Step by Step
1
Sear the Chicken
Heat oil in a large karahi or wok over medium-high heat. Add the chicken pieces and fry until they change color and are lightly browned on all sides, about 5-7 minutes.
⏱ 7 min
2
Add Aromatics
Stir in the ginger-garlic paste and continue to fry for another 2-3 minutes until fragrant.
⏱ 3 min
3
Cook Tomatoes and Chillies
Add the chopped tomatoes and green chillies. Cover and cook on medium heat for 8-10 minutes until the tomatoes soften and release their juices. Mash the tomatoes with the back of your spoon.
⏱ 10 min
4
Season the Karahi
Add red chilli powder, turmeric powder, cumin powder, coriander powder, black pepper powder, and salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala. If the mixture is too dry, add a splash of water.
⏱ 7 min
5
Simmer and Tenderize
Reduce the heat to low, cover the karahi, and let it simmer for 10-15 minutes or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
⏱ 15 min
6
Finishing Touches
Uncover, add garam masala powder, and mix gently. Garnish generously with julienned fresh ginger and chopped fresh coriander.
⏱ 3 min
7
Serve Hot
Serve your authentic Chicken Karahi immediately with hot naan, roti, or rice for a complete Pakistani meal.
⏱ 0 min
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