Pakistani Chicken Karahi

Ingredients

• 800g bone-in chicken, cut into curry pieces
• 4 tbsp cooking oil
• 5 medium tomatoes, roughly chopped
• 2 tbsp ginger, julienned (divided)
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli flakes
• 1/2 tsp turmeric
• 3-4 green chillies, slit
• Salt to taste
• Small handful fresh coriander, chopped

Instructions

1. Heat the oil in a wide, heavy pan over high heat and add the cumin seeds until they sizzle.
2. Add the chicken and sear, turning often, until it changes colour on all sides, about 6-7 minutes.
3. Stir in the garlic paste and half the ginger, then add the tomatoes, salt, turmeric, coriander powder and chilli flakes.
4. Cover and cook on medium heat for 15 minutes, stirring now and then, until the tomatoes break down completely.
5. Uncover, raise the heat and let the water dry off, stirring so the masala thickens and starts to release oil.
6. When the sauce is glossy and clinging to the chicken, add the green chillies and remaining ginger.
7. Cook for a final 3-4 minutes, scatter over the coriander and serve hot.

Serving suggestions

• Serve with warm naan or roti and a wedge of lemon.
• A side of sliced onion and mint raita balances the heat beautifully.

Storage & reheating

Cool fully and refrigerate in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water until piping hot. It also freezes well for up to 2 months.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions