Chicken Karahi Recipe – Authentic Pakistani Restaurant Style
Restaurant-style Murgh Karahi made at home — juicy chicken slow-cooked in a rich tomato-yogurt gravy, finished with desi ghee and cracked black pepper.
Ingredients
- Chicken whole
- 1/2 Cup Oil
- 1 Cup Yogurt
- 1 Tbsp Salt or to taste
- 1 1/2 Tsp Red chili powder or to taste
- 1/2 Tbsp Coriander powder
- 1/2 Tbsp Cumin powder
- 1 Tsp Black pepper
- 4 Tomatoes
- 2 inch Ginger julienne cut
- 2 Tbsp Garlic
- Coriander as required
- Green chilies as required
- Purified butter (desi ghee) as required
Instructions
- Heat the pan, add oil and chicken.
- Fry the chicken on high flame for 2-3 mins.
- Next add garlic and salt.
- Add tomatoes cut into half, and water as required. Cover and cook on MEDIUM LOW heat for 10-15 mins.
- After 15 mins, remove the tomatoe skins and mash them using a wooden sppon.
- Add corainder powder, cumin powder and red chili powder. Mix all the spices and cook.
- Add yogurt, and green chilies. cook for a minute and add the julienne cut ginger.
- Cover and cook on LOW heat for 10-15 mins or until the chicken is done.
- Just before serving add purified butter (desi ghee), black pepper. Garnish with coriander, green chilies and ginger.
- Serve it with roti, naan or rice and enojy the tasty chicken karahi.
Video
Notes
Tips for the Best Chicken Karahi
- Always fry the chicken first. This step is key — it seals the surface of the meat so it stays juicy and doesn't dry out during the slow cook.
- Use whipped (phainti hui) yogurt. Beat your yogurt smooth before adding it to the pan. This prevents curdling and gives the gravy a creamy, even texture.
- Don't skip the desi ghee at the end. A small knob of ghee added just before serving adds an incredible depth of flavor and that signature restaurant sheen.
- Black pepper is a finishing spice here. Adding it right at the end rather than during cooking keeps its aroma bright and punchy.
- Remove the tomato skins. After they soften, peel them off and mash the flesh — this gives you a smooth, rich gravy without tough or chewy bits.
- Control your heat. High flame to start, then drop to medium-low once the tomatoes go in. Patience at this stage is what builds flavor.
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