Navigation Menu

Thursday, August 4, 2022

Shinwari Chicken Karahi

It was a hot night at the tail end of June. At shinwari restaurant, there was a queue of people waiting for their turn. Even in the heat people were happily eating outdoors, a sign that covid had transformed people’s behavior. Covid meant that there was minimal dining experience, so we ordered takeaway Chicken Karahi, dropping the idea of outdoor dining. That was my first taste of it, delicious, and since then I have been trying different ways to bring out my Karahi taste just like the taste served outside. This Pakistani Karahi is a pure treat for my husband. I cooked a vegan meal for myself and this karahi version only for him. I have added a few warm spices to the mix; a little coriander, cumin, flakes, pepper and all spice.

The chicken and tomatoes are cooked until tender. Put a generous amount of oil and cook both of them slow. This is the only dish that makes regular visits to our dinner table. Be it cooked in meat or chicken, there is something about the marriage of tomatoes and chicken with fragrant spices, especially when accompanied with yogurt thin sauce or a salad bowl of wilted onions with tomato wedges and finely chopped mint. I love to make all styles of karahi simply because it comes together quickly without any chopping task involved.

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Total Time: 25 minutes


4-5 Chicken pieces, with bones

3 large tomatoes, washed well and slide halves horizontally

½ cup cooking oil

3 anaheim pepper, slit

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon red chili flakes

¼ teaspoon all spice powder

¼ teaspoon black pepper powder

Salt as per the taste


  • In a pan or wok, heat ½ cup of cooking oil and add salt. Immediately, throw in chicken pieces and fry them on high heat until the chicken brown evenly. Our only aim is to give color to the chicken and not to cook it at this stage. This should take 5-8 minutes.
  • Cooking chicken on high heat will seal its moisture turning chicken into succulent bites.
  • Drag all the chicken pieces into the middle of the pan. Surround them with tomatoes, cover and cook for 10 minutes over medium heat.
  • As soon as the tomatoes become soft and pulpy, remove their skin with the help of a thong or fork.
  • Mash it well into a fine pulp, cover, and cook again for another 5 minutes on medium heat.
  • Add grated ginger-garlic and fry this briefly until it smells aromatic, by taking care that it does not get burnt.
  • Add 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon red chili flakes, ¼ teaspoon all spice powder and ¼ teaspoon black pepper powder. Combine it well on high heat for 3-4 minutes. When the oil separates and the tomatoes are jam like in consistency, turn off the flame. Adjust spice and salt.
  • Finish with plenty of slit anaheim pepper and serve hot with soft naans. Enjoy!

For Detail Video Recipe: Check out my YouTube Channel Video.


1 comment:

  1. This is the most unauthentic recipe of shinwari karahi. Its made me so angry. Idiots out there