Chicken Karahi is a South Asian curry dish from Pakistan known for its rich, spicy flavors. It is made with stir-fried chicken in a piquant curry sauce made with tomatoes, green chilies, ginger, and garlic. Here is how I make it at home.
Chicken Karahi Recipe (Kadai Chicken)
If you love curry, you'll love this popular South Asian curry called Chicken Karahi. The name "karahi", refers to a deep pot that is much like a wok, but with deeper sides. You don't need one for home cooking.
Why You'll Love This Recipe
- This curry is notable in that it does not use onions as a base, which is common in many South Asian curries. Instead, it focuses on tomatoes, chilies, and ginger to make its rich gravy, more like the traditional Pakistani version.
- I show you how you can customize the heat and spice levels to adjust to your own palate.
This dish is also known as Kadai Chicken - "Kadai" (or "Korai") is the Indian name for the "karahi", or deep wok-like pot.
Let's talk about how to make chicken karahi, shall we?
Chicken Karahi Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Spice Mix. Red Chili Powder, Cumin Seeds, Coriander Seeds, Garam Masala, Turmeric Powder, Salt. This combination offers a nice balance of heat, earthiness, and aromatic warmth.
- Bone-in Chicken. Bone-in chicken not only offers tender meat, but enhances the curry's depth of flavor from the bones.
- Vegetable Oil or Ghee.
- Garlic and Ginger. These are the focused flavors of the curry, adding a pungent, savory depth, as well as a zesty, spicy brightness.
- Tomato Paste:
- Fresh Tomatoes. You can use canned tomatoes as well.
- Spicy Green Chilies. Gives the curry its signature spicy kick!
- For Serving: Fresh chopped cilantro, julienned ginger, lemon or lime wedges for a punch of brightness.
How to Make Chicken Karahi - the Recipe Method
Dry toast the cumin and coriander seeds in a pan over medium heat until fragrant, then let them cool and grind into a coarse powder. This enhances their flavor and aroma.
Mix them with the other spices in a bowl.
Next, in a karahi, wok, or deep pan, heat vegetable oil or ghee over medium high heat, then sear the chicken on all sides.
Using a wok-shaped pan gives you plenty of space for stirring and helps you achieve more even cooking. Set the chicken aside.
Sauté the garlic and ginger in the same pan, which releases their essential oils and prevents bitterness. Then add the tomatoes and simmer to thicken into a sauce.
For a smoother sauce, use freshly peeled tomatoes, or use canned crushed tomatoes, which work great.
Add the reserved chicken and spices, mix well, then add the slit chilies. Simmer the dish, uncovered, 20-25 minutes, stirring frequently, until the chicken is cooked through.
The oil should begin to separate from the sauce and thicken to coat the chicken. It shouldn't be very saucy, but fairly thick.
Expert Tip: Avoid the temptation to add water or cover the pan at this point. Cooking uncovered allows the sauce to reduce properly, and will intensify the final flavors of the dish.
Boom! Done! Garnish with chopped cilantro, julienned ginger, and lemon or lime wedges. Your chicken karahi is ready to serve.
A squeeze of lime or lemon over the final dish is key to bring the flavor a notch.
Recipe Tips & Notes
- You can make this dish with boneless chicken, but reduce chicken time to 10-15 minutes, or until the chicken is cooked through.
- You can also make it with lamb or goat.
- Traditional chicken karahi does not include onion or bell peppers, though some modern cooks and restaurant style dishes include them for sweetness and texture. Feel free to add them if you wish.
- Adjust the heat and spice levels by varying the amount of green chilies and chili powder used.
Serving Chicken Karahi
Chicken Karahi is traditionally served with naan, roti, or rice. I love naan or roti so sop up the thick curry sauce. It is often garnished with fresh cilantro (coriander) and julienned ginger, which I like to do.
Storage & Leftovers
Chicken Karahi will last up to 5 days in the refrigerator in a sealed container. You can reheat it in a pan on the stovetop over gentle heat. Add a splash of water to loosen it up.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this chicken karahi recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Indian cuisine and curries, check out this cookbook, which helped me adapt this recipe.
- The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
- Also, check out my cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Karahi Recipe (Chicken in Spicy Tomato Curry)
Ingredients
FOR THE SPICE MIX
- 1 tablespoon red chili powder (Use Kashmiri chili powder, or paprika. Use cayenne for more heat factor.)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
FOR THE CHICKEN KARAHI
- 2 pound 900g bone-in chicken, cut into pieces (You can use boneless chicken - see Recipe Notes)
- 3 tablespoons vegetable oil or ghee
- 10 cloves garlic minced
- 3 tablespoons fresh minced ginger
- 2 tablespoons tomato paste
- 6 large tomatoes chopped (or use 2 14.5 ounces canned tomatoes)
- 2-3 green chilies slit lengthwise (I’m using serrano – use habanero for an extra kick!)
- For Serving. Fresh chopped cilantro, julienned ginger, lemon or lime wedges
Instructions
- In a dry pan, roast the cumin and coriander seeds until fragrant. Let them cool, then grind into a coarse powder. Combine with the garam masala, red chili powder, turmeric powder, and salt. Mix well and set aside.
- Heat oil or ghee in a karahi, wok, or deep pan over medium heat. Add the chicken pieces and sear until browned on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add minced garlic and ginger, and cook 1 minute, or until fragrant.
- Add the chopped tomatoes. Cook for 15 minutes, or until the tomatoes break down and form a thick sauce.
- Return the chicken to the pan and add the reserved spice mix. Stir well to coat the chicken.
- Add the slit green chilies. Simmer, uncovered, 20-25 minutes, stirring often, or until the chicken is cooked through and the oil begins to separate from the sauce. The sauce should thicken even more, coating the chicken pieces.
- Garnish with chopped cilantro, julienned ginger, and lime or lemon wedges. Serve hot.
Notes
Nutrition Information
Banks says
Absolute flavor bomb, Mike. We cut up some boneless chicken breasts to use and subbed fire roasted tomatoes for fresh as we didn't have fresh on hand. The ginger and garlic played so well off of the tomatoes and spices. Thanks!
Mike H. says
Welcome, Banks. Enjoy!
Karen S says
This was very tasty! The instructions didn’t say when to add the tomato paste, so I added it with the chopped tomatoes. I didn’t have any Kashmiri chili. Instead I used 2 parts paprika to 1 part cayenne, but next time I will use a 1-to-1 ratio for a little more heat and spice.
Mike H. says
Happy you've figured it out, Karen - enjoy!
Jason says
Excellent recipe. Loved it so much, I made it again two days later. Easily one of your best, Mike.
Mike Hultquist says
Thanks so much for sharing, Jason. Very happy you enjoyed it. I appreciate it!!
Dik Kompier says
hi
made it without the green pepper as my wife can'.t eat to spicy.
It was very nice and can recommend it to everybody and will make it for sure again.
regards Dik
Mike Hultquist says
Glad you enjoyed it, Dik. Perhaps next time it'll be a 5-star dish. Cheers.
Mimi Rippee says
What a great recipe!
Mike Hultquist says
Thanks!
Todd says
Mike,
Could you clarify “red chili powder”?
I assume you are not talking about plain old chili powder like we’ve used for years in Texas type chili, but rather something different
Mike Hultquist says
Todd, yes, use Kashmiri chili powder, or paprika. Use cayenne for more heat factor. I made a note in the recipe. Thanks!