Chicken Karahi is a staple street‑food dish in Pakistan, originating from the Punjab region where the wok‑like karahi pan was traditionally used for high‑heat cooking. It reflects the Pakistani love for bold, tomato‑based sauces and aromatic spices, and has become a symbol of quick, comforting home meals across the country.

In Lahore and surrounding Punjab areas, Chicken Karahi often includes ginger‑garlic paste and a generous amount of fresh cilantro, while in Karachi the dish may be spicier with added green chilies and sometimes a splash of lemon juice. Some northern regions add a pinch of dried fenugreek leaves for extra aroma.

Authentic Chicken Karahi is typically served hot straight from the karahi, garnished with fresh cilantro and sliced green chilies, alongside naan, roti, or steamed basmati rice. At street stalls it is often presented in the same karahi pan for a rustic, communal feel.

Chicken Karahi is a popular dish for family gatherings, weekend meals, and informal celebrations such as Eid al‑Fitr brunches or wedding receptions where a quick yet flavorful main course is needed. Its speed of preparation makes it ideal for festive buffets.

Chicken Karahi exemplifies the Pakistani tradition of high‑heat, short‑cook techniques that lock in flavor, using a simple tomato base and whole‑spice aromatics. It sits alongside other karahi‑style dishes like beef karahi and paneer karahi, highlighting the cuisine’s emphasis on spice balance and vibrant color.

Traditional Chicken Karahi calls for vine tomatoes, vegetable oil (often canola or sunflower), bay leaves, cinnamon sticks, black peppercorns, ginger, garlic, green chilies, and fresh cilantro. Acceptable substitutes include using olive oil for a richer flavor, or canned diced tomatoes if fresh vine tomatoes are unavailable, while preserving the spice profile.

Chicken Karahi pairs beautifully with buttery naan, soft tandoori roti, or fragrant basmati rice. Side dishes such as raita, fresh cucumber salad, and a squeeze of lemon enhance the meal, while a sweet dessert like gulab jamun balances the spiciness.

Common pitfalls include overcooking the chicken, which makes it dry, and adding too much water, which dilutes the tomato base. Also, neglecting to toast the whole spices (bay leaves, cinnamon, peppercorns) can result in a flatter flavor profile.

The sauce should be thick, glossy, and cling to the chicken pieces, with a deep red hue from the tomatoes. The chicken should be tender but not falling apart, and the aromatics should be fragrant, indicating the spices have been fully released.

The YouTube channel Imran Ali specializes in authentic Pakistani street‑food and home‑cooking tutorials, focusing on fast, high‑heat techniques that preserve bold flavors. His philosophy emphasizes using simple, readily available ingredients while staying true to regional spice balances, as demonstrated in his Chicken Karahi recipe.