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Authentic Pakistani Chicken Karah
A traditional, onion‑free Pakistani chicken karah made with bone‑in chicken thighs, yogurt, fresh tomatoes, ghee, and a blend of aromatic spices. The dish is cooked in one pan, stays juicy thanks to the bone‑in meat, and finishes with fresh ginger and coriander for a bright, spicy finish. Serve with whole‑meal chapati or rice.
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Cost Breakdown
Critical Success Points
- • Brown the chicken to seal in juices
- • Peel the tomatoes – skins should slip off easily
- • Bloom the spices without burning
- • Add yogurt on low heat to prevent curdling
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Do not let yogurt boil; keep heat low to avoid curdling.
- • Handle the hot pan with oven mitts to prevent burns.
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