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Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)
Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined our favorite attributes of each. We found that a 12-inch skillet worked as well as a karahi—its large surface area quickly concentrates flavor and consistency. We tried canned tomatoes, but they lacked the freshness we sought, so we opted instead for a combination of fresh plum tomatoes, grated down to the skins on a box grater, and tomato paste for color and intensity. From Asli Fresh Tikka Shop, we learned to stir a little yogurt into our chicken karahi; chef Mani Mirza included yogurt as well, but he also added butter, which inspired us to use ghee as the cooking fat (equal parts butter and oil is a good stand-in for the ghee). The duo of dairy provided just the right richness to balance the spices and tomatoes. The curry can be on the table in under an hour. Serve with basmati rice, naan or both.
4 to 6
Servings
Tip
Don’t use low-fat or nonfat yogurt. The higher fat content of whole-milk yogurt will prevent it from breaking when it’s stirred into the curry. Don’t be shy about the black pepper. It’s a key seasoning in chicken karahi. (Chef Mirza used well over a tablespoon in his version.) For best flavor, make sure the pepper is freshly ground.
40 minutes
Ingredients
-
¼
cup ghee or 2 tablespoons salted butter plus 2 tablespoons neutral oil
-
1½
pounds boneless, skinless, chicken thighs, trimmed and cut into 1- to 2-inch pieces
Directions
-
01In a 12-inch skillet over medium-high, heat the ghee until shimmering. Add the chicken and cook, stirring only once or twice, until lightly browned, 3 to 5 minutes; the chicken will not be fully cooked. Using a slotted spoon, transfer the chicken to a large plate; set aside. To the fat in the pan, add the chopped chilies; reduce to medium and cook, stirring, until softened, about 2 minutes. Add the cumin, coriander and garam masala; cook, stirring, until fragrant, about 30 seconds. Add the ginger, garlic and tomato paste; cook, stirring, until the paste darkens and sticks to the pan, about 2 minutes.
Reviews
June 6, 2026
Fantastic!!
This recipe is a winner all the way around - easy to make, no complicated ingredients and packs a ton of flavor. I used homemade ghee (highly recommend) but instead of grated plum tomatoes, I added a can (14. 5 oz) diced tomatoes, partially drained. Served with basmati rice and naan with chutney. Already craving this dish again!
March 23, 2025
Delicious!
I made this a few nights ago and found the recipe easy to navigate, fast to make, and insanely delicious! My husband enjoyed it as well. For someone who has not ventured into cooking Pakistani food, it gave me confidence that I can, and I am excited to cook more exotic recipes in the near future!
February 25, 2025
Great Flavour
This was a great dish not to hot and had interesting spices. I will be making this one again. Could not find serrano chilies so used jalapeños.
February 16, 2025
Awesome, some minor changes
Used boneless breast. Halved the ghee by mistake. I get afraid of cooking with mint so used cilantro. Will try the mint next time!
January 19, 2025
Great one skillet dinner
Great weeknight dinner.
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