This chicken karahi recipe is a classic Pakistani masala karahi: bone-in chicken fried with ginger, garlic and warm spices, then cooked with tomatoes and green chillies until the oil rises. We cook ours in a steel karahi over hot charcoal for a smoky flavour.
No charcoal? It works on the hob too. Everything else stays the same, and it’s on the table in about 30 minutes.
Why this recipe works
- Seared before the spices go in. The chicken is fried plain until lightly golden, so the spices don’t burn.
- A full spice base. Turmeric, garam masala, danya jeera, red chilli and black pepper give a rich, rounded masala.
- Cherry tomatoes. They break down quickly into a sweet, tangy gravy with no peeling needed.
- Charcoal heat. Real flame adds a smokiness you can’t get from a gas ring.
Tips for the best chicken karahi
- Get the coals white-hot. You want intense heat, not gentle warmth.
- Cooking on the hob? Use your biggest ring on high and a heavy pan or wok.
- Add smoke indoors. Put 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.
- Small bone-in pieces. They cook evenly, and the bones add flavour to the gravy.
- Know when it’s done. The oil rises to the top and the chicken is cooked through.
What to serve with chicken karahi
Serve hot with naan, roti or paratha, and plenty of fresh coriander, green chillies and ginger. For a simpler version, try our charsi chicken karahi or the 15-minute black pepper chicken karahi.
Chicken Karahi FAQs
Can I make chicken karahi without a charcoal grill?
Yes. Cook it in a karahi or wok on the hob over high heat. For a smoky finish, use the hot coal trick in the tips above.
What is a karahi?
A karahi is a deep, round steel or iron pan, a bit like a wok. The dish is named after it.
Which chicken is best for karahi?
A whole skinless chicken cut into small bone-in pieces. The bones keep the meat juicy and add flavour.
What is danya jeera?
A mix of ground coriander and cumin, used in lots of Pakistani and Indian cooking. You can buy it ready-made or mix the two yourself.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Masala Chicken Karahi Cooked Over Charcoal
Authentic masala chicken karahi cooked over charcoal on the Kamado Joe grill. Smoky, bold, and deeply flavourful, perfect with naan or paratha.
Ingredients
Instructions
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Heat charcoal until red-hot.
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Sear chicken in oil until golden.
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Add ginger & garlic paste, fry 1 min.
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Add spices, fry briefly.
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Add tomatoes & chillies, cover 3 mins.
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Pour in water, cover, cook 10 mins.
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Garnish & serve hot.
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