Worldwide Food Tour – Pakistan

Karahi (also spelled Kahari or Kadai) is a rich, aromatic Pakistani/North Indian dish named after the deep, circular cooking pot it’s traditionally prepared in. The dish features chicken cooked in a thick tomato-based gravy with ginger, garlic, and fresh green chilies.

The sauce is characterized by its concentrated, intensely spiced flavor profile, typically featuring whole spices like cumin, coriander, and black peppercorns. Fresh tomatoes are cooked down until they form a thick, clingy sauce that coats the tender chicken pieces.

The dish originated in the North-West Frontier Province (now Khyber Pakhtunkhwa) of Pakistan and gained popularity throughout the subcontinent. It’s typically served sizzling hot in its namesake karahi vessel, garnished with fresh coriander, julienned ginger, and served with naan or roti to scoop up the rich gravy.

Unlike many Indian curries, Karahi uses minimal ground spices and doesn’t typically include onions in its base, giving it a distinctively fresh, bright flavor that highlights the tomatoes and aromatics.