Murgh ki Karahi Recipe

A rich and aromatic chicken dish that traces its roots to the opulent kitchens of the Mughal Empire. Combining Persian, Central Asian, and Indian culinary traditions, this dish is cooked in a traditional karahi (wok-like pan) with tender chicken, aromatic spices, and often creamy elements like yogurt or cream. The Mughal emperors, known for their lavish feasts, used a variety of whole spices, nuts, and dried fruits, creating a flavorful, regal dish. It remains a popular dish in Pakistan and North India, enjoyed for its deep flavors and rich, hearty texture.

Today, Murgh ki Karahi has many variations, each adding unique regional twists. While the classic recipe remains rich and aromatic, some versions are spicier, while others are milder, depending on personal or regional preferences. In certain areas, the dish may include ingredients like cashews, almonds, or even dried fruits, enhancing the flavour and richness. Some modern versions also incorporate a mix of yogurt or cream for a creamier texture, while others keep it lighter with a more tomato-based sauce. Despite these variations, the essence of the dish—its rich spice profile and slow-cooked chicken - remains unchanged, making it a beloved and adaptable dish across South Asia.

We hope you enjoy cooking this recipe as much as we did! Let us know what you think of it in the comments. 

Murgh ki Karahi

(serves 6-8 people)

Ingredients:

• 800g Chicken (legs & breast), cut into large pieces, 2-3 inches
• 2 small Onions, finely diced
• 5 medium sized Tomatoes, peeled and finely diced
• 2 Tbsp Garlic, ground or minced
• 1 handful Coriander, roughly cut
• 1 small Lemon (optional)
• 2 inch piece Ginger, julienne (for garnish)
• 150ml Yogurt, whisked (should be thin - mix with some water if it's too thick)
• ½ Cup Water
• Oil

• 1½ tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Turmeric Powder
• Salt to taste

Instructions:

1. Heat Oil in a pot. On medium heat, sauté Onions until light brown. Add garlic, sauté until fragrant. Put in Tomatoes and some Salt. Cover and cook on low heat until Tomatoes are soft.
2. Toss in the Chicken. Cook on medium - high heat until white on all sides.
3. Add Spices along with Water. Cover and cook on low heat for 15 minutes.
4. Pour in Yogurt. Cook for another 10 minutes.
5. Add Coriander. Cook on very low heat for 2 minutes.
6. Optional: Squeeze some Lemon juice over it.
7. Serve in a large dish, put Ginger on top for garnish.

Your Murgh ki Karahi is done! Enjoy!

How to Serve?

Serve this rich and flavourful Chicken dish with Roti, Naan, Salads, Chutneys or Vegetable Sides.