How to Make Pakistani Chicken Karahi - A Step-by-Step Guide

If you've ever tasted Pakistani cuisine, chances are you've come across the mouthwatering and aromatic dish known as Chicken Karahi. This traditional recipe hails from the northern region of Pakistan, particularly popular in areas such as Punjab and Khyber Pakhtunkhwa. Packed with robust flavors and tantalizing spices, Chicken Karahi has become a staple in Pakistani households and has gained a devoted following worldwide.

What sets Chicken Karahi apart from other chicken dishes is its...

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Ingredients

  • ½ cup sunflower oil
  • 1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
  • ¼ cup water
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ginger and garlic paste
  • ½ teaspoon red chile powder
  • ¼ teaspoon ground turmeric
  • 6 ripe tomatoes, roughly chopped
  • 4 green chile peppers, finely chopped, or more to taste
  • 1 bunch fresh cilantro leaves, finely chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6

  • Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
  • Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.
  • Nutrition

    429 cal.

    • Total Fat: 33g
    • Saturated Fat: 6g
    • Cholesterol: 61mg
    • Sodium: 698mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 94mg
    • Calcium: 45mg
    • Iron: 3mg
    • Potassium: 662mg