Restaurant-Style Chicken Karahi (Dhaba Style)
Serves 4 | Prep: 15 mins | Cook: 30 mins
"A karahi isn't simmered—it's blasted in a fiery wok where spices crackle and tomatoes caramelize in minutes."
Ingredients
| Item | Quantity | Key Notes |
|---|---|---|
| Chicken (bone-in) | 1 kg (8-10 pieces) | Skinless, mix of thighs & breast |
| Tomatoes | 6 medium (500g) | Finely chopped (no blanching!) |
| Ginger paste | 1.5 tbsp | Freshly grated |
| Garlic paste | 1.5 tbsp | Freshly crushed |
| Green chilies | 8-10 | Slit lengthwise (adjust heat) |
| Cooking oil/ghee | ½ cup | Mustard oil for authentic flavour |
| Cumin seeds | 1 tsp | |
| Coriander powder | 1.5 tbsp | |
| Red chili powder | 1-2 tsp | Kashmiri for colour + Guntur for heat |
| Turmeric | ½ tsp | |
| Garam masala | 1 tsp | |
| Fresh coriander | ½ cup (chopped) | Stems + leaves separated |
| Ginger juliennes | 2 tbsp | For garnish |
| Lemon juice | 1 tbsp | Freshly squeezed |
Special Equipment: Wok (karahi) or heavy-bottomed pan
Step-by-Step Instructions
1. Chicken Prep (5 mins)
Cut chicken into 2.5" pieces (âš ï¸ bone-in for flavour). Pro Tip: Pat dry with paper towels →’ ensures searing, not steaming.
2. Tempering Spices (2 mins)
Heat mustard oil in karahi until smoking →’ cools slightly (removes bitterness). Add cumin seeds →’ sizzle 10 secs. Add ginger-garlic paste →’ stir 30 secs until golden.
3. Chicken Sear (5 mins)
Add chicken →’ sear on HIGH heat 5 mins (no stirring!) until edges brown. Sprinkle turmeric + salt →’ mix once.
4. Tomato Blast (8 mins)
Add chopped tomatoes, coriander stems, 4 green chilies, coriander powder, red chili powder. CRITICAL: Cook on MAX heat →’ stir vigorously until tomatoes disintegrate into thick paste (âš ï¸ no water added!). Oil should separate around edges.
5. Spice Fusion (10 mins)
Reduce heat to medium →’ cover →’ cook 10 mins (chicken releases juices). Uncover →’ crank heat back to HIGH. Add garam masala + lemon juice →’ stir-fry 2 mins until oil resurfaces.
6. Finish Like a Dhaba (3 mins)
Add:
- Remaining green chilies
- Coriander leaves (reserve some for garnish)
- Ginger juliennes
Stir 60 secs →’ turn off heat. Rest 5 mins (essential for flavour infusion).
Restaurant Secrets Revealed
- Tomato Trick: Use slightly unripe tomatoes for tanginess →’ balances richness.
- Heat Control:
- First 10 mins: Volcano heat (caramelizes tomatoes)
- Middle: Steam tenderize (covered)
- Finale: Inferno finish (locks flavours)
- Mustard Oil: Non-negotiable for authentic aroma (substitute: 2 tbsp butter + vegetable oil).
- Coriander Stems: Chop finely →’ add early →’ release earthy depth.
Serving Ritual
Transfer to karahi dish →’ garnish with:
- Fresh coriander
- Ginger juliennes
- Extra green chilies
Pair With:
- Garlic naan or rumali roti
- Onion rings + lemon wedges
- Mint raita (yogurt with mint + roasted cumin)
"Perfect karahi oil should pool crimson-red at the edges—the spice stain of honour!"
Note: Gravy clings to chicken—never watery!
Pro Variations
| Style | Key Tweaks |
|---|---|
| Peshawari | Add 1 cup yogurt with tomatoes |
| Creamy | Finish with ¼ cup cream + 1 tbsp kasuri methi |
| Butter Karahi | Swirl in 2 tbsp butter before serving |
| Boneless | Reduce cook time by 7 mins |
Storage Tip: Day 2 karahi tastes better! Reheat in wok with splash of water.
Bookmark this recipe—your kitchen just became a 5-star dhaba! 🔥
