Karahi curries are so good! Here are 10 of the most popular chicken karahi recipes.
Over the years, I have been asked for karahi recipes many time. So here you have ten of the most popular chicken karahi recipes out there! While you’re here, you might also like to try some of the following side dishes to enjoy with your homemade chicken karahi.
What do you serve with karahi curries?
If you’d like to make this curry into a feast, you’ve come to the right place. You could just go one of these delicious Indian rice recipes. You’ll get perfect results every time!
If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Want to start your chicken jalfrezi meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
About these chicken karahi recipes
Karahi cooking is a lot of fun and gets great results. This is one pan cooking at its best.
The idea behind karahi cooking is to get your karahi really hot over a high heat. Once everything is added, you cover the karahi and simmer on low. This produces a rich and smooth sauce that is to die for!
Adjusting the amount of oil used
In authentic karahi cooking, lots of oil is used. That’s the way it is. In these recipes, you will be using about 125ml (1/2 cup) of oil. That is far less than the amount of oil that is used at street stalls in Pakistan and northern India.
There, you would see more like 500ml (2 cups) of oil poured into the karahi. A lot of that oil is then transferred to another karahi to use in other karahi curries but there is a substantial amount that remains in the karahi.
For these recipes, you use far less but you could cook these with as little as 2 tbsp of oil. That said, the sauce will not be quite the same. The oil helps break down the ingredients in the sauce. When it’s finished doing its job, it then floats to the top of the curry. Traditionally, this seasoned oil is left in the curry as it tastes great but you could skim it off if you like.