This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.

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  • Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Cook's Note:

Substitute corn oil for the sunflower oil if desired.

Nutrition Facts

429 calories; 33.4 g total fat; 61 mg cholesterol; 698 mg sodium. 9.5 g carbohydrates; 23.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2018
i have to start with a huge complaint. Maybe its just my ignorance...but i dispise recipes that lioe this one call for green chiles. like jalapenos are the same as pablonos or Anaheims. the first time iwent with Anaheim's. this time i added jalapenos and pablanos. both times i added. cardamom and doubled garlic and ginger. love the dish. Read More
(1)

Most helpful critical review

Rating: 3 stars
10/21/2017
My dear friend sorry to break the news but this recipe is decades old. Secondly you need to fry all the spices first and then add the chicken and garnish. Third it's a Pakistani recipe and not Indian. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2018
i have to start with a huge complaint. Maybe its just my ignorance...but i dispise recipes that lioe this one call for green chiles. like jalapenos are the same as pablonos or Anaheims. the first time iwent with Anaheim's. this time i added jalapenos and pablanos. both times i added. cardamom and doubled garlic and ginger. love the dish. Read More
(1)
Rating: 3 stars
10/20/2017
My dear friend sorry to break the news but this recipe is decades old. Secondly you need to fry all the spices first and then add the chicken and garnish. Third it's a Pakistani recipe and not Indian. Read More
(2)
Rating: 4 stars
10/27/2018
i have to start with a huge complaint. Maybe its just my ignorance...but i dispise recipes that lioe this one call for green chiles. like jalapenos are the same as pablonos or Anaheims. the first time iwent with Anaheim's. this time i added jalapenos and pablanos. both times i added. cardamom and doubled garlic and ginger. love the dish. Read More
(1)
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Rating: 5 stars
02/28/2018
I make sure that I cook out all of the water and have a gravy like consistency as my Pakistani friends have taught me. I even added some ground coriander as one friend recommends. Once you get it gravy like the seasoning really comes out and gives the chicken so much flavor. I have made this many times!!! Read More
Rating: 4 stars
05/14/2018
Dry coriander powder and sliced ginger are also added mostly in Paksiatni Karhai recipe. I think ginger on top is like a must. Read More