. Let the mixture reduce until oil separates at edges and the gravy thickens.
• Finally garnish & serve
  Lastly, turn off heat, stir in green chilies and fresh coriander. Toss julienned ginger over the top. Serve hot with naan, roti, or rice.

Notes

• Cook on high flame as high heat and constant stirring help caramelize the gravy and deepen flavor.