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Perhaps Pakistan’s national cuisine is chicken karahi. This recipe for a simple boneless chicken karahi is a fantastic place to start if you’re missing Pakistani cuisine.

Concerning This Boneless Karahi

I decided it was time to post the original boneless chicken karahi recipe from Pakistan Eats! I’ve always believed that Pakistan’s national dish might be chicken karahi. You can get a blackened wok of this delectable chicken-tomato delight at any dhaba in the nation. Chicken-in-bone is always used in traditional karahi, but I was too timid to try it when I was first learning to cook. Instead, I used boneless chicken to practice my adaption. Consider this recipe a sloppy version of a traditional dish from the diaspora.

What Makes a Chicken Karahi in the Dhaba Style?

The blog Fatima Cooks’ piece about the elements of a genuine karahi is excellent. Here, Izzah from Tea for Turmeric offers some excellent adaptation advice for this recipe. Here are other recommendations I have in addition to their excellent ones:

Get it ready in the karahi and serve it! The masala of the karahi is what gives it its beauty and flavor. The karahi or wok in which it is prepared is the ideal setting for serving this meal because it tends to be drier. In a similar vein, fresh karahi is likewise at its best.

Tomatoes, tomatoes: Please refrain from adding onions to any type of chicken karahi. A spicy tomato base is used to make traditional karahi. Fry the tomatoes until they are jammy over high heat.

Use a lot of fresh ginger and little ground spices: Since karahi is a straightforward, rustic dish, I would advise against using too many ground spices. Instead, I would suggest using more fresh ginger and finely chopped green chilies. Add a good amount of freshly julienned ginger on top to give the karahi a little extra kick.

Ingredient and Substitution Notes

Chicken: You can use any boneless chicken chop. I usually like thighs since I think they’re more tasty and juicy, but chicken breast also works great.

Tomatoes: Roma or plum tomatoes are typically used in Pakistan. They emit less water and are less expensive. Cherry tomatoes and any other sweeter types should be avoided since they will greatly reduce the dish’s inherent tanginess.

Yogurt: You can skip the yogurt if you want a dairy-free version. I like how it improves the texture of the finished meal, so it’s a personal preference. However, I’ve also discovered that leaving it out doesn’t substantially affect the finished flavor.

With Karahi, what do I serve?

I must stress that karahi should always be served with roti or naan before moving on to the side dishes that go well with it. The dish’s zesty flavor is weakened when served with rice because it is on the drier side.