Spicy Restaurant-Style Achari Chicken Karahi -Traditional Pakistani Recipe

Achari chicken karahi is a traditional Pakistani recipe. It is a prevalent and delicious chicken dish served in most restaurants and homes. 

It is also a very easy-to-make recipe. Achari Chicken Kari has a tangy taste with the meat’s richness and half-sour pickles. This dish is more of a tangy taste with the meat’s richness, which makes it very delicious and aromatic.

Smell and taste:

Achari chicken karahi is a very aromatic dish. It has a tangy taste, and the taste of the meat increases with time. The aroma of this dish is very attractive, and it makes your mouth water.


Chicken – 1 kg/ 2 lbs

Salt – 1/2 tsp or to taste

Coriander powder – 1 tsp or to taste

Turmeric powder – 2 tsp or to taste

Red chili powder – 1 tsp or to taste

Ginger-garlic paste – 2 tbsp (adjust according to your spice level)

Oil – 3 tbsp (adjust according to your spice level)


Put the chicken in a bowl and season with salt, turmeric powder, coriander powder, and chili powder.

Heat oil into a pan, add ginger-garlic paste and fry until the raw smell disappears.

Add the chicken pieces and fry until they are browned.

Pour water into a pot, and add salt, turmeric powder, and red chili powder. 

Please bring it to a boil and then reduce the flame to low. Cook the chicken pieces for around 40 minutes or until tender. Add more water if necessary to avoid burning spices.

After 40 minutes, add the karahi masala and cook for 10 minutes.


This dish is enjoyed with plain rice or parathas, roti, and even roti naan.
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