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Lahori Chicken Karahi Pakistani Cuisine
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Chicken Lahori Kadhai

Chicken Lahori Karahi, with its rich flavours and aromatic spices, is a true delight for any food lover. Whether you’re serving it at a family gathering or simply enjoying a cozy dinner at home, this dish is sure to impress. Enjoy your homemade Lahori Chicken Karahi with freshly baked naan or a bowl of fluffy rice for a complete and satisfying meal
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Lunch, Main Course - Non Vegetarian
Cuisine: Lahori, Pakistani
Servings: 4
Calories: 283kcal
Author: Shil

Ingredients

  • 1 kg chicken cut into small pieces
  • 4 large onions finely chopped
  • 4 large tomatoes finely chopped
  • 4 green chilies sliced
  • 1 ½ tbsp ginger-garlic paste
  • 3 tbsp curd
  • ⅓ cup oil
  • 2 tbsp Kashmiri Lal Mirch
  • ¾ tsp turmeric powder
  • 1 ½ tsp coriander powder
  • 1 ½ tsp cumin powder
  • 2 tsp salt
  • 1 tsp Kasoori Methi
  • 1 ½ tsp garam masala
  • 1 tbsp water
  • 3 tbsp cream
  • 2 tbsp butter
  • 2 tbsp fresh coriander leaves chopped

Instructions

  • For the Chicken Lahori recipe, firstly clean the chicken and wash the pieces well.
  • Finely chop the onions, tomatoes and coriander leaves. Slit the green chillies.
  • Heat oil in a large kadai over medium heat.
  • Put in the chicken pieces and sauté for about 10-15 minutes, till the chicken turns golden brown. Keep turning the pieces over to ensure uniform cooking.
  • Then add the ginger garlic paste and mix well with the chicken. Sauté for 1-2 minutes.
  • Next add the finely chopped onions and sauté until translucent.
  • Add the green chillies and salt. Combine well.
  • Add chopped tomatoes and cook covered until they soften and oil starts to separate from the mixture, about 10 minutes.
  • Sprinkle turmeric, coriander powder, cumin powder and Kashmiri lal mirch. Add a splash of water and mix well.
  • Take the pan off the stove and pour in the whisked curd. Place the pan back on the stove and add garam masala and kasoori methi. Mix well and cook for another 10 minutes, stirring occasionally.
  • Add the butter and cream. Cook for an additional 5 minutes until the chicken is tender and fully cooked.
  • Garnish with freshly chopped coriander leaves.
  • Serve Chicken Lahori hot with naan, roti, or steamed rice.