Chicken karahi food recipe book

Chicken karahi

Chicken karahi

Recipe by NaeemCourse: MainCuisine: Indian, PakistaniDifficulty: Medium


Prep time


Cooking time





Chicken karahi is a dish from the Indian subcontinent noted for its fiery taste; it is prominent in North Indian and Pakistani cooking. The Pakistani adaptation doesn’t have peppers or onions though the North Indian rendition utilizes capsicum. The dish is set up in a so popular in pakistan.


  • Chicken 1 kg

  • Onion 1 medium chopped

  • Tomatoes puree 2 cup

  • yogurt 1 cup

  • Oil 1/2 cup

  • Ginger paste 1 tbsp

  • Garlic paste 1 tbsp

  • Salt 1 tsp

  • Whole spices powder 1/2 tsp

  • Turmeric powder 1/2 tsp

  • Cumin powder 1 tsp

  • Coriander powder 1 tbsp

  • Red chillies powder 1 tbsp

  • Fennel powder (saunf) 1/2 tsp

  • Lemone juice 1 tbsp

  • Garnish for:

  • Dried fenugreek (kasuri methi) 2 tbsp

  • Coriander leaves chopped

  • Green chillies

  • Ginger julian cut


  • Take a pot add oil and add chopped onions and fry for 3 minutes until oil is translucent.
  • Add the chicken fry this stirring constantly until the chicken begin to take on a golden colour in both side.and then add ginger,garlic paste and tomatoes puree and cook 5 minutes.
  • Now add salt,cumin powder,coriander powder,turmeric powder,red chillies powder,whole spices powder,fennel powder and lemone juice and cook 3 minutes until oil is separates and the colour of puree darken.
  • Add beaten yogurt and mix well and cook on medium flame until the chicken is soft and tender water is dry and the oil forms a separate layer on top.
  • Now sprinkle the dried fenugreek leaves and julian ginger.
  • Chicken karahi is ready.
  • Serve with roti.

Leave a Reply

Your email address will not be published. Required fields are marked *