Pakistani Chicken Karahi (40 Minutes)
Make 5-Minute Pakistani Chicken Karahi with tender chicken, spicy tomato-based gravy, and aromatic spices. Quick, flavorful, and perfect for busy weeknights or anyone craving authentic Pakistani curry in just 5 minutes.
Method
- Heat oil in wok or karahi over high heat.
- Add ginger-garlic paste, fry 30 seconds until fragrant.
- Add crushed tomatoes and green chili, cook 1 minute.
- Add garam masala and salt to taste.
- Add shredded chicken, toss to coat.
- Cook 2 minutes until heated through.
- Garnish with fresh coriander.
This 5-Minute Pakistani Chicken Karahi is a quick and authentic shortcut version of the beloved spicy, tomato-based chicken curry. Made with simple ingredients and minimal prep, this recipe delivers rich flavors, aromatic spices, and tender chicken in just 5 minutes.
Perfect for busy weeknights, last-minute dinners, or anyone craving traditional Pakistani flavors without the long cooking time, this chicken karahi is packed with bold spices, tomatoes, ginger, garlic, and green chilies. Serve it with naan, roti, or steamed rice for a complete meal.
If you’re looking for a fast, flavorful, and authentic desi curry that tastes like it came from a traditional Pakistani kitchen, this 5-minute chicken karahi is a must-try.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 580 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Using rotisserie chicken is the secret to 5-minute karahi - traditional takes 30+ minutes!
Substitutions
- Rotisserie chicken: Boneless thighs — Crushed tomatoes: Fresh chopped tomatoes|Garam masala: Curry powder
Serving suggestions
Serve sizzling hot with fresh naan bread or steamed basmati rice.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in pan over medium heat.
Equipment
- Wok or karahi
- Spatula
Variations
- Mutton: Use cooked lamb
- Extra Spicy: More green chilies
- Cream Karahi: Add 2 tbsp cream at end
Why it works
High heat stir-frying in a wok creates that authentic 'dhaba' street food flavor.
Frequently asked questions
What's karahi?
A Pakistani/Indian wok dish.
No ginger-garlic paste?
Mince fresh ginger and garlic.
Tags
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