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Chicken Karahi

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This chicken Karahi recipe competes with the best Indian restaurants but it is totally achievable for the home cook. It is a healthy, low fat, incredibly flavorful dish that calls for simple ingredients that you can find at your local grocery store. Put this recipe on your dinner rotation for a quick healthy meal.

A bowl of chicken Karahi and lentils.

Have you ever tasted Chicken Karahi?  Well, I had not, and I had never even heard of it until recently.   Out shopping at World Market  one day, I saw this cute stainless-steel, three-piece pan set and bought it thinking it would be just right for the two of us and we would each have our own little serving dish.   The attached tag said it was a karahi pan, that was a total ‘unknown’ to me.  

With a little research, I learned that chicken karahi is a spicy one-pot dish from Pakistan and North India.  It is also a low-calorie and low-fat dish that is really spicy and flavorful and it can be whipped up and on the table in thirty minutes.   Chicken karahi is also known as Punjabi, and can be served with naan bread and lentils.  

A serving dish with chicken Karahi.

Don really liked this dish and had a nice cold, sudsy glass of beer with it which was the perfect accompaniment.

Collage showing the ingredients needed for chicken Karahi and the steps for cooking the chicken.
Chicken Karahi with lentils.


If you like a lot of heat just increase the chiles.

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A serving dish with chicken Karahi.

Chicken Karahi

This recipe for chicken karahi is a spicy one-pot dish from Pakistan and North India. It is a delicious low-calorie, low-fat dish that is quick and easy to prepare.
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 269kcal
Author: Pat Nyswonger


  • 1 pound chicken breasts skinless and boneless
  • ½ teaspoon salt 2 tablespoons olive or coconut oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely grated fresh ginger
  • 2 jalepeno peppers finely chopped
  • 1-2 red chile peppers finely chopped (I used red jalepeno peppers)
  • ½ red bell pepper cut into 1-inch pieces
  • ½ teaspoon cumin
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chicken broth
  • 6-8 Roma tomatoes cut into large pieces
  • 1 teaspoon Garam Masala seasoning
  • 2-3 tablespoons chopped fresh cilantro for garnishment


  • Using paper towels, wipe the chicken breasts dry and cut them into 1-inch cubes
  • In a large skillet or karahi pan, heat the oil over medium-high and add the chicken cubes, searing to a golden brown. Transfer the chicken to a paper towel lined plate to drain off any excess oil.
  • Add the garlic and ginger to the skillet and cook for 20 seconds, just until the garlic is fragrant.
    Add the chopped jalepeno and red peppers, red bell pepper, cumin, black pepper, chicken broth Garam Masala and tomatoes. Add the reserved seared chicken cubes and bring the pan to a boil.
    Reduce the heat to low, cover the pan with a lid and cook for 5-8 minutes, until the chicken is fully cooked and the sauce is bubbly.
  • Sprinkle the chopped cilantro over the dish and serve at the table from the karahi pan, with naan bread and cooked lentils.


A karahi pan is actually like a Chinese wok with a rounded bottom and you can substitute a Chinese wok, or a skillet would work also.



Serving: 1 | Calories: 269kcal | Carbohydrates: 10g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 600mg | Fiber: 3g | Sugar: 5g
Chicken Karahi

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating


Wednesday 17th of June 2015

I feel elated when someone from far off the Indian sub-continent dishes out such a gorgeous looking chicken karahi dish. I applaud you at the perfect looking chicken karahi that you have cooked. The dish simply looks scrumptious. I am loving it to the hilt. Very very nice.


Wednesday 17th of June 2015

Thank you for your very nice comments....this was so delicious with all the flavors. :)

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