Fry Chicken Karahi Recipe – Fire Chicken Karahi Recipe


Chicken Karahi or Fire Chicken Karahi or Kadai Chicken is one of the most popular curries in Pakistan and some parts of India. Karahi is the most famous amongst all curries of Pakistan that can be prepared quickly and easily. Karahi is named after the pan in which it was originally cooked, a heavy, that’s similar to a wok. I’ve read a number of times that karahi originates in the Khyber Pakhtunkhwa province of Pakistan.



⦿ Chicken 1 kg
⦿ Sugar 1/2 tbsp
⦿ Garlic paste 1 tbsp
⦿ Ginger paste 1 tbsp
⦿ Chilli sauce 2 tbsp
⦿ Soy sauce 1.5 tbsp
⦿ Kashmiri Chilli 1 tbsp
⦿ Chili flakes 1 tbsp
⦿ Red chili 1 tbsp
⦿ Black pepper 2 tsp
⦿ Salt 1 tsp
⦿ Oil 1/2 cup
⦿ Tomatoes 5
⦿ Water 1/2 cup
⦿ Yogurt 1/2 cup
⦿ Ginger Julie cut – 1 inch piece
⦿ Green chilies – 6/7
⦿ Green coriander as required



⦾ Wash and clean the chicken and keep it aside.
⦾ For marination in a bowl add spices, Kashmiri chili, chili flakes, red chili, salt, sugar, black pepper, ginger&garlic paste, chili sauce, soy sauce.
⦾ Mix well all the ingredients.
⦾ Now add chicken and mix in the paste.
⦾ Marinate the chicken mixture for 30 minutes.
⦾ Heat oil in a wok (kadhai) and add marinated chicken and mix well.
⦾ Add water and fry for 5 minutes.
⦾ Now add tomatoes and cover the lid for 15 minutes on low flame.
⦾ Remove the lid and take off the tomato’s skin.
⦾ Stir well and cook for another 5 minutes.
⦾ Add yogurt and cook for 2 minutes.
⦾ Turn off the flame and garnish with ginger, green chilies, and green coriander.
⦾ Serve hot with rice or roti.



🅐 Add all ingredients according to the Chicken weight.
🅑 When and how to add all these ingredients, please watch the full video below for it.



You may also like this: Reshmi Chicken Masala Recipe/Chicken Reshmi Korma Recipe


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