A direct, tomato-led karahi
Tomato-rich chicken cooked quickly in a wide karahi with ginger, green chilli and freshly crushed spices.
This method focuses on moisture control. A karahi should finish with a concentrated masala that clings to the chicken, not a thin gravy collecting underneath it.
What is chicken karahi?
Karahi names both the wide, curved cooking vessel and a family of quick-cooked dishes made in it. Pakistani versions vary by city and household. Many are tomato-forward and finished with ginger, green chilli and coriander.
Ingredient notes and substitutions
Use ripe tomatoes because they form the body of the masala. Bone-in chicken remains juicy during vigorous cooking. If using boneless meat, shorten the final cooking time. Ghee gives a rounder finish, while neutral oil keeps the tomato and ginger clearer.
Common mistakes
Do not add a large amount of water. Keep the pan uncovered while reducing tomatoes, and resist crowding a small saucepan. If the masala looks wet, cook it longer before adding garnish.
What to serve with it
Serve with naan, roti or plain basmati rice. A cool cucumber raita and sliced onions balance the heat without competing with the karahi.
Storage and reheating
Cool promptly and refrigerate in a covered container for up to three days. Reheat gently until piping hot, adding one spoon of water only if needed.
Frequently asked questions
Can I remove the tomato skins?
Yes. Blanch and peel them first for a smoother masala, although it is not essential.
Can I make it less spicy?
Use fewer green chillies and keep them whole. Black pepper can also be reduced at the table.
