Skip to main content
AkBaat

Chicken Karahi — 40 Minutes, One Pot, No Shortcuts Needed

The dhaba-style tomato-and-ginger karahi with pack masala — Pakistan's fastest impressive dinner. Serves 4.

· 1 min read

Prep: 15 minCook: 35 minTotal: 50 minServes: 4

Ingredients

  • 1kg Chicken
  • 1 pack Karahi masala
  • 500g Tomatoes
  • 3/4 cup Cooking oil — buy at AkBaat
  • 2 inches Ginger, julienned
  • 4-6 Green chillies
  • to taste Red chilli powder — buy at AkBaat

Instructions

  1. Heat oil hot; sear chicken on high until it whitens and edges colour.
  2. Add chopped tomatoes and the masala pack; cook on high, stirring, until tomatoes collapse.
  3. Keep the flame confident — karahi is a fast, hot dish. Cook until oil separates at the sides.
  4. Finish with ginger julienne and whole green chillies; two minutes more, uncovered.
  5. Rest five minutes. Serve in the cooking pot like the dhabas do.

Karahi is the weeknight dish that tastes like a weekend: one pot, high heat, forty minutes gate to plate.

Serving Suggestions

Hot naan or tandoori roti from your atta, sliced onions, and the ginger-chilli garnish doing the decoration. 7UP or Sprite is the canonical companion.

Storage

Two days refrigerated; reheats better than biryani. The oil layer on top is preservation, not error — stir back through.

Cook's Notes

High flame is non-negotiable — karahi simmered gently becomes salan. Sear properly, let tomatoes collapse fully, and the oil-separation moment tells you it's done.

Recommended Products

Frequently Asked Questions

Karahi mein pani kyun nahi dalte?
Tomatoes ARE the liquid — added water thins the signature clinging masala. Trust the high flame and the tomatoes; the dish self-sauces.