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Pakistani karahi chicken (or kadai chicken) is a simple and super delicious curry made with chicken, lots of tomatoes and of course coriander to garnish in the end. Enjoy with rice or tandoori naan.
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5 from 1 vote

Chicken Karahi

Pakistani karahi chicken (or kadai chicken) is a simple and super delicious curry made with chicken, lots of tomatoes and of course coriander to garnish in the end. Enjoy with rice or tandoori naan.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Indian, Pakistani
Servings: 4 people
Calories: 1350kcal
Author: Kiran

Ingredients

  • 4 – 6 tablespoon oil
  • 6 – 8 medium tomatoes chopped into small pieces
  • ½ kg chicken (bone-in skinless) cut into pieces
  • 1 medium onion diced
  • ¼ cup yoghurt optional
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon red chili powder to taste
  • Salt to taste
  • ½ bunch coriander chopped
  • 4 – 6 green chilies sliced

Instructions

  • Heat 1 tablespoon oil, and add tomatoes. Cook the tomatoes till they are soft, mashing them with a wooden spoon every few minutes. Set aside.
  • Heat the remainder of the oil in a large pot.
  • Fry onion till light golden, and then add the chicken.
  • Cook for 2 – 3 minutes, and then add ginger garlic paste.
  • Cook for 4 – 5 minutes, till the chicken colour changes from pink to white, and then add the mashed tomatoes followed by red chili powder, and salt.
  • Add yoghurt (if using), turn heat to low and let it cook till the chicken is tender and cooked through. In case the chicken is sticking to the bottom, add a splash of water.
  • Once the chicken is cooked through, add green chilies, and coriander. Serve hot with naan, chapati or rice. 

Notes

Chicken karahi is a dry chicken curry. However, in my family we prefer to have a bit gravy, which is why I add yoghurt. Just enough to create a thick gravy that can be eaten with roti or spooned over rice. 

Nutrition

Calories: 1350kcal
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