Chicken Karahi Recipe (Kadai Chicken)
What is Chicken Karahi?
Chicken karahi, also known as kadai chicken, is a flavorful dish from South Asia specially from pakistan. It's known for its spicy kick and is traditionally cooked in a karahi, a wok-like pan. You can also make it in a deep skillet or Dutch oven in about 30 to 50 minutes. This flavorful Pakistani dish is made with chicken, yogurt, tomatoes, and a blend of spices.
Pakistani chicken karahi is like a flavor explosion with many regional variations.Here's a breakdown of some popular types:
Peshawari Karahi: This vibrant red karahi is known for its smoky flavor. It's traditionally cooked over an open flame with lots of tomatoes and spices.
Chicken white Karahi: This milder karahi features a creamy, yogurt-based sauce. It's sometimes called "white karahi" due to the lighter color.
Chicken Afghani Karahi: This karahi often features a richer taste profile achieved with ingredients like yogurt, cream, or even nuts for a unique texture.Afghani karahi tends to use less tomato compared to some other variations, resulting in a slightly different color and sauce consistency.
chicken chersi Karahi: This karahi is known for its intense, rich flavor. It often includes a generous amount of tomatoes and oil with animal fat.
chicken tikka Karahi: This version features pre-marinated and grilled chicken pieces, which adds another layer of taste to the dish.
Shinwari karahi: Chicken Shinwari Karahi is a delicious and simple Pakistani dish originating from the Khyber Pakhtunkhwa region. Made with just a few core ingredients, it lets the natural flavors shine.
What is difference between chicken curry and chicken karahi?
Chicken karahi or kadahi chicken is a delicious curry from North India, Afghanistan, and Pakistan. It's special because onions are not traditionally used in chicken karahi Instead, it relies on tomatoes, yogurt, ginger and garlic to create a flavorful sauce. Onions can add body to the sauce, which some people prefer but it can alter the flavor profile.
If you're looking for a more authentic chicken karahi recipe, stick to the traditional recipe without onions.
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Protein packed chicken omelette
Chicken karahi is a fiery chicken dish originating from the Khyber Pakhtunkhwa region of Pakistan. It's traditionally made in a karahi, a wok-like pot, and features chicken simmered in a rich tomato and yogurt gravy with a blend of warming spices.
- 1000 g / 2 lb chicken with bones and with out bones (cut in small pieces)
- 500 g/ 1lb tomatoes (cut in the center to make 2 halves)
- 150 g yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp black pepper powder (adjust to taste)
- 1 tsp red chili powder / chili flakes (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1/2 tsp garam masala powder
- 1 cup oil / ghee
- 6 green chilies (slited vertically in the center)
- 2 tbsp finely chopped ginger and cilantro ((each) for garnish)
- Heat the oil:
Pour oil into your karahi or wok and heat it over medium heat.
- Brown the chicken:
Add the chicken pieces and fry over medium-high heat for 5 minutes, or until golden brown on all sides.
- Add ginger- garlic paste:
Add ginger- garlic paste with salt into the chicken and cook for additional 1-2 minutes.
Now add a cup of water, cover the wok and cook chicken for about 8-10 minutes.
- Simmer with tomatoes and green chilies:
Remove the lid,stir and place the tomatoes on top of the chicken, skin-side up. Cover the karahi and simmer for 7-8 minutes.
Remove the skin of tomatoes with kitchen tong . Cook for a few minutes, stirring occasionally, until the tomatoes mix nicely with gravy.
- Add Yogurt and Spices:
Pour the beaten yogurt and spices into the simmering gravy and stir well to combine everything.
Bring the mixture to a gentle simmer, then increase the heat slightly to medium-high. Cook uncovered, stirring occasionally, until the oil separates from the gravy. This indicates the dish is nearing completion.
- Serving suggestions:
Finally sprinkle chopped ginger ,coriender ,and slited green chilies and serve in karahi (wok) with naan or chapati, fresh salad and raita.
Servings 4
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Cholesterol 47mg16%
- Sodium 644mg27%
- Potassium 501mg15%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Vitamin A 1103 IU
- Vitamin C 6 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Adjust the amount of salt and chili powder to your desired spice level.
- For a richer flavor, use ghee or browned butter instead of vegetable oil.
- Use ripe tomatoes for the best flavor and smooth gravy. This adds depth of flavor.
- After adding the tomatoes and spices, simmer the karahi covered over medium heat. This allows the flavors to meld without burning.
- Fresh cilantro and a squeeze of lemon juice add a bright, refreshing touch to the finished dish.
- Chicken karahi pairs well with naan, roti, or even rice
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