Authentic Chicken Karahi Recipe – Easy Pakistani Chicken Karahi at Home

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Learn how to make authentic Pakistani Chicken Karahi at home with simple ingredients and step-by-step instructions. This easy chicken karahi recipe is full of flavor and perfect for dinner.

Authentic Chicken Karahi Recipe (Step-by-Step Guide)

Chicken Karahi is one of the most popular and loved dishes in Pakistani cuisine. It is known for its rich flavor, simple ingredients, and quick cooking method. This traditional dish is commonly made in a wok-like pan called a “karahi,” which gives it its unique taste.

If you are looking for an easy and authentic chicken karahi recipe that you can make at home, then you are in the right place. This recipe is perfect for beginners as well as experienced cooks.

Ingredients

To make this delicious chicken karahi, you will need the following ingredients:

1 kg chicken (cut into small pieces)

4 medium tomatoes (finely chopped)

1/2 cup oil or ghee

1 tablespoon ginger garlic paste

1 teaspoon salt (or to taste)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon crushed black pepper

1 teaspoon cumin seeds

4–5 green chilies (chopped)

1 tablespoon fresh ginger (julienne cut)

Fresh coriander leaves (for garnish)

Instructions

Step 1: Heat Oil

Take a karahi or deep pan and heat oil or ghee on medium flame. Once the oil is hot, add cumin seeds and let them splutter.

Step 2: Add Chicken

Now add chicken pieces and fry them on high flame for about 5–7 minutes until they change color and become slightly golden.

Step 3: Add Ginger Garlic Paste

Add ginger garlic paste and cook for 2–3 minutes until the raw smell disappears.

Step 4: Add Tomatoes

Add chopped tomatoes and mix well. Cook on medium flame until the tomatoes become soft and oil starts separating from the mixture.

Step 5: Add Spices

Now add salt, red chili powder, turmeric powder, and black pepper. Mix everything well and cook for another 5–7 minutes.

Step 6: Cook on High Flame

Increase the flame and cook the karahi on high heat for a few minutes. This step enhances the flavor and gives it a traditional taste.

Step 7: Add Green Chilies & Ginger

Add chopped green chilies and julienne ginger. Mix and cook for 2–3 minutes.

Step 8: Garnish & Serve

Turn off the flame and garnish with fresh coriander leaves. Your delicious chicken karahi is ready to serve.

🍽️ Serving Suggestions

Chicken karahi tastes best when served hot with:

Naan or roti

Fresh salad (onion, cucumber, lemon)

Raita

💡 Tips for Perfect Chicken Karahi

Always use fresh chicken for the best taste.

Cook on high flame at the end for authentic flavor.

Do not add water; tomatoes provide enough moisture.

Use desi ghee for richer taste

⭐ Why You Will Love This Recipe

This chicken karahi recipe is:

Easy to make

Quick (ready in 30–40 minutes)

Full of authentic Pakistani flavors

Perfect for family dinners

Besni parathe recipe

 

Ingredients 

• Half a kilo of flour 
• Besan half a kilo 
• Chopped chili pepper one teaspoon 
• Chopped coriander leaves one teaspoon 
• Chopped white cumin seeds half a teaspoon 
• Celery seeds half a teaspoon 
• Salt half a teaspoon 
• Three to four tablespoons of ghee 
• Water as required for kneading the dough 
• Ingredients for garlic red sauce 
• Eight to ten garlic cloves 
• 10 to 12 whole red chilies 
• Half a teaspoon of salt 
• Ingredients for tamarind sweet sauce 
• Half a cup of tamarind 
• One cup of sugar 
• Ground red chili pepper half a teaspoon 
• Chaat masala half a teaspoon 
• Chopped cumin seeds half a teaspoon 
• Green chilies Frying ingredients 
• Chop eight to 10 green chilies from the thick part 
• One teaspoon of cumin seeds 
• One teaspoon of coriander seeds 
• One  Teaspoon of chaat masala 
• Half a teaspoon of salt 
• Juice of two lemons 
• Three to four tablespoons of oil for frying

Method .

Assalamu Alaikum, the most favorite dish in the rain is Basni Paratha, which will remind you of your soil even when you are sitting abroad.

Ingredients required for Basni Paratha.

 Try to get the gram flour freshly milled, half a kilo of wheat flour, which we use for daily bread, half a kilo, one teaspoon of coriander powder, chopped coriander, one teaspoon of chopped chilli powder, one teaspoon of cumin powder, grind it slightly, half a teaspoon of celery, half a teaspoon of salt, two to three tablespoons of ghee, mix all these ingredients and knead with water. After kneading, cover it with a vessel to rest for half an hour. We will prepare its ingredients, in which we will prepare red garlic chutney, fried green chillies and sweet tamarind chutney. For this, we will first peel eight to 10 garlic cloves, add 10 to 12 red chillies to it, grind it to make a fine chutney, and fry it in a frying pan with four tablespoons of oil. When it is fried, then put it on the stove. Now let's make the tamarind sweet sauce. For the tamarind sweet sauce, first we will soak the tamarind in lukewarm water. If you want, you can soak the tamarind in lukewarm water. What was supposed to take 15 to 20 minutes will be done in ten minutes. Then we will throw away its seeds and pour a glass of water in its lap and put it on the stove. In it, we will add a pinch of cumin, half a teaspoon of ground chili, half a teaspoon of chopped cumin seeds and three to four pinches of salt and let it cook. After ten minutes, we will add half a cup of sugar. If you want, you can also add jaggery. Then we will cook it for another ten minutes. When it is cooked, we will remove it from the stove and let it cool. Now we will fry the green chillies. First, take eight to ten chillies which are thick, wash them and cut them in half and keep them aside. Now add one teaspoon of cumin seeds, one teaspoon of coriander seeds, one teaspoon of chaat masala and Mix half a teaspoon of salt and grind it finely in a mixer. Now take out this powder and add the juice of two lemons to it to make a paste and fill it with the chillies. Now fry the chillies in hot oil, cover it and cook on a medium flame. When the chillies become crispy, turn off the stove and remove it. Now make medium-sized balls of the dough that we kept on the rest for half an hour. Now roll it, apply ghee inside, make a roll and roll it again and make parathas. Fry the parathas in ghee on a medium flame until they turn golden brown. After they are lightly fried, take them out and serve in a serving dish. Serve with fried green chillies and sweet tamarind chutney. Basni parathas are ready. And yes, don't forget to add sweet curd, it adds more flavor to this dish.