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Sindhi Ginger Tomato Chicken Karahi

Name: Sindhi Ginger Tomato Chicken Karahi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 750 g bone-in chicken thighs, cut into small bite-sized pieces; 3 tbsp vegetable oil; 4 medium ripe tomatoes, finely chopped; 1 tbsp ginger paste; 1 tbsp garlic paste; 2 tbsp fresh ginger, cut into thin matchsticks; 4 item green chilies, slit lengthwise; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp coarsely cracked black pepper

A fast, high-heat Pakistani wok curry featuring tender bone-in chicken cooked with a rich tomato base, aromatic ginger matchsticks, and vibrant green chilies.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Sindhi Ginger Tomato Chicken Karahi

AI illustration

Technique to learn

Bhunao

A high-heat stir-frying technique used in South Asian cooking to evaporate moisture and concentrate spices until oil separates from the sauce.

Instructions

Step 1: Heat vegetable oil in a wok or deep skillet over high heat until shimmering.
Step 2: Add the chicken pieces and sear for 6 to 8 minutes, turning frequently until white on the outside and lightly golden.

Step 3: Add ginger paste and garlic paste, frying with the chicken for 1 minute until fragrant.

Step 4: Add chopped tomatoes, ground cumin, ground coriander, and salt. Reduce heat to medium, cover, and simmer for 10 minutes until tomatoes soften into a thick paste.

Step 5: Uncover, turn heat back to high, and vigorously stir-fry for 4 to 5 minutes to reduce excess liquid until oil separates from the tomato masala.

Step 6: Fold in ginger matchsticks, slit green chilies, and cracked black pepper, cooking for 1 final minute before serving hot with naan.

Cooking tips

High heat karahi cooking relies on continuous stir-frying once tomatoes break down to develop a rich, glossy gravy.
Using bone-in chicken yields deeper flavor and keeps the meat moist during high-heat stir-frying.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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