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Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)

Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)

By Hisham Ali HassanFebruary 12, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

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

  • 3

    serrano chilies, 2 stemmed, seeded and chopped, 1 sliced into thin rings, reserved separately

  • 2

    teaspoons ground cumin

  • 2

    teaspoons ground coriander

  • 1

    teaspoon garam masala

  • 1

    tablespoon finely grated fresh ginger

  • 8

    medium garlic cloves, finely grated

  • 1

    tablespoon tomato paste

  • 1

    pound plum tomatoes, halved and grated, cut side down, on the large holes of a box grater, skins discarded

  • ½

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • ¼

    cup plain whole-milk yogurt

  • ¼

    cup lightly packed fresh mint, chopped

  • Lemon wedges, to serve

Step 1

In 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.

Step 2

Stir in the grated tomatoes, sugar, ½ teaspoon salt and 1½ teaspoons pepper; bring to a strong simmer over high, scraping up any browned bits. Reduce to medium-low and simmer gently, uncovered and stirring occasionally, until the sauce is thickened and slightly reduced and the fat rises to the surface, 5 to 7 minutes.

Step 3

Stir the chicken and accumulated juices back into the skillet. Bring to a gentle simmer over medium, cover partially and cook, stirring occasionally, until the chicken is no longer pink when cut into with a knife, and a spoon drawn through the mixture leaves a trail, about 5 minutes. Add the yogurt and cook, stirring, until well combined and heated through, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish or serve from the skillet. Sprinkle with the sliced chili and mint; offer lemon wedges on the side.

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