A karahi is a deep, round steel pan, and the dish takes its name from it: meat fried hard over high heat, then cooked down with tomatoes, green chillies, ginger and garlic until the oil rises to the top. Here are all six karahis from Aamna’s kitchen, from a 15-minute black pepper chicken karahi to a slow-simmered lamb one.
Karahi at a glance
- Karahi, or kadai in Hindi, is a Pakistani and North Indian dish named after the pan it’s cooked in
- Most karahis need very few ingredients: meat, tomatoes, ginger, garlic, green chillies and black pepper
- High heat does the work, so there’s little or no marinating
- It’s ready when the oil rises to the top of the pan
- Serve it straight from the pan with naan, roti or paratha
Which karahi should you make?
| Karahi | What makes it different | Time |
|---|---|---|
| Black pepper chicken karahi | Two tablespoons of crushed peppercorns, no tomatoes and no chilli powder | About 15 minutes |
| Charsi chicken karahi | Street style, with no onions and no spice mixes, just black pepper, tomatoes and green chillies | About 30 minutes |
| Masala chicken karahi | A full spice base and cherry tomatoes, cooked over charcoal or on the hob | About 30 minutes |
| Lamb karahi | Bone-in lamb with Kashmiri chilli and danya jeera, fresh tomatoes crushed into the sauce | About 1 hour 5 minutes |
| White lamb karahi | No tomatoes or red chilli, finished with yoghurt for a mild, creamy sauce | Over an hour |
| Beef karahi | Beef chunks fried in oil and ghee, then simmered until tender | About 1 hour 30 minutes |
Chicken karahi recipes
If you want a karahi tonight, make it with chicken. All three are quick, because the chicken is fried hard on high heat and cooks through in minutes rather than hours.
Black pepper chicken karahi, or kali mirch karahi, is the fastest recipe on the site. Chicken is fried with garlic, ginger and two tablespoons of coarsely crushed peppercorns, and there’s no tomato at all, so the pepper does the talking.
Charsi chicken karahi is the Pakistani street style. There are no onions and no spice blends. The chicken is fried hard for 15 minutes, then fresh tomatoes are softened under the lid, their skins lifted out and the flesh crushed into a glossy gravy. It’s the one to make if you searched for charsi karahi.
Masala chicken karahi is the fuller version most people picture: bone-in chicken seared first, then cooked with turmeric, garam masala, danya jeera, red chilli and cherry tomatoes. Aamna cooks hers over hot charcoal for a smoky finish, but it’s just as good on the hob. If you’re after a classic chicken karahi recipe, start here.
Quick Black Pepper Chicken Karahi
Kali mirch chicken karahi with bold black pepper and very few ingredients, ready in about 15 minutes.
Charsi Chicken Karahi: Delicious 30-Minute Dish
Pakistani street-style charsi karahi with a handful of ingredients and big flavour, ready in about 30 minutes.
Masala Chicken Karahi Cooked Over Charcoal
Masala chicken karahi cooked over hot charcoal on the grill, for a smoky flavour you can't get on the hob.
Lamb karahi recipes
Lamb takes longer, so these are weekend karahis. Lamb karahi sears bone-in lamb with black pepper, Kashmiri chilli and danya jeera, then simmers it for 45 minutes with fresh tomatoes into a thick, rich gravy.
White lamb karahi skips the tomatoes and red chilli altogether. The lamb is simmered with salt, black pepper, garlic and ginger until tender, the liquid is cooked off, and yoghurt goes in at the end for a pale, mild sauce.
Lamb Karahi
Bone-in lamb cooked in a karahi with tomatoes, green chillies and spices into a thick, hearty gravy.
White Lamb Karahi
A mild Pakistani lamb karahi with simple spices that let the lamb shine, without heavy chilli heat.
Beef karahi
This beef karahi recipe keeps the ingredient list short. The beef is fried in oil and ghee for 10 minutes, cooked with tomatoes and Kashmiri chilli, then simmered for an hour and reduced until the masala clings to the meat. Sirloin or ribeye cook fastest. Braising steak works too but needs longer.
How to Make Beef Karahi with Few Ingredients
Tender beef karahi made with just a few ingredients, in a thick and flavourful gravy.
How to make a good karahi
- Use your highest heat. A karahi is fried, not stewed. Use your biggest ring and a heavy pan, and keep things moving so nothing catches.
- Peel the tomatoes in the pan. Halve them, soften them under the lid, then lift the skins out with tongs and crush the flesh into the gravy.
- Crush your own black pepper. Freshly crushed peppercorns taste far stronger than ready-ground pepper.
- Wait for the oil. When it rises to the top of the pan, the karahi is ready.
- Reduce a watery gravy. Turn the heat up for the last few minutes and cook the liquid off.
- Add smoke indoors. Set a glowing piece of charcoal in a small steel bowl on top of the karahi, add a few drops of oil and cover for 5 minutes.
- Finish fresh. Thin slices of ginger, green chillies and coriander go on at the end.
What to serve with karahi
Karahi is eaten straight from the pan with naan, roti or paratha. Add raita or a cucumber salad to cool things down. For a proper karahi night, make a chicken one and a lamb one side by side, with a plate of mini keema parathas.
Karahi FAQs
What is a karahi?
It’s both a pan and a dish. The pan is deep and round, a bit like a wok, and made of steel or iron. The dish is meat cooked quickly in it with tomatoes, green chillies, ginger and garlic.
What is the difference between karahi and kadai?
Nothing. They’re the same pan and the same style of cooking. Karahi is the Urdu name and kadai the Hindi one.
What is the difference between charsi karahi and chicken karahi?
Charsi karahi keeps it simple, with no onions and no ground spice mixes, just black pepper, tomatoes and chillies. A masala chicken karahi adds turmeric, garam masala, chilli powder and ground coriander and cumin.
Do I need a karahi pan?
No. A wok or a heavy, deep frying pan on your biggest ring works well.
Which karahi is the quickest?
Black pepper chicken karahi, at about 15 minutes. Charsi and masala chicken karahi take about 30.
Can I use mutton instead of lamb?
Yes. Mutton takes longer to become tender, so add a little more water and simmer for longer.
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