IndianChicken Karahi (Pakistani Wok-Cooked Chicken in Tomato and Yogurt)
Bone-in chicken cooked fast in a karahi with tomatoes until the oil separates, then finished with yogurt, crushed pepper, cumin and fresh ginger, chillies and coriander. A roadside favourite from Pakistan, now loved across the Gulf.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Searing
5 minutesHigh heatHeat the oil in a karahi or wok on high heat. Add the chicken with the grated ginger and the garlic and cook for 5 minutes, turning, until the chicken is white all over.
Success cueWhite chicken with a few golden spots.
- 02
Tomatoes
15 minutesMedium heatAdd the chopped tomatoes, salt, hot chili powder and ground cumin. Cover and cook on medium heat for 15 minutes until the tomatoes break down.
Success cueSoft tomatoes and plenty of juice.
- 03
Reducing
10 minutesHigh heatUncover, pick out the loose tomato skins, raise the heat and cook for 10 minutes, stirring often, until the sauce is thick and the oil separates.
Success cueA thick sauce with oil shining at the edges.
Watch outThe sauce catches quickly now; keep stirring.
- 04
Yogurt
10 minutesLow heatLower the heat, stir in the whisked yogurt and the black pepper and cook for 10 minutes until the sauce clings to the chicken and the chicken is cooked through.
Success cueGlossy sauce coating the chicken.
Watch outChicken must reach 74°C at the bone.
- 05
Finishing
3 minutesMeanwhile, toast the cumin seeds in a dry pan for 1 minute and crush them. Sprinkle them and the garam masala over the karahi and scatter the sliced green chilies, the ginger strips and the chopped cilantro on top.
Success cueBright green and gold on a deep red sauce.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
No onion: the sauce is only tomato, reduced hard until the oil comes out, which gives karahi its clean, tangy taste.
- • Cut the chicken small, about 5 cm, so it cooks in the time the tomatoes take to reduce.
- • A wide wok lets the sauce reduce fast, which is the karahi style.
Common mistakes
- • Adding the yogurt before the tomatoes have reduced, which leaves a thin, sour sauce.
- • Using boneless breast, which dries out in the high heat.
Substitutions
- • Instead of chicken: bone-in lamb pieces, simmered 40 minutes longer before the yogurt
- • Instead of yogurt: leave it out for a sharper, all-tomato karahi
Serving ideasServe straight from the pan with naan or chapati and sliced onion with lemon.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 540
- Protein
- 34.3g
- Carbs
- 8.5g
- Fat
- 41.0g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is karahi Pakistani or Indian?
It is cooked on both sides of the border, but this tomato-only style with ginger and green chilli is most tied to Pakistani roadside restaurants. We file it with Indian cooking, the nearest cuisine on the site.
What is a karahi?
A deep, round-bottomed iron pan with two handles, like a heavy wok. The dish takes its name from it.
Why remove the tomato skins?
They curl up as the tomatoes cook and feel tough in the sauce. Pulling them out keeps it smooth without blending.
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