Chicken Karahi Wok
Experience the bold and vibrant flavors of Chicken Karahi Wok, a classic Pakistani dish bursting with aromatic spices and fresh ingredients. This one-pot wonder features tender, bone-in chicken simmered in a rich, tomato-based gravy infused with ginger, garlic, and a medley of spices like coriander, cumin, and garam masala. Whole green chilies add a subtle heat, while fresh coriander and ginger garnish provide a refreshing finish. Cooked in a traditional wok (karahi), this recipe achieves a deep, smoky flavor and glossy, perfectly-spiced gravy. Ready in under an hour, it’s the perfect crowd-pleasing centerpiece for any meal. Serve it hot with naan, roti, or steamed rice for an authentic dining experience that’s sure to impress!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 4 large Tomatoes (ripe, finely chopped or blended)
- 4 whole Green chilies
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 4 tbsp Oil
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1.5 tsp Salt
- 0.5 tsp Garam masala powder
- 1 tsp Cumin seeds
- 3 tbsp Fresh coriander leaves (chopped)
- 2 tbsp Fresh ginger (julienned)
- 0.5 cup Water
Instructions
Heat oil in a large wok (karahi) over medium-high heat.
Add cumin seeds and sauté for 1 minute until aromatic.
Add the ginger and garlic paste, and stir-fry for 1-2 minutes until fragrant.
Add the chicken pieces to the wok and cook on high heat, stirring occasionally, for 6-8 minutes until the chicken starts to brown slightly.
Stir in the chopped or blended tomatoes along with red chili powder, coriander powder, turmeric powder, and salt.
Cover the wok, reduce the heat to medium, and let the mixture simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and the tomatoes have broken down into a thick gravy.
Remove the lid and cook on high heat for about 5-7 minutes, stirring continuously, to reduce the gravy to your desired consistency.
Add garam masala powder and whole green chilies. Stir well and let it cook for another 3 minutes.
Add water (if needed) to adjust consistency, then garnish with julienned ginger and chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 22.7 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 312 mg | 24% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4337 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
