Succulent boneless chicken pieces in a tangy tomato-y sauce, a great weeknight meal and make ahead friendly, this Chicken Karahi of Karahi Chicken deserves a spot in your regular rotation!

What is Chicken Karahi?
A karahi chicken is a classic South Asian tomato forward dish that is made by cooking the meat in a wok shaped pan or "karahi". The idea was that cooking in a wide open pot allowed the masala a greater surface area to cook and develop flavour in a faster time, making this a popular roadside restaurant favorite.
Karahi Chicken also typically doesn't have any onions or yogurt, but here, just as with my beloved Karahi Gosht, I do cheat and add a little yoghurt in. Am I selectively following the rules? Yes. Do I regret it? No. The reason is that boneless chicken needs all the help it can get and I like to be a supportive cook.
If you're looking for an even quicker cook, this Masalalicious Fish Karahi has my heart. Also if you are here and hoping for a drier Balochi style Highway Karahi then that is right here.
Tips for a DELICIOUS Karachi Chicken or Karhai Chicken
- Use a large pot (wok shaped is ideal) for cooking. You want lots of room to cook everything down!
- In a simple dish how you treat spices makes a huge difference. Coriander and cumin seeds that are roasted and coarsely crushed are game changers! If you only have powdered versions quickly roast them in a dry pan on medium heat!
- Ideally you would peel your tomatoes, but I don't always have time for that. If you don't like the bits of tomato skin then puree your tomato or use passata which is SO convenient.
- Garnishes are everything! The chicken alone will be tasty, but the magic happens when you turn the stove off, scatter over thinly sliced pungent ginger, fresh citrusy cilantro, and fresh green chilies. DO NOT cook your garnishes! It takes away from the magic of the dish.
Hope you try this recipe and like it! Do let me know what you think by rating the recipe below. As always you can share your recreations by tagging me on Instagram @flourandspiceblog 🙂
Karahi Chicken (boneless)
Equipment
- Wok or wok shaped pot
Ingredients
- 1 lb chicken chopped into bite size pieces
Marinade
- ⅓ cup yogurt
- ½ tsp chili powder
- ½ tsp salt
- 1 tsp ginger garlic paste
Karhai
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chili powder
- ½ tsp salt
- ¼ cup passata or puree from 3 tomatoes
- 3-4 tbsp oil
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp coarse black pepper
Garnish
- 3 tbsp chopped cilantro
- 2-4 green chilies
- julienned ginger (8-12 slivers)
Instructions
- Marinate the chicken in the marinade ingredients for at least 20 minutes.
- Meanwhile dry roast the coriander and cumin seeds in a pan and then coarsely crush
- When you are ready to cook heat your pan on medium high heat and add the chicken, crushed cumin and coriander, passata, salt and chili powder
- Mix well and cook on medium high heat until the liquid is evaporated and the masala starts to stick to the bottom.
- Add the oil to the pan now and cook the masala on medium heat until the oil rises above the masala (the famous bhunna).
- At this point your chicken is done and you should be able to easily break it. If for some reason you cannot then add a splash of water and simmer on low heat until it's to your liking.
- Add the kasuri methi and black pepper and give it a gentle mix. Adjust seasoning!
- Turn off the stove, top with the garnishes and let it sit for a minute before serving so that all the flavours meld. Eat hot with some naan or chapatai!
Notes
- Salt: this is a teaspoon of salt measured with restraint, I always suggest starting off with less and adding more if you aren't comfortable eyeballing the amount.
- For more masala the fastest way is to increase the tomatoes. You may also change the recipe around by starting it by sauteeing off a finely diced onion for a more chicken masala kind of dish.
Very tasty and delicious recipe. Thanks for sharing.
I made it for lunch today and it was absolutely delicious! So so good with Chapathi. Thank you Sarah for such a yummy recipe!
Ive just made this for dinner and my family, especially my toddler loves it! I always make your kid friendly pulao and my son loves it.
Please if you can, add more kid friendly Pakistani recipes.
We love your recipes. Thank you!!!!
I am SO SO happy to hear that! I've been making this for my kids since they were little too! I will put together a Pakistani recipes for kids category soon IA!
Made it last night for iftaar snd alhamdolillah it was Reallyyy delicious!!! My husband loved it and got a surprise visit from my sister in law, she loved it too.
Very simple and easy to make!!!
Jazak Allah for sharing. Next time ill do Coal Smoke in it to give it BBQ flavor!! 😊
ooohhhh coal smoke would be AWESOME! I am so so glad you enjoyed it and thank you for sharing that here!
Wow, this recipe is AMAZING! I made it yesterday and my kids and husband devoured it! I did reduce the spice a little bit for the kids, but the flavour was still amazing. This will become a weekly staple 🙂
I am so so glad to hear that!!! This is one of my kids favourites too!
Assalamu Alaikum Sarah,
Hope you and your family in good health.
I tried this recipe last night and it is a perfect week night dish to cook post work. It was sooooo flavorful. Alhamdulillah.
My husband loved it. JazakAllahu Khairan for sharing such amazing recipes with us.
Wasalam!! Thank YOU for sharing this - happy you liked it and appreciate you taking the time to tell me!
Great recipe . Learnt something new about dried spices addition , trying soon .
thank you!
This was an easy recipe that delivered big on flavour!!
Thank you so so very much!
Whole heartedly agree 💯 💜
thank you!
Can’t wait to try this one! Looks delicious and I agree, the fresh garnishes on top are the real attention getter! Yum!
Absolutely! Thanks Kim!!!