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 flavor
Cumin seeds	1 tsp
Coriander powder	1.5 tbsp
Red chili powder	1-2 tsp	Kashmiri for color + 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 (⚠️ bone-in for flavor). 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 (⚠️ 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 flavor 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 flavors)
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 honor!"

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