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Chicken Karahi (Lahori/Peshawari Style)

By Admin

Chicken Karahi (Lahori/Peshawari Style)
Non-Veg
  • Serving: 4
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Ready in: 40 minutes

Chicken Karahi is one of the most popular Pakistani chicken curries, known for its bold, tangy, and spicy flavors. Originating from Lahore and Peshawar, this dish is traditionally cooked in a wok-shaped pan called a ?karahi,? which gives it its name. Made with tender chicken, fresh tomatoes, ginger, garlic, and green chilies, it has a rich tomato base balanced with roasted spices. The high-heat cooking technique called bhunai ensures a thick, flavorful masala that coats the chicken beautifully. Chicken Karahi is usually enjoyed with naan, paratha, or tandoori roti, making it a perfect dish for family dinners, gatherings, or festive occasions. This restaurant-style karahi recipe can be easily made at home with authentic flavor.

Ingredients
Step by step method
Step 1

Sear chicken: Heat oil on high in a karahi/wok. Add chicken; sear 4?5 mins until lightly golden.

Step 2

Aromatics: Add garlic + ginger pastes; fry 45?60 sec until fragrant.

Step 3

Tomatoes & salt: Add tomatoes + salt; mix, cover 5?7 mins on medium so tomatoes collapse.

Step 4

Bhunai (the magic): Uncover and cook on medium-high, stirring continuously 8?10 mins until tomatoes reduce, oil separates, and chicken looks glossy.

Step 5

Spice layer: Add crushed coriander, crushed cumin, red chilli, black pepper; cook 2?3 mins.

Step 6

Green heat: Add green chillies; cook 2 mins.

Step 7

Finish: Sprinkle kasuri methi (if using), add ginger juliennes, a squeeze of lemon; top with dhaniya. Rest 3?4 mins before serving.

Tips & variations
  • Ripe tomatoes = best flavor. If tomatoes are pale, add 1 tbsp tomato paste.
  • Don?t rush bhunai. Oil separation signals depth of flavor.
  • Use high heat. Karahi is a fast, hot dish; avoid simmering it to death.
  • White Karahi: Skip tomatoes; use ? cup whisked yogurt + ? cup cream with lots of black pepper.
  • Mutton Karahi: Same method; add ? cup water and cook covered longer, or pre-pressure mutton.
  • Onion Karahi (restaurant style): Start with 1 sliced onion; cook lightly before chicken.

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Measurements
  • 1 cup = 250 ml

  • 1/2 cup = 125 ml

  • 1/3 cup = 83 ml

  • 1/4 cup = 62 ml

  • 1 Pinch = 1/8 Teaspoon
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