Masaledar Chicken Karahi Recipe (1 kg, Super Highway Restaurant Style)
This masaledar chicken karahi is the 1 kg karahi we filmed at a busy roadside kitchen on Main Super Highway, Karachi, near Jamali Flyover and opposite Kabab Jees. It is a spicy, tomato-based karahi, but three things make it taste different from most: whole cumin and crushed coriander added after the tomatoes, a pinch of kasuri methi, and a spoon of cream at the end.
Serves: 4–5 people (1 kg chicken) | Prep: 10 min | Cook: about 35 min
Difficulty: Easy | Best for: dinner, guests, weekend karahi
Heat level: Spicy, from red chilli flakes, green chillies and black pepper
Watch the Masaledar Chicken Karahi Video
The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:
What Makes This Chicken Karahi Different
- The chicken is fried first, then the oil comes out. The chicken goes into a full cup of oil and fries until brown. The cook then takes out the extra oil so the masala is not greasy.
- Tomato skins are pulled out. After the tomatoes steam under the lid, the cook lifts out the loose skins and mashes the rest, so the gravy is smooth.
- Whole cumin, crushed coriander and kasuri methi. The cook says he has seen very few karahi makers add these, and they are what give this karahi its own smell.
- Yogurt, black pepper and cream at the end soften the heat and make the masala glossy.
Ingredients for Masaledar Chicken Karahi
Chicken: use karahi-cut, bone-in pieces and pat them dry. The cook warns that wet chicken makes the oil release water and the chicken will not turn brown.
Tomatoes: 4–5 medium, ripe tomatoes, added whole or halved. They soften under the lid, so you do not need to chop them fine.
Kasuri methi: only ½ tsp. Crush it between your palms before adding. If you don’t have it, leave it out rather than using fresh methi.
Cream: fresh cream or packet cream both work. Add it on low heat so it does not split.
| Ingredient | 1 kgfrom the video | 2 kgdoubled by us | Notes |
|---|---|---|---|
| For frying | |||
| cooking oil | 1 cup | 2 cups | drain the extra after frying |
| chicken | 1 kg | 2 kg | karahi cut, bone-in, dry |
| Tomato masala | |||
| ginger garlic paste | 1 tbsp | 2 tbsp | |
| tomatoes | 4–5 medium | 8–10 medium | |
| salt | 1 tbsp | 2 tbsp | or to taste |
| red chilli flakes | 1 tbsp | 2 tbsp | |
| small green chillies | 2–3 | 5–6 | |
| water | ¼ cup | ½ cup | the cook says about ½ cup in the video |
| Spices | |||
| cumin seeds, whole | ½ tbsp | 1 tbsp | |
| coriander seeds, crushed | 1 tbsp | 2 tbsp | |
| green chillies, medium | 3 | 6 | |
| kasuri methi | ½ tsp | 1 tsp | |
| To finish | |||
| yogurt | 3–4 tbsp | 6–8 tbsp | |
| black pepper powder | 1 tsp | 2 tsp | |
| cream | 3–4 tbsp | 6–8 tbsp | |
| ginger | for garnish | for garnish | julienned |
| fresh coriander | for garnish | for garnish | |
The 1 kg amounts are from the video description. The 2 kg column is our doubling; for 2 kg add salt and chilli a little at a time and taste.
Step-by-Step: How Masaledar Chicken Karahi Is Made
1. Fry the chicken
Heat 1 cup oil on high flame and add the dry chicken. Fry until the pieces are golden brown all over.
2. Take out the extra oil
Once the chicken is brown, take out the extra oil. Keep only enough to cook the masala.
3. Ginger garlic paste
Add 1 tbsp ginger garlic paste and stir for 1–2 minutes until the raw smell goes.
4. Tomatoes and chilli
Add the tomatoes, salt and 1 tbsp red chilli flakes. Stir for 2–3 minutes. The cook reminds home cooks that a restaurant flame is much stronger, so stir more often at home.
5. Green chillies, water, cover
Add 2–3 small green chillies and the water, cover, and cook for about 4 minutes until the tomato skins soften.
6. Remove skins and mash
Lift out the loose tomato skins with tongs, then mash the tomatoes into the gravy. Take care not to break the chicken.
7. Cumin, coriander and green chillies
Add ½ tbsp whole cumin, 1 tbsp crushed coriander and 3 medium green chillies. Mix for 2–3 minutes.
8. Kasuri methi
Add ½ tsp kasuri methi and cook for 3–4 minutes.
9. Yogurt and black pepper
Add 3–4 tbsp yogurt and mix for 2–3 minutes, then 1 tsp black pepper powder and bhuno for another 3–4 minutes.
10. Cream and garnish
Stir in 3–4 tbsp cream, then finish with ginger and fresh coriander.
The Complete Masaledar Chicken Karahi Recipe
1 kg Masaledar Chicken Karahi
Ingredients
Method
- Heat 1 cup oil in a karahi on high flame. Add the dry chicken and fry until golden brown on all sides.
- Take out the extra oil, leaving just enough to cook the masala.
- Add the ginger garlic paste and stir for 1–2 minutes.
- Add the tomatoes, salt and red chilli flakes. Stir for 2–3 minutes.
- Add the small green chillies and the water. Cover and cook for about 4 minutes until the tomato skins go soft.
- Pull out the loose tomato skins with tongs, then mash the tomatoes into the gravy with the back of the spoon.
- Add the cumin seeds, crushed coriander and medium green chillies. Mix for 2–3 minutes.
- Add the kasuri methi and cook for 3–4 minutes.
- Add the yogurt and mix for 2–3 minutes.
- Add the black pepper powder and bhuno for 3–4 minutes.
- Stir in the cream, then garnish with ginger and coriander and serve hot.
Video
Notes
Chicken Karahi Problems and How to Fix Them
- Chicken is not browning: it was wet. Dry the pieces and fry in batches if your karahi is small.
- Karahi is too oily: you skipped taking out the extra oil after frying. You can still spoon it off from the side.
- Gravy has bits of tomato skin: cover longer so the skins loosen, then pick them out before mashing.
- Cream split: the heat was too high. Turn it down before adding the cream.
- Too spicy: add one more spoon of yogurt or cream.
Serving and Storing
Serve hot with naan, tandoori roti or paratha, plus sliced onion, lemon and raita. Keep leftovers in a closed box in the fridge for up to 2 days and reheat on low heat with a splash of water.
Masaledar Chicken Karahi FAQs
How much oil is used in this chicken karahi?
1 cup for 1 kg chicken, but most of it is taken out after the chicken is browned.
Why add kasuri methi to chicken karahi?
A small amount (½ tsp) gives a restaurant smell. The cook says very few karahi makers use it, which is why this karahi tastes different.
Can I make it without cream?
Yes. Use one more spoon of yogurt instead. The karahi will be a little sharper.
How long does this karahi take?
About 10 minutes prep and 35 minutes cooking for 1 kg.
More Karahi Recipes
- Cholistani Chicken Karahi: a street-style karahi with no onion
- Green Chicken Karahi: a green-masala version
- White Mutton Karahi: no tomatoes, finished with black and white pepper
