Everyday Kitchen

Pakistani/Afghan · Dinner

Chicken Karahi

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Karahi is a Pakistani/Afghan dish. Reduce the tomato sauce after chicken cooks through.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Karahi.
Representative photograph of Chicken Karahi. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 50 ml neutral oil, 900 g chicken thighs, bone-in, 20 g garlic, grated, 20 g ginger, grated; brown chicken 8 minutes, then fry garlic and ginger 1 minute.

Sauce · About 25 min

  1. Add 700 g tomatoes, chopped, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, ¾ tsp salt, 100 ml water; cover and simmer 25 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Reduce · About 5 min

  1. Uncover, add 20 g green chilies, slit, 20 g ginger, cut into matchsticks, 20 g coriander, 1 tsp garam masala and cook 5 minutes until sauce clings to chicken.

    Check: Look for this result: sauce clings to chicken.

Tips

  • Reduce the tomato sauce after chicken cooks through.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use boneless thighs and begin temperature checks earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Karahi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Karahi?

Reduce the tomato sauce after chicken cooks through.

What can I substitute in Chicken Karahi?

Use boneless thighs and begin temperature checks earlier.

Can I prepare Chicken Karahi ahead?

Prepare the measured ingredients for Chicken Karahi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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