Murgh Karahi is a classic Pakistani chicken curry renowned for its bold flavors, vibrant colors, and aromatic spices. Traditionally cooked in a karahi, a deep, circular wok, it combines tender chicken pieces with fresh tomatoes, ginger, garlic, and a signature spice blend. What sets Murgh Karahi apart is its high-heat cooking and minimal water, which allows the oil to separate and the flavors to concentrate, giving the dish its characteristic richness.
Perfect for family dinners, festive occasions, or a weekend treat, Murgh Karahi is both spicy and comforting, delivering authentic restaurant-style flavor right in your own kitchen.
Ingredients Breakdown of Murgh Karahi
The magic of Murgh Karahi lies in its fresh ingredients and balanced spices. Bone-in chicken ensures maximum flavor, while ripe tomatoes create a naturally tangy gravy. Fresh ginger and garlic add fragrance, and green chilies give the curry a spicy kick.
Ground spices such as red chili, coriander, and cumin build depth, while fresh cilantro and julienned ginger finish the dish. Optional kasuri methi or butter enhances aroma and richness without compromising tradition.
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Equipment Needed
- Heavy-bottomed karahi or wok
- Sharp knife and chopping board
- Mixing bowls for chicken and spices
- Wooden spoon or spatula
- Mortar & pestle or spice grinder (optional)
- Lid for simmering
Preparation of Murgh Karahi
- Wash and cut chicken into medium-sized pieces; pat dry to reduce splattering.
- Chop tomatoes finely or blend for a smooth gravy.
- Prepare fresh ginger-garlic paste by crushing or blending them together.
- Slice green chilies and separate cilantro leaves for garnish.
- Measure all spices before cooking for efficient workflow.
Cooking Timetable
| Stage | Time | Details |
| Ingredient Prep | 15–20 min | Wash, chop, measure |
| Browning Chicken | 10–12 min | High heat to seal juices |
| Cooking Tomatoes & Spices | 12–15 min | Cook until oil separates |
| Simmering Chicken | 20–25 min | Tender and flavorful |
| Final Thickening | 5–7 min | Uncover and reduce gravy |
| Garnish & Resting | 3–5 min | Add herbs & serve |
Step-by-Step Instructions of Murgh Karahi
- Heat oil or ghee in the karahi over high flame.
- Add chicken pieces and sear until lightly browned.
- Add ginger-garlic paste; cook until raw smell disappears.
- Add chopped tomatoes; cook on medium flame until soft and oil begins to separate.
- Stir in ground spices, salt, and black pepper. Mix well.
- Cover and simmer until chicken is tender; avoid adding excess water.
- Uncover and increase heat to thicken the gravy.
- Finish with green chilies, fresh cilantro, julienned ginger, and optional kasuri meth i. Cook for a few more minutes until oil pools on top.
Serving Suggestions of Murgh Karahi
Serve Murgh Karahi hot with naan, roti, or steamed basmati rice. Pair it with fresh onion salad, lemon wedges, or yogurt raita for a traditional Pakistani meal. Garnish with extra julienned ginger and cilantro for a vibrant presentation. A small knob of butter on top can add richness without overpowering the dish.
Comparison Table
| Style | Difference | Flavor Profile |
| Classic Murgh Karahi | Tomato-based, no cream | Spicy & tangy |
| Butter Karahi | Extra butter & garlic | Rich & smooth |
| White Karahi | Yogurt-based, no tomatoes | Mild & creamy |
| Dhaba-Style Karahi | High flame, extra green chilies | Bold & rustic |
| Slow-Cooked Karahi | Longer simmer | Deep, meaty flavor |
Tips & Variations of Murgh Karahi
- Use bone-in chicken for juicier meat and better flavor.
- Avoid overcrowding the karahi; sear in batches if needed.
- Keep the initial and final cooking flames high for proper texture.
- Adjust spice levels according to preference; reduce green chilies for mild curry.
- Optional: Add kasuri methi or butter at the end for enhanced aroma and richness.
- For smoky flavor, use the dhungar method with a small piece of burning coal under the lid.
Ingredient Table
| Ingredient | Amount | Purpose / Tip |
| Bone-in Chicken | 1 kg | Rich flavor & juiciness |
| Tomatoes | 4–5 medium | Base of gravy |
| Ginger-Garlic Paste | 2 tbsp | Aroma & depth |
| Green Chilies | 4–6 | Heat |
| Red Chili Powder | 1–1.5 tsp | Spice & color |
| Cumin Powder | 1 tsp | Earthy flavor |
| Coriander Powder | 1 tbsp | Depth |
| Garam Masala | ½ tsp | Finishing aroma |
| Salt | To taste | Flavor balance |
| Fresh Cilantro | Handful | Garnish |
| Julienne Ginger | 1 tbsp | Traditional garnish |
| Ghee or Oil | ½ cup | Cooking medium & richness |
| Kasuri Methi (optional) | 1 tsp | Aroma |
| Lemon Juice (optional) | 1 tbsp | Brightness |
FAQ’s
Q: Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor.
Q: Is Murgh Karahi very spicy?
Spice can be adjusted according to taste.
Q: Can I cook it in a regular pan instead of a karahi?
Yes, use a heavy-bottomed skillet for similar results.
Q: How do I keep chicken tender?
Avoid high flame for the entire cooking; simmer after browning until cooked.
Nutritional Info (Approx. per serving)
- Calories: 420 kcal
- Protein: 32 g
- Carbohydrates: 6 g
- Fat: 30 g
- Fiber: 2 g
Final Thoughts
Murgh Karahi is a show-stopping dish that highlights the depth of Pakistani cuisine. Its tender chicken, tangy tomato gravy, and aromatic spices make it ideal for family meals, dinner parties, or special occasions. With proper preparation, it brings restaurant-quality flavor into your home kitchen.
Conclusion
Mastering Murgh Karahi is about high-heat cooking, fresh ingredients, and patience. If you follow this recipe, you’ll have a spicy, flavorful, and authentic Pakistani chicken curry that goes well with rice or naan.
