PakistaniMedium · Hot
Chicken Karahi: Pakistan's Wok-Fire Chicken with Tomatoes and Ginger
A fiery, tangy Pakistani wok dish where bone-in chicken absorbs deep tomato and ginger flavors over high heat. This karahi delivers smoky char, bold spice, and a finish of fresh cilantro and lemon.
Prep
45 min
Cook
30 min
Total
1h 15m
Method
Marinate the Chicken
1
Score the chicken thighs with deep cuts on both sides. This allows the yogurt and spices to penetrate deeply.
2
3
Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Toast the Whole Spices
4
Heat a wide karahi or heavy-bottomed wok over high heat until smoking. Add sunflower oil.
5
Add cumin seeds, cinnamon stick, and cloves to the hot oil. They will sizzle immediately and release their aroma within 15 seconds. Do not burn.
Build the Karahi Base
6
Add sliced yellow onions and cook for 5 minutes, stirring frequently, until they soften and begin to turn golden.
7
Add minced garlic and cook for 1 minute until fragrant.
8
Add grated fresh ginger and cook for another 2 minutes, stirring to combine with the onions and garlic.
Cook the Chicken in Tomato Gravy
9
Add the marinated chicken pieces in a single layer. Let them sear untouched for 3 minutes to develop color.
10
Turn the chicken pieces and add the chopped tomatoes. Stir everything together.
11
Sprinkle the ground spice blend over everything: 2 tsp cumin, 0.5 tsp turmeric, 1.5 tsp cayenne, 0.5 tsp black pepper, and 1.5 tsp salt.
12
Cover the karahi and cook on medium-high heat for 15 minutes, allowing the tomatoes to break down and create a thick gravy.
13
Uncover, increase heat to high, and cook for an additional 5 minutes, tossing frequently, until the oil separates and the gravy becomes glossy and concentrated.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
293
per serving
Low sugar · 9gLow saturated fat · 3g
Protein
7g
Carbs
23g
Fat
22g
Sat. fat
3g
Fiber
6g
Sugar
9g
Sodium
1497mg
Gluten FreeDairy FriendlyHigh Protein NeedsLow CarbMuscle MaintenanceHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
20Pt
Runoff
0.06g P
Tomatoes, roughly chopped drives 44% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
2
Sweet
4
Salty
4
Sour
2
Bitter
8
Spicy
Textures
TenderCrispySaucy
Aromas
HerbalSmokySpicedAromatic
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken must reach an internal temperature of 165°F (74°C) to ensure food safety. Use a meat thermometer to verify doneness, especially at the center of the thickest piece.
Cross Contamination
Use separate cutting boards and utensils for raw chicken. Never place cooked chicken on surfaces that held raw poultry. Wash hands thoroughly with soap after handling raw chicken.
Marinate chicken in the refrigerator at or below 40°F (4°C). Do not marinate at room temperature, even for the initial 30-minute period if your kitchen is warm.
Handling
When scoring and marinating chicken, use disposable gloves or wash hands immediately. The deep cuts allow marinade penetration but also create surface area for bacterial contact.
Equipment Safety
The karahi reaches extremely high temperatures (smoking hot). Use long-handled tongs and utensils. Stand back when adding ingredients to prevent oil splatter burns.
Storage
Cool and refrigerate leftover karahi within 2 hours of cooking. Store in airtight containers. Consume refrigerated leftovers within 3-4 days or freeze for up to 3 months.
High Risk Population
For pregnant women, young children, elderly, or immunocompromised individuals, ensure chicken is cooked to 165°F (74°C) and leftovers are reheated to 165°F before serving.
Shelf Life
Marinated chicken should be cooked within 24-48 hours for best quality and safety. Discard marinade that has touched raw chicken unless boiled for at least 1 minute.
Pro Tips
Technique
Never rush the sear on your chicken—let it sit untouched in that single layer for the full three minutes. That golden crust you build in those first moments is the difference between a proper karahi and a sad simmered mess.
Substitution
No karahi? A wide cast-iron skillet will serve you well. The heavy bottom holds heat like a boss, and that slight seasoning from years of use? That's flavor you cannot buy.
Flavor Boost
If you want that authentic street-side smokiness, throw a piece of charcoal onto a small foil cube, place it in the center of your karahi after cooking, and drizzle a little ghee over it. Cover for two minutes and let that smoke work its magic.
From the chef
In Lahore, every street corner has its karahi master—men who've spent decades perfecting that one wok over one flame. This chicken karahi is my tribute to those masters, the smoky char of high heat meeting the tangy depth of yogurt-marinated thighs and sun-ripe tomatoes. Here in l'Hospitalet, when I smell that cumin and ginger hitting the oil, I'm back in the old city, and my neighbors finally understand why I cook with fire.
TagsSpicyHigh HeatMarinatedStir FriedOne PotTomato BasedGingerYogurt Based
AllergensMilk
Source: generated · June 10, 2026