Charsi chicken karahi is a Pakistani street-style karahi made with a handful of ingredients: chicken, tomatoes, green chillies, ginger, garlic and plenty of black pepper. Cooked fast over high heat, it’s ready in about 30 minutes.
There are no onions and no spice blends. The flavour comes from frying the chicken hard, then crushing fresh tomatoes into the pan until the oil rises to the top.
Why this recipe works
- High heat from start to finish. Frying the chicken hard for 15 minutes gives it colour and a deep, savoury flavour.
- Freshly ground black pepper. Two tablespoons go in, giving charsi karahi its warmth instead of chilli powder.
- Whole tomatoes, skins removed. Halved tomatoes soften under the lid, the skins lift off, and the flesh is crushed into a smooth, glossy gravy.
Tips for the best charsi chicken karahi
- Use a splatter guard. The pan stays on high heat, so it will spit.
- Keep stirring. Once the tomatoes are in, stir every minute so nothing catches.
- Watch for the oil. When it rises to the top, the chicken is cooked and the karahi is ready.
- More heat? Scatter extra chopped green chillies over at the end.
What to serve with charsi chicken karahi
Serve straight from the pan with warm tandoori naan, fresh ginger and coriander. If you like this style, try the even quicker black pepper chicken karahi, the smoky masala chicken karahi cooked over charcoal or a slow-cooked beef karahi.
Charsi Chicken Karahi FAQs
What is charsi karahi?
A Pakistani street-style karahi made with very few ingredients. Chicken is fried on high heat with ginger, garlic, salt and black pepper, then finished with fresh tomatoes and green chillies.
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.
How long does charsi karahi take?
About 30 minutes from start to finish.
Why remove the tomato skins?
It keeps the gravy smooth. After a few minutes under the lid, the skins loosen and lift off easily with tongs.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Charsi Chicken Karahi: Delicious 30-Minute Dish
Charsi Chicken Karahi. This dish uses just a handful of ingredients but packs a punch with its incredible taste, all ready within 30 minutes. Charsi Chicken Karahi is a popular street food from Pakistan known for its rich, spicy flavour and tender chicken.
Ingredients
Instructions
Cook the Chicken
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Add 1/2 cup of oil to a deep pan and bring it to high heat.
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Melt in 1 tablespoon of ghee for extra richness.
Heat the Oil and Ghee
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Add the chicken pieces to the pan.
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Toss in 1 tablespoon each of garlic paste, ginger paste, and sea salt.
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Fry the chicken on high heat for about 15 minutes, stirring constantly to prevent sticking and burning.
Add Black Pepper
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About 7 minutes into frying, sprinkle in 2 tablespoons of freshly ground black pepper powder.
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Continue frying until the chicken develops a golden colour.
Add Tomatoes
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Add 5 large tomatoes, cut in half, to the pan.
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Fry the tomatoes with the chicken for about 5 minutes, then cover the pan with a lid to soften the tomato skins.
Remove Tomato Skins
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Once the tomato skins have softened, use tongs to remove them from the pan.
Crush the Tomatoes
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Use a sturdy wooden spatula to thoroughly smash the tomatoes into the curry.
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Continue cooking on high heat, using a splatter guard to keep your kitchen clean. Stir the mixture every minute.
Cook Through
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After about 10 more minutes, the chicken should be cooked through. You’ll know it’s ready when the aromatic oil rises to the top.
Add Green Chilis
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Add the large green chilis to the pan.
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Cover with a lid for a few minutes to soften the chilis.
Final Touches
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Garnish the dish with fresh coriander and ginger slices.
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If you want extra heat, add a few chopped green chilis.
Serve
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Serve your Charsi Chicken Karahi with fresh, warm tandoori naan.
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