Traditional Chicken Karhai

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Made in a traditional karhai, this traditional Pakistani dish is known for its spicy tomato based sauce.
  • PREP TIME: 5 minutes
  • COOK TIME: 40 minutes
  • SERVINGS: 6 persons
Traditional Chicken Karhai


  • 1.5 kg Chicken
  • 1 medium Onion
  • 3-4 medium sized Tomatoes
  • 1 tea spoon Ginger, crushed
  • 1 tea spoon Garlic, crushed
  • Salt : to taste
  • 1 teaspoon Red chilli powder (or to taste)
  • 1/2 teaspoon Haldi
  • half cup Ghee/ oil
  • 1 tea spoon Coriander leaves
  • 2 Green chillies


  • 1. Put ghee or oil and thinly sliced onion in a wok, golden fry them.
  • 2. Put ginger and garlic, cook a little for one minute.
  • 3. Put chicken in and fry till it turns golden so that juices are sealed.
  • 4. Chop tomatoes into small pieces, put them and salt, red chili powder and haldi in the wok with a little bit of water (half cup approx), cover it with lid.
  • 5. When tomatoes soften, take the lid off and cook on high flame till water dries out.
  • 6. When oil separates, sprinkle chopped coriander, Julianne ginger and green chilies.
  • 7. Serve it with Naan or Chapati and raita or green chutney


Sana Sheikh
Sana Sheikh For more recipes from the author, click here Sana is a home maker originally from Islamabad and currently residing in UK. She has done her masters in HRM and is the mother of a beautiful toddler.
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