🍲 Chicken karahi

Name: Chicken karahi
Total time: 40 min
Yield: 4
Cuisine: Pakistan · Khyber Pakhtunkhwa and Punjab
Ingredients: 1 kg chicken, bone-in, in small pieces; 5 tomatoes, chopped; 1 tbsp grated ginger plus a thumb of ginger in thin strips; 5 garlic cloves, crushed; 4 green chilies, slit; 3 tbsp ghee; 1 tsp crushed chili flakes, 1 tsp ground coriander, salt; A handful of fresh coriander

Origin: Pakistan · Khyber Pakhtunkhwa and Punjab

495kcal

per serving · 300 g

165kcal

per 100 g

42 gProtein14 g / 100 g

32 gFat10.5 g / 100 g

14 gCarbs4.5 g / 100 g

Chicken karahi is cooked fast in a karahi, a deep wok-like pan, with fresh tomatoes, ginger, garlic and green chilies in ghee. There is no onion base: the tomatoes collapse into a thick, glossy sauce that coats the chunky pieces of chicken. It is finished with julienned ginger and fresh coriander and eaten straight from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4.5 g carbs per 100 g

✓

High protein14 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, ghee

Contains dairybecause of: ghee

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

chickentomatogingergarlicgreen chiligheecoriander

Recipe

4 servings40 min

Ingredients

1 kg chicken, bone-in, in small pieces
5 tomatoes, chopped
1 tbsp grated ginger plus a thumb of ginger in thin strips
5 garlic cloves, crushed
4 green chilies, slit
3 tbsp ghee
1 tsp crushed chili flakes, 1 tsp ground coriander, salt
A handful of fresh coriander

Method

Heat the ghee in a karahi or wok and fry the chicken over high heat for 6–8 minutes until it changes colour.
Add the grated ginger and garlic and fry for 1 minute.
Add the tomatoes, salt, chili flakes and ground coriander, cover and cook for 10 minutes until the tomatoes soften.
Uncover, mash the tomato skins in and cook over high heat, stirring, until the sauce is thick and the ghee shines on top.
Add the green chilies, ginger strips and coriander and serve.

How to make it lighter

Halve the ghee: 1 tbsp ghee is about 120 kcal, and the tomatoes provide plenty of sauce.
Spoon off visible fat from the surface before serving.
Fill half the plate with a cucumber-onion salad.

History

The dish takes its name from the pan it is cooked in. It is strongly associated with roadside restaurants in northwest Pakistan and Lahore, and karahi is now one of the most ordered dishes in Pakistani restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →