Pakistani Chicken Karahi is a vibrant and aromatic dish that’s sure to tantalize your taste buds. This recipe focuses on the Pakistani version, which features a rich, tomato-based sauce, simmered and reduced to perfection. The entire dish, including prep time, takes only about 32 minutes to make, offering a quick and satisfying meal packed with 58 grams of protein per serving (240g chicken with two roti) for a total of 660 calories. Chicken Karahi is traditionally enjoyed with roti, a soft flatbread perfect for scooping up the flavorful sauce.
The Pakistani version of Chicken Karahi distinguishes itself from the North Indian version through its use of tomatoes. These tomatoes create a thicker, richer sauce that coats the chicken and infuses it with flavor. North Indian versions often utilize onions for a drier stir-fry consistency.
The core of this Chicken Karahi recipe involves four key steps: searing the chicken, cooking down the tomatoes, building flavor with spices, and reducing the sauce. While traditionally made with bone-in chicken, this recipe uses boneless, skinless chicken thighs for faster cooking. Canned whole tomatoes provide pantry-friendly convenience and also cook down quickly.
The spice blend is customizable, but common ingredients include cumin, coriander, garam masala, turmeric, and chili powder. The final step, reducing the sauce, creates a thick and luscious consistency, perfect for soaking into the roti. Butter or cream can be added for extra richness, but the sauce is often creamy enough without them.
Preparation is key for a smooth cooking process. Start by cubing the chicken thighs. Then, crush garlic and ginger into a paste using a mortar and pestle. Strain the canned tomatoes and set them aside. Grind whole cumin and coriander seeds, and gather the remaining spices. Finally, chop green chilies, tear cilantro leaves, and julienne some ginger for garnish.
With the prep work done, it’s time to start cooking. Heat a wok over high heat. Add peanut oil and sear the chicken with a pinch of salt until browned. Add the ginger-garlic paste, followed by the tomatoes. Cook the tomatoes for 5-10 minutes, crushing them as they cook to form the sauce.
Next, add the ground cumin and coriander, garam masala, Kashmiri chili powder, turmeric powder, a sprinkle of MSG, and black pepper. Stir in the green chilies and begin reducing the sauce over high heat, stirring occasionally.
While the sauce reduces, this is an excellent time to take care of any quick cleaning tasks. The sauce may splatter, so keep a paper towel handy to wipe up any spills. Once the sauce reaches your desired thickness, turn off the heat and garnish with cilantro and julienned ginger. Taste and adjust the salt to enhance the flavors.
Serve the Chicken Karahi on a plate with extra cilantro and ginger garnish. Warm roti makes the perfect accompaniment for scooping up the rich and flavorful sauce. This dish is best enjoyed as finger food, with roti used to scoop up the chicken and sauce.
