Chicken Karahi (Kadai Chicken)
A Pakistani karahi of chicken, tomatoes, ginger, garlic, and green chiles, cooked fast over high heat for a weeknight or casual dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeChicken Karahi is a classic Pakistani curry cooked in a karahi, a wok-like pan that gives the dish its name. Unlike onion-heavy curries, a traditional Pakistani-style chicken karahi relies on chicken, tomatoes, ginger, garlic, green chiles, and a short list of whole and ground spices.
This version keeps that direct, bright flavor and the thick, clingy masala that defines the dish. Cooking the tomatoes down until the oil separates is the key step, so do not rush that stage. Serve it hot with naan, roti, or simple basmati rice.
Ingredients
- 1/3 cup (80 ml) neutral oil
- 2 lb (900 g) bone-in chicken pieces, skin removed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 tbsp (9 g) cumin seeds
- 1 tbsp (15 g) ginger-garlic paste
- 2 lb (900 g) ripe tomatoes, finely chopped
- 2-3 green chiles, slit lengthwise
- 1 1/2 tsp (3 g) ground coriander
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) red chili powder, or to taste
- 1/2 tsp (1 g) garam masala
- 2 tbsp (10 g) ginger, cut into fine matchsticks
- 1/4 cup (15 g) chopped cilantro
- 1-2 green chiles, thinly sliced (optional garnish)
Instructions
- 1
Heat the oil in a karahi, wok, or wide deep skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and 1 tsp salt, and cook, turning occasionally, until it loses its raw color and starts to take on light golden spots, 6-8 minutes.
- 2
Add the cumin seeds and ginger-garlic paste. Fry over medium heat for 30-60 seconds, stirring constantly, until the raw smell fades but the paste does not brown deeply.
- 3
Add the chopped tomatoes and slit green chiles. Cook over medium-high heat, stirring often, until the tomatoes collapse completely and turn saucy, 8-10 minutes.
- 4
Stir in the ground coriander, black pepper, and red chili powder. Continue cooking over medium heat until the masala thickens and the oil begins to separate at the edges, 6-8 minutes.
- 5
Reduce the heat to medium-low, cover, and cook until the chicken is tender and cooked through, 10-12 minutes. Stir once or twice; the chicken should register 165°F (74°C) at the thickest part and the tomatoes should no longer taste raw.
- 6
Uncover and raise the heat to high. Stir-fry for 3-5 minutes to reduce any excess liquid, until the masala clings to the chicken rather than looking watery.
- 7
Sprinkle in the garam masala and half of the ginger matchsticks. Toss for 30 seconds, then taste and add more salt if needed.
- 8
Turn off the heat and finish with the cilantro, remaining ginger, and sliced green chiles if using. Serve immediately while the masala is glossy and hot.
Tips for the Best Chicken Karahi (Kadai Chicken)
- Use a wide pan, not a narrow pot. Karahi cooks best when moisture can evaporate quickly and the masala can fry rather than steam.
- Do not add water unless absolutely necessary. The tomatoes and chicken release enough moisture for a traditional Pakistani-style karahi.
- If your tomatoes are very tart, add a small pinch of sugar at the end rather than using less tomato; the dish should still taste tomato-forward.
- Bone-in chicken gives the sauce more flavor, but you can use 1 1/2 lb (680 g) boneless thighs and reduce the covered cooking time by a few minutes.
- For more heat, add another slit green chile or increase the red chili powder by 1/4 tsp; for a milder version, keep the chiles whole and remove before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water if the masala has tightened too much. You can freeze it for up to 2 months, though the tomato masala is brightest when fresh.
Frequently Asked Questions
Does traditional chicken karahi use onions?
Usually, Pakistani chicken karahi does not rely on onions the way many other curries do. Its base is mainly tomatoes, ginger, garlic, and chiles.
What is the difference between chicken karahi and kadai chicken?
The names are related because both refer to the same style of pan. Pakistani chicken karahi is usually simpler and more tomato-forward, while many North Indian kadai chicken recipes include onions and bell peppers.
Can I make chicken karahi with boneless chicken?
Yes. Boneless chicken thighs work well, but they cook faster and give a slightly lighter sauce than bone-in pieces.
Why is my karahi watery?
The pan may be too crowded, the heat too low, or the tomatoes not cooked down enough. Finish the dish uncovered over high heat until the oil separates and the masala clings to the chicken.
Quick Info
Prep Time
15 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
