
A bold Pakistani chicken karahi cooked with tomatoes, ginger, green chilies, and a glossy masala finish.
Calories
420kcal
Protein
36g
Carbs
10g
Fat
27g
Heat oil in a karahi or heavy pan over medium-high heat. Add chicken and fry until the pieces turn lightly golden on the edges.
Add ginger garlic paste and cook for 1 minute. Add tomatoes, salt, red chili, crushed coriander, and cumin. Stir well.
Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and the tomatoes break down into a thick masala.
Uncover and cook on high heat for 5 to 7 minutes until the oil separates and the masala clings to the chicken.
Add garam masala, green chilies, coriander, and ginger julienne. Serve hot with naan or roti.
This chicken karahi is the kind of desi dinner that feels bold, comforting, and full of aroma. It is cooked in a tomato-based masala with ginger, green chilies, crushed coriander, and just enough heat to make every bite exciting.
Serve this recipe fresh for the best flavor and texture. For a full Lagrub-style table, pair it with a complementary side, chutney, salad, or drink depending on the category.
Store leftovers in an airtight container in the refrigerator. Reheat gently where needed, and avoid overheating dairy-based or crispy components so the texture stays pleasant.
Yes. You can prepare the main components ahead and assemble or finish the recipe close to serving time for the best result.
Absolutely. Reduce green chilies or red chili for a milder version, or increase them slightly if you prefer a stronger desi flavor.
Serve it according to the meal type: naan, roti, rice, chutney, yogurt, salad, or a chilled drink can all work depending on the recipe.
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