FUSION · SHARED BY Akhil Gopinatha Kurup

Authentic Lahori Street-Style Chicken Karahi

A celebrated Punjabi-Pakistani specialty cooked at high heat in a traditional wok with juicy bone-in chicken, sweet ripe tomatoes, freshly crushed spices, and ginger, omitting onions for a pure, robust savory flavor.

Prep 20 min · Cook 35 min · Serves 10 · 0 unique views

Ingredients

2.5 kg (5.5 lbs) Bone-in chicken cut into small curry pieces1 cup (240 ml) Ghee or cooking oil4 tbsp Fresh ginger-garlic paste1.5 kg (3.3 lbs) Ripe medium red tomatoes, halved2 tbsp Coriander seeds, coarsely dry-roasted and crushed1.5 tbsp Cumin seeds, dry-roasted and coarsely crushed1.5 tbsp Red chili flakes (kashmiri or mild red pepper)1.5 tbsp Freshly crushed coarse black peppercorns1 tsp Turmeric powder2.5 tsp or to taste Sea salt0.5 cup (120 ml) Full-fat plain yogurt, whisked smooth1.5 tbsp Kasuri methi (dried fenugreek leaves), crushed1 tsp Garam masala powder8 medium Green chilies, slit lengthwise0.5 cup Fresh ginger, cut into matchstick juliennes0.5 cup Fresh cilantro (coriander leaves), finely chopped

Cooking steps

1.Heat ghee or cooking oil in a large heavy-bottomed karahi or wok over high heat until shimmering.

2.Add the bone-in chicken pieces along with the salt; sear aggressively for 6 to 8 minutes, stirring frequently until the meat turns opaque and lightly browned.

3.Stir in the ginger-garlic paste and saute for 2 minutes until fragrant and the raw aroma dissipates.

4.Arrange tomato halves cut-side down directly across the chicken, reduce heat to medium-high, cover tightly with a lid, and steam for 8 to 10 minutes until skins blister and loosen.

5.Uncover the wok, and using metal kitchen tongs, gently lift off and discard all loosened tomato skins.

6.Use a wooden spoon to mash the softened tomato pulp into the sauce, then raise the heat to high to reduce excess liquid.

7.Incorporate the crushed coriander seeds, crushed cumin, red chili flakes, and turmeric powder; stir-fry vigorously (bhunai technique) for 5 minutes until a concentrated masala clings to the meat.

8.Lower heat to medium, pour in the whisked yogurt in a steady stream, and cook for 4 to 5 minutes until the fat separates and surfaces along the edges of the wok.

9.Fold in the freshly cracked black pepper, crushed kasuri methi, and slit green chilies, simmering for 2 to 3 minutes until aromatic.

10.Verify with an instant-read meat thermometer that the chicken has reached an internal temperature of 165°F (74°C) at the thickest section near the bone.

11.Turn off the heat, dust with garam masala, and top generously with fresh ginger juliennes and cilantro before serving directly in the karahi alongside warm naan or roghani roti.

Chef tips

Traditional Lahori karahi omits onions entirely; onions add unwanted moisture and sweetness that dilute the characteristic tangy tomato-ginger profile.

Always add the freshly crushed black peppercorns toward the very end of cooking to preserve bright pungency and prevent the gravy from turning unpleasantly dark.

For best flavor, use whole spices freshly crushed in a mortar and pestle rather than pre-ground powders to achieve the signature rustic crunch.

If dining with sensitive diners or checking for specific intolerances, always verify commercial spice blends and dairy products for cross-contact.

AI-generated recipe shared by a community member. Verify food safety and allergens independently.