Everyday KitchenSearch all recipes

Pakistani/Afghan · Dinner

Chicken Karahi

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Karahi is a Pakistani/Afghan dish. Reduce the tomato sauce after chicken cooks through.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Chicken Karahi.
Representative photograph of Chicken Karahi. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 50 ml neutral oil, 900 g chicken thighs, bone-in, 20 g garlic, grated, 20 g ginger, grated; brown chicken 8 minutes, then fry garlic and ginger 1 minute.

Sauce · About 25 min

  1. Add 700 g tomatoes, chopped, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, ¾ tsp salt, 100 ml water; cover and simmer 25 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Reduce · About 5 min

  1. Uncover, add 20 g green chilies, slit, 20 g ginger, cut into matchsticks, 20 g coriander, 1 tsp garam masala and cook 5 minutes until sauce clings to chicken.

    Check: Look for this result: sauce clings to chicken.

Tips

  • Reduce the tomato sauce after chicken cooks through.
  • Judge Chicken Karahi by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Karahi takes to cook.

Substitutions

  • Use boneless thighs and begin temperature checks earlier.

Storage

  • Get perishable Chicken Karahi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Karahi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Karahi to 74°C / 165°F, stirring or turning it for even heating. When Chicken Karahi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Karahi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Karahi becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Karahi one day ahead. For Chicken Karahi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Karahi on the day of serving.

FAQ

What matters most when making Chicken Karahi?

Reduce the tomato sauce after chicken cooks through.

What can I substitute in Chicken Karahi?

Use boneless thighs and begin temperature checks earlier.

Can I prepare Chicken Karahi ahead?

Prepare the measured ingredients for Chicken Karahi one day ahead. For Chicken Karahi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Karahi on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes