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Chicken karahi

A casserole dish with chicken karahi

Chicken karahi

Name: Chicken karahi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp ghee; 6-8 large tomatoes roughly chopped, about 800g; 4-5 large green chillies; 6-8 whole black peppercorns; 1 whole chicken cut into 24 pieces, kept on the bone but skin removed; rice, naan or roti, to serve; 1 tbsp unsalted butter; 2-inch piece ginger cut into thin strips; large handful coriander leaves picked and finely chopped; 2 limes cut into wedges

Sumayya Usmani

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Serves 6

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3.5 out of 5.8 ratingsRate

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This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice

Egg-free

Gluten-free

High-protein

Low sugar

Nut-free

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Karahi (also called kadai/kadhai) is named after the deep, circular wok-like cooking pot it's cooked in. While the pot has ancient roots in the Indian subcontinent, chicken karahi emerged in the North-West Frontier Province (now KPK province) of Pakistan. The dish became famous through the Malik Karahi restaurants of Peshawar and later spread to Lahore's Food Street. Unlike older, more complex Mughlai dishes, karahi represents a more rustic, straightforward cooking style. Pakistani karahi is cooked fast on high heat and an open fire, with minimal spices, letting the tomato and meat flavours dominate, and oil separation is essential. As a rule, karahi is served in the same pot it's cooked in. In Pakistan, it is traditionally made with goat or lamb, though chicken became popular later. The dish's popularity started across Pakistan through roadside 'karahi houses' where people watched their food being prepared in front of them. Each region developed its own style; in Peshawar it's more tomato-based, less spicy, in Lahore it's richer, with complex spicing. In my hometown, Karachi, it is often spicier with more green chillies.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp ghee
6-8 large tomatoes

roughly chopped, about 800g
4-5 large green chillies
6-8 whole black peppercorns
1 whole chicken

cut into 24 pieces, kept on the bone but skin removed
rice, naan

or roti, to serve

For garnish

1 tbsp unsalted butter
2-inch piece ginger

cut into thin strips
large handful coriander

leaves picked and finely chopped
2 limes

cut into wedges

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Nutrition: Per serving

kcal389
fat23g
saturates8g
carbs4g
sugars4g
fibre1g
protein40g
salt1.12g

Method

step 1

Heat the ghee in a karahi or heavy-based pan over medium heat. Add the tomatoes and fry well for 5-6 mins or, until soft and starting to break down, stirring occasionally. Add the whole green chillies, black peppercorns and 1 tsp salt and fry for 2-3 mins until fragrant. Add the chicken and stir to coat well.
step 2

Cover with a lid and cook for 15-20 mins then remove the lid and cook for further 20-25 mins until thickened, most of the liquid has evaporated and the tomatoes are broken down and sticky. Season to taste and garnish with the butter, ginger, and coriander. Serve with lime wedges to squeeze over the top, and rice, naan or roti, if you like.

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A star rating of 3.5 out of 5.8 ratings

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