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Authetic Chicken Karahi served hot in a Wok

Quick And Easy Chicken Karahi - ONLY In 30 Minutes

A rich, tangy tomato base and tender chicken make this classic dish a quick showstopper for any dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: pakistani, south asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg chicken medium pieces
  • ½ cup cooking oil
  • 4 tbsp ginger-garlic paste
  • 7-8 large tomatoes sliced
  • 1 tsp turmeric powder
  • 2 tsp paprika or chili powder
  • 1 tsp crushed red chilies
  • 1 tbsp crushed coriander seeds
  • 1 tsp cumin powder
  • 1 tsp salt adjust to taste
  • 1 tsp black pepper powder heaped
  • 1/2 lemon juiced
  • Fresh green chilies, coriander leaves, ginger slices for garnishing

Equipment

  • 1 Any Stove Pot or Wok
  • 1 Wooden spoon or Spatula
  • A knife and cutting Board

Method
 

  1. Heat oil in a karahi or wok over medium-high heat. Add the ginger-garlic paste and sauté for 1 minute until fragrant and light golden.
  2. Sear the Chicken: Add the chicken pieces. Fry for 5–6 minutes, stirring frequently, until the chicken is sealed and turns a golden-white color. Tip: Searing the meat first locks in the juices and prevents it from tasting boiled.
    chicken frying in wok with onions and tomatoes
Bloom the Spices:
  1. Lower the heat slightly and add the turmeric, paprika, red chilies, coriander seeds, cumin, salt, and black pepper. Toss for 1 minute to allow the spices to release their aroma in the oil.
  2. Add the sliced tomatoes and mix gently. Cover the karahi and cook for 8–10 minutes on medium heat. The tomatoes will steam and break down into a lush, thick gravy.
    Chicken pieces and spices with finely sliced tomatoes
  3. Remove the lid. Turn the heat to high and stir-fry for 4–5 minutes. Cook until the tomato water evaporates and the oil begins to separate at the edges—this ensures authentic flavor and chicken is cooked through. Stir gently to keep pieces intact.
    evaporating water from the chicken karahi
Finish & Garnish:
  1. Turn off heat. Squeeze half a lemon over the karahi. Garnish with fresh green chilies, coriander, and ginger slices.
  2. Now your quick and easy authentic chicken karahi is ready to be served.
    chicken karahi is ready to be served.
  3. The Secret Rest: Cover the pot for 2 minutes before serving. This "resting" time allows the aromatics to infuse the oil and ensures the chicken is perfectly tender.

Notes

SERVING IDEAS:

Serve hot with tandoori naan or steamed rice, accompanied by a fresh vegetable salad.

Pro Tips for Extra Flavor 

  • Use ripe, juicy tomatoes for a naturally sweet and tangy gravy.
  • If your tomatoes are very large, don't be afraid to keep the heat high at the end to thicken the sauce quickly.
  • Don’t over-mix when reducing gravy; maintain the shape of chicken pieces.
  • A tiny drizzle of ghee at the end enhances aroma and richness.