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Get ready to add some serious flavor to your dinner routine with this mouthwatering Karahi Gosht recipe! This traditional Pakistani dish is made with succulent pieces of chicken that are cooked in a spicy tomato-based sauce infused with aromatic spices in a karahi (a deep, heavy-bottomed cooking pot). The result is a hearty and flavorful meal that is sure to satisfy your cravings for something spicy and savory. Garnish with fresh coriander and green chilli peppers and serve it up with some basmati rice or naan and enjoy!


4 Servings
  • 800g
  • 80mL
    Oil (1/3rd cup)
  • 2
    Cinnamon Sticks (small)
  • 2
    Black Cardamom
  • 1tbsp
    Ginger (finely chopped)
  • 1tbsp
    Garlic (finely chopped)
  • 200g
    Tomatoes (cut in halves)
  • 1/2cup
    Tomato Puree
  • 3
    Green Chillies (slit)(medium hot)
  • 1tsp
    White Pepper
  • 1tsp
    Cumin Powder
  • 1/2tsp
    Green Cardamom Powder
  • 1/2tsp
    Black Pepper (coarsely ground)
  • 1tbsp
    Coriander Powder
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1/2cup
  • 1tbsp
    Kasuri Methi
  • 1/2tbsp
    Salt (as per taste)
  • 3/4cup
  • 1
    Chilli Green (Bullet)(optional)


  1. Heat the oil in a karahi or a heavy-bottomed pan over medium to high heat.

  2. Add cinnamon sticks and black cardamom and stir for a few seconds.

  3. Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in color.

  4. Add ginger and garlic and cook for another minute. Stir constantly and cook until oil leaves the surface of the karahi.

  5. Add the tomatoes and green chillies and stir to combine.

  6. Cover and reduce the heat to medium and cook for 7-8 minutes. Stir occasionally.

  7. Remove the skin of the tomatoes with a tong or a fork.

  8. Add tomato puree to the karahi and mix for 1-2 minutes on medium to high heat.

  9. Now add white pepper, green cardamom powder, cumin powder, black pepper powder, coriander powder, kashmiri red chilli powder. Stir to combine.

  10. Add the water and bring it to a boil. Reduce the heat to low and simmer until the chicken is cooked through (8-10 minutes) and oil surfaces on top.

  11. Add kasuri methi and salt to the karahi and mix.

  12. Now add whisked curd and stir well to combine. Reduce the heat from low to medium and continue to cook for 4-5 minutes or until the gravy thickens to your desired consistency.

  13. Add diced bullet green chillies and mix. Check the seasonings and adjust to taste.

  14. Turn off the heat and serve the dish hot, garnished with chopped coriander.

Tips & Tricks

  1. Use bone-in chicken for this recipe, as it adds flavour and tenderness to the dish.

  2. Always use a heavy-bottomed wok or pan as it helps to distribute the heat evenly and helps to prevent spills.

  3. Stir-fry the chicken on high heat to seal in flavours and create a nice sear on the outside. Stir chicken frequently to avoid sticking to the bottom of the wok.

  4. Always adjust the heat as needed to ensure that the chicken is cooked evenly and the spices are toasted but not burnt.

Leena Kohli
Recipe by

Leena Kohli


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