It was past time for me to reprint Pakistan Eats’ first boneless chicken karahi dish! Chicken karahi, I’ve always believed, is Pakistan’s national dish. You can have a blackened wok of this delectable chicken-tomato delight from any dhaba in the country. Traditional karahi is always done with bone-in chicken, but I was too timid to try it when I first started cooking. Instead, I used boneless chicken to work on my adaption. Consider this recipe a lazy diaspora interpretation of a classic dish.


  • 3 tablespoon neutral oil canola/sunflower/vegetable
  • 1 teaspoon crushed garlic
  • 2 bird’s eye chili roughly chopped
  • 1 teaspoon crushed ginger finely chopped
  • 1 tablespoon cumin seeds
  • 1 ½ lb. boneless chicken preferably chicken thighs, diced
  •  salt or to taste
  • 6 small roma tomatoes de-seeded, roughly chopped
  • 1 teaspoon black pepper
  • 1 tablespoon red chili flakes
  • 1 teaspoon garam masala powder
  • 4 tablespoon chopped cilantro
  • 1 tablespoon whole-milk yogurt (optional)
  • Garnish
  • 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. After the oil begins to shimmer, lower heat and stir in garlic. Fry for a few seconds until it browns slightly, while making sure it doesn’t burn.
  • Add green chilies and ginger paste. Stir for a few seconds before adding cumin seeds. Fry until fragrant, roughly 30 seconds or less.
  • Turn the heat up to high, and add chicken and salt. Stir until it’s no longer pink, about 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 stir. Check for salt.
  • Let the mixture simmer for another 5 minutes on high heat until it has reduced in volume.
  • Lower heat, and add cilantro and yogurt. Stir until well-mixed.
  • Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.

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