Go Back

Boneless Chicken Karahi Recipe

Boneless chicken karahi is a diaspora adaptation of a Pakistani classic. It is a delicious, straightforward recipe that is perfect for busy weeknights.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • 1 karahi or wok


  • 3 tablespoon neutral oil canola/sunflower/vegetable
  • 1 tablespoon cumin seeds
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger finely chopped
  • 2 bird's eye chili roughly chopped
  • 1 ½ pound (~ 700 grams) boneless chicken preferably chicken thighs, diced
  • 1 ½ teaspoon salt or to taste
  • 6 roma tomatoes de-seeded, roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala powder
  • 4 tablespoon finely chopped cilantro
  • 1 tablespoon full-fat yogurt lightly whisked (optional)


  • ½ cup cilantro finely chopped
  • 1 ½ inch knob ginger finely julienned
  • 1 bird's eye chili finely chopped


  • Heat oil in a large karahi or wok. When the oil begins to shimmer, add cumin seeds. Fry until fragrant, roughly 30 seconds or less.
  • Lower heat and add crushed garlic, ginger and diced green chilies. Fry until fragrant, roughly 30 seconds or less.
  • Turn the heat up to high, and add chicken and salt. Sear until no longer pink, about 5-10 minutes.
  • Add chopped tomatoes and stir continuously on high heat until jammy, about 10 minutes.
  • Add red chili flakes, black pepper and garam masala powder, and mix well. Check for salt.
  • Let the chicken simmer on high heat until the gravy reduces, about 5 minutes.
  • Lower heat and add cilantro and yogurt. Stir until well-mixed.
  • Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.