Pakistani
Chicken Karahi
Chicken cooked hard and fast in a wok-shaped karahi with tomatoes, green chilies and ginger. No onions, no cream, and ready in under an hour.
Ingredient guide
Chicken
The most cooked protein on the site, from karahi and biryani to shawarma and fried rice. Bone-in pieces give richer curries; boneless thigh is the most forgiving for quick cooking.
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Cooking tips
- Cook bone-in chicken to 74°C (165°F) at the thickest point, next to the bone.
- Thigh stays juicy under high heat; breast is best cooked fast and rested.
- Salt and a spoon of yogurt 30 minutes ahead make any cut more tender.
Substitutions
- Turkey thigh for chicken thigh, same timing
- Firm tofu or paneer for vegetarian curries
- Mutton for chicken in karahi and biryani, cooked 3–4× longer
Storage
Raw chicken keeps 1–2 days in the coldest part of the fridge, on the bottom shelf. Freeze for up to 9 months; thaw overnight in the fridge, never on the counter.
Preparation
Rinse only if needed, and pat dry before searing. Cut curry pieces to an even size so they finish together. Keep a separate board for raw meat.