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Chicken Karahi, also known as Kadai Chicken, is a popular spicy and tangy Pakistani and North Indian dish made with chicken cooked in a tomato-based gravy with a blend of aromatic spices. The dish gets its name from the karahi, which is a traditional wok-like cooking utensil used in Pakistan and India.

To make Chicken Karahi, bone-in chicken pieces are first marinated in a mixture of yogurt, ginger, garlic, and a variety of spices such as cumin, coriander, turmeric, and chili powder. The chicken is then pan-fried in oil until it’s browned on all sides.

The karahi is heated with oil, and sliced onions are added and sautéed until translucent. Then, diced tomatoes, green chilies, and ginger-garlic paste are added, and the mixture is cooked until the tomatoes are soft and the liquid has thickened. Finally, the chicken is added to the mixture, along with more spices, and simmered until the chicken is cooked through and the sauce has thickened.

Chicken Karahi is often garnished with fresh coriander leaves and served with naan or roti, and is a popular dish to serve at dinner parties and special occasions. It’s also a popular street food dish in Pakistan and India.



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