Karahi Murgh

Karahi Murgh, also known as Chicken Karahi, is a well-liked and tasty dish from Pakistan and North India. It is named after the cooking vessel, known as a “Karahi,” which is a thick, circular, and deep cooking pot typically made of cast iron or stainless steel.

Karahi Murgh features succulent pieces of chicken cooked in a rich and aromatic gravy made from a combination of tomatoes, ginger, garlic, and a blend of spices. The dish is known for its vibrant red color and thick jammy texture, infused with spices such as cumin, coriander, turmeric, red chili powder, and garam masala, garnished with fresh coriander leaves and served with naan bread or rice.

There’s no Dhaba in Pakistan that wouldn’t serve Chicken Karahi in their menu. You can now imagine the popularity of this dish all over Pakistan. No family gatherings or functions are complete without this Karahi dish being served on the top corner of any buffet table.

The Karahi is a hit owning to an authenticity that comes with three main ingredients. Tomatoes, Ginger and Green Chilli. The enormous number of juicy tomatoes make your gravy thick and flavourful. When tomatoes and ginger work together in a wok, it produces invigorating aroma and fiery taste that gives well defined and comforting kick. Karahi recipes are all about tomato gravy and fresh herbs creating a fragrant dish.

Be sure to check out other Chicken Recipes for more mouthwatering ideas. From Chicken Curry, Chicken Manchurian, Chicken Jalfrezi, to Chicken Dum Karahi, there’s something for every chicken lover to enjoy. Explore, visit, and try these recipes to add taste to your chicken menu.

Step by Step guide to make Karahi Murgh

1. Start off by rinsing the chicken under cold water, marinating it with 3 tablespoons of vinegar, and then rinsing it again before use, vinegar ensures both cleanliness and improved flavor in your chicken karahi dish.

2. Heat oil / ghee in a large wok or karahi on medium heat.

3. Add the chicken pieces to the pan and cook for a few minutes until the chicken begins to change its color to brown.

4. Add the ginger and garlic paste, and cook for about a minute until the raw aroma disappears.

5. Add tomatoes (cut in halves and upside down) along with spices ( 1 teaspoon salt, 1/2 teaspoon turmeric, 1 and a half teaspoon coriander powder and 1 teaspoon red chilli powder).

6. Cover the pan and simmer for about 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally.

7. Once the chicken is cooked, uncover the pan. Use tong to remove skin from tomatoes. Cook on high heat for a few more minutes to allow the gravy to thicken.

8. Add 1 teaspoon grounded cumin, 1/2 teaspoon garam masala, 1 teaspoon black pepper powder, and 1 teaspoon dried fenugreek leaves. Mix well, ensuring the chicken is coated evenly with the spices.

9. Add freshly chopped coriander leaves, green chillies and thinly sliced ginger. Let it sit after turning the flame off so the flavours infuses the Karahi with aromatic fragrance.

10. Give a coal smoke for better taste. Dish out and serve hot, with naan bread or steamed rice.

Exploring the Spices of Karahi Murgh

When it comes to the mouthwatering dish of Chicken Karahi, one cannot ignore the delightful aroma that fills the air as it simmers on the stove.

At the heart of this flavoursome dish lie an array of spices that create a perfect harmony, adding depth and character to the chicken.
Intriguingly, the spices used in Chicken Karahi vary, based on personal preferences and regional influences. However, there are a few essential spices that I can never skip to create tempting Karahi Murgh blend. Let’s take a closer look at them:

Cumin: This warm and earthy spice, with its distinct nutty flavor, forms the backbone of the Chicken Karahi spice blend. It adds a delightful depth to the dish.

Coriander: Known for its fresh and citrusy notes, coriander complements the flavors of the chicken and adds a unique brightness to the dish.

Turmeric: With its vibrant golden hue, turmeric not only lends a lovely color to Chicken Karahi but also provides a subtle earthy flavor.

Red Chili Powder: This fiery spice adds a kick of heat to the dish, creating that characteristic spiciness that Karahi is renowned for.

Garam Masala Powder: A blend of aromatic spices such as cinnamon, cardamom, cloves, and black pepper, adds a rich and complex flavor to Chicken Karahi.

Black-Pepper Powder: Adding black pepper powder to Karahi Murgh can enhance its flavor and introduce a subtle hint of spiciness. You can use freshly crushed black pepper, it gives more depth and aromatic flavor.

Note: Experimentation is key when it comes to the spice blend of Chicken Karahi. Feel free to adjust the quantities of each spice to suit your own preferences, whether you prefer it mild or fiery-hot.

Special Instructions for Perfect Chicken Karahi

To create an exquisite Karahi Murgh with the perfect balance of flavors, it is essential to follow these instructions that will elevate the taste of a Karahi:

1. Choose Fresh Tomatoes

Select ripe, juicy tomatoes to maximise the natural sweetness and tanginess they bring to the dish. Tomatoes that are not fully ripe may not contribute to the best gravy consistency. By selecting ripe tomatoes, you can enhance the overall quality of the gravy and elevate the flavor of your dish. The quality of tomatoes greatly influences the overall taste of Karahi Murgh recipes.

2. Prepping Karahi Cut Chicken

Ensure that the chicken pieces are cut into Karahi size, which means medium-sized chunks that are not too big. This size allows even cooking and better absorption of flavors. Recipes for Chicken Karahi don’t require big pieces.

3. Do not add water

Never add water to any Karahi recipes. Water makes the texture runny and break the aromatic flavour of spices. Tomatoes will release their own water in which chicken pieces will be cooked.

4. Heat the Wok

Always heat up the oil before adding any ingredient, for more fragrance and taste. Anything that is fried without heating up oil, be it salt, ginger or garlic, gives no taste especially when you’re making Karahi dishes.

5. Use freshly ground spices

Using freshly ground cumin and coriander seeds in Chicken Karahi can significantly elevate its flavor and aroma. To incorporate these spices, start by toasting whole cumin and coriander seeds in a dry pan until they become fragrant and slightly darker. Allow them to cool before grinding them into a fine powder using a mortar and pestle or a spice grinder. Once the chicken is cooked and the gravy is simmering, sprinkle the freshly ground cumin and coriander over the dish and stir well to incorporate the spices.

Finding the Ideal Accompaniments for Karahi

Pairing perfection is essential to enhance the dining experience, and finding the ideal accompaniments for Chicken Karahi takes it to a new level.

One of my personal favorite is a combination of Chicken Karahi, naan bread, and chilled coke. This combination never fails to satisfy my taste buds and leave me feeling content. Sharing some more ideas with you:

• A bowl of fragrant basmati rice creates a perfect harmony with the bold flavour of the Karahi.
• A warm and freshly baked naan bread is an excellent accompaniment to soak up the flavourful gravy of Chicken Karahi.
• To balance the spiciness of Karahi, mint raita is a great idea.
• Salad adds a refreshing element to the Karahi experience. My Abu loves garden-fresh salad with a mix of lettuce, onions, cucumbers, and tomatoes with a tangy dressing.

Key Ingredients that will lift the Taste of Karahi Murgh

Chicken Karahi is indeed a delicious dish on its own, but there are certain ingredients that may seem ordinary but have a significant impact on the taste of the Karahi. These irreplaceable ingredients include:

Green Chillies are known for their spicy flavour. Adding them to the chicken Karahi recipes brings a pleasant heat that adds a kick to the dish. Garnish it with thinly cut slices or roughly chopped chunks.

Ginger is a versatile ingredient that adds a distinct warmth and depth of flavour. Its aromatic and slightly tangy taste complements the other ingredients, contributing to the overall deliciousness Karahi dish.

Fresh coriander, also known as Cilantro, brings a vibrant and herbaceous flavour to the Chicken Karahi. Its bright green leaves add visual appeal, and the fresh taste helps to balance the richness of the dish.

Misconception of Adding Onions in Karahi Recipes

Adding onions in your Karahi recipe is a common misconception. It alters the dish, turning it more into a Curry, rather than a true Karahi. I have seen many recipes recommend combining onions and tomatoes paste to create a thick gravy. I’m not saying this practice is necessarily wrong or unethical, but it does deviate from the traditional concept of Karahi, which does not involve onions.

If you’ve ever had the chance to visit Pakistan or have roots there, you might have experienced the renowned truck hotels nestled along the roads especially the famous restaurants in Peshawar. This Chicken Karahi recipe bears a striking resemblance to the Karahi served in those establishments.

The authenticity of this recipe becomes even more evident if you’ve had the pleasure of dining at the legendary Nisar Charsi Tikka hotel in Lahore. The flavors and techniques used in this recipe accurately capture the essence of their renowned Chicken Karahi.

Personally, I prefer to make Chicken Karahi without onions to stay true to the authentic Karahi experience. By omitting onions, you can truly savor the flavors and essence of Karahi in its purest form.