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Meat, South and Southeast Asian

Chicken karahi with naan

Chicken karahi is a Pakistani dish where chicken cooks fast in a short, intensely flavored tomato sauce with ginger, garlic, and spices. This recipe for 4 people takes 45 minutes, it's easy, and costs €3.50 per person. The key is letting the sauce reduce without added water, so it stays concentrated, served with warm naan.

Tonight it's chicken karahi, a Pakistani dish cooked fast in a pan, with soft tomatoes, ginger, and warm naan for scooping up the sauce.

Chicken karahi with naan
Total time
45 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Chicken karahi gets its name from the thick wok it's traditionally cooked in, over high heat, with no shortcuts. The chicken browns first in oil and garlic, then the tomatoes break down into a short, almost jammy sauce, sharpened by chili and cumin. Fresh ginger and green chilies go in right at the end, keeping their sharp, bright bite distinct from the spiced base underneath.

This is a good pick for a weeknight when you want something hearty without spending the whole evening on it, as long as you've got fresh ginger and naan on hand. It suits anyone who likes bold, spiced dishes and sauces worth mopping up with bread to the last bite. Save the whole green chilies for the adults at the table, unless your family already loves heat.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 700 g

Fruits and vegetables

  • Tomatoes 600 g
  • Fresh ginger 3 tsp
  • Garlic 4 cloves
  • Green chili 2
  • Fresh cilantro 4 sprigs

Pantry

  • Garam masalaoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Plain naan bread 4

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the chicken into pieces, the tomatoes into wedges, and slice the ginger into thin matchsticks.

    Leave the skin on the chicken for more flavor, it makes the oil richer.

  2. Heat the oil in a wok or large skillet, add the garlic and chicken, and brown over high heat. 10 min

    Sear it hard without stirring constantly, the meat needs to actually color.

  3. Add the tomatoes, salt, chili powder, cumin, and ground coriander, then cover and let it cook. 20 min

    Crush the tomatoes with the back of your spoon to speed up the sauce.

  4. Uncover, let it reduce until the oil separates out, then add the ginger, split green chilies, and garam masala. 8 min

    Always finish with the fresh aromatics, their flavor stays sharp that way.

  5. Warm the naan in the oven or a skillet and serve the chicken topped with chopped cilantro.

    Run a little water over the naan and wrap it in foil for five minutes in the oven, it turns soft again. Pita bread works fine if you don't have naan.

Our tips to get it right

  • Pick ripe, meaty tomatoes, they release more juice and the sauce turns naturally silky without needing extra liquid.
  • Keep the heat high through the browning and the reduction, that's what gives karahi its signature charred edge, quite different from a slow-simmered curry.
  • Taste the sauce before adding the ginger and garam masala, that's your moment to adjust salt or chili powder, it's harder to fix once those fresh aromatics are in.

The variations

  • Swap the chicken for peeled shrimp, adding them only 5 minutes before the end so they don't turn rubbery.
  • For a vegetarian version, use cooked chickpeas or cubed paneer instead of chicken, searing the paneer briefly before adding it to the sauce.
  • For kids or sensitive palates, remove the seeds from the green chilies and cut the chili powder in half, the sauce stays flavorful without the heat.

What to serve it with

  • Plain basmati rice
  • Cucumber yogurt raita
  • Spiced black tea or lemon water

Storage

Chicken karahi keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, naan aside. Reheat gently in a pan with a splash of water to loosen the sauce, and warm the naan separately.

Questions about this dish

Can you make chicken karahi ahead of time?

Yes, the tomato sauce actually improves after resting a few hours. Cook everything up through the reduction step, then reheat and stir in the fresh ginger and garam masala right before serving to keep their aroma sharp.

What cut of chicken works instead of boneless thighs?

Chopped boneless thigh meat works just as well and stays juicy over high heat. Chicken breast is possible but dries out faster, so watch it closely.

What if I don't have fresh green chilies?

You can swap in a fresh red chili or a pinch of chili powder added at the end of cooking. The flavor will be slightly less bright, but the sauce still carries plenty of heat.

Why does the recipe skip adding water?

The tomatoes hold enough juice to form the sauce on their own as they reduce. Adding water would dilute the flavor and leave a thinner sauce, less true to a real karahi.

How long does it take to make a chicken karahi with naan bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken karahi with naan bread?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken karahi with naan bread cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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