{{Short description|South Asian dish}} {{not to be confused with|chicken curry}} {{Use dmy dates|date=August 2019}} {{Infobox prepared food | name = Chicken Karahi | image = Punjabi Chicken Karahi.JPG | image_size = 250px | caption = Chicken Karahi | alternate_name = | national_cuisine = Pakistan, India<ref name="MarquesDhiman2020"/> | region = Indian subcontinent<ref name="MarquesDhiman2020"/> | creator = | course = | type = | served = | main_ingredient = Chicken | variations = | calories = | country = Northwestern South Asia | other = }} '''Chicken karahi''', or '''chicken kadahi''', is a chicken dish from South Asia.{{efn-ua|Though the romanization of the Hindi-Urdu ''karahi'' and ''kadahi'' is slightly different, it is the same word in Hindi-Urdu (कड़ाही / کڑاہی), with the same pronunciation. This is because in Devanagari, a nuqta is added to the letter ड, (ḍa) to produce the sound ड़ (ṛa) in the word कड़ाही, whereas in the Urdu script, the small t̤oʾe diacritic is added to the letter ر (rāʾ) to produce ڑ (ṛe) in the word کڑاہی. The Hindi-Urdu romanization of the dish is variously rendered as '''chicken karahi''', '''chicken kadahi''', '''chicken karai''', or '''chicken kadai'''.}}<ref name="MarquesDhiman2020"/><ref name="HalimRusso2011">{{cite book |last1=Halim |first1=Gloria |last2=Russo |first2=Samantha |title=Healing Foods, Healthy Foods: Use superfoods to help fight disease and maintain a healthy body |date=25 February 2011 |publisher=Little, Brown Book Group |isbn=978-1-84803-571-3 |language=en}}</ref> It is known as '''gosht karahi''' or '''gosht kadahi''' when prepared with goat or lamb meat instead of that of chicken.<ref name="Dawn" /> The dish is prepared in a karahi (a type of wok from the Indian subcontinent) and can take between 30 and 50 minutes to prepare and cook the dish.<ref name="Elementary Chef">{{Cite web|url=https://www.thefoodwonder.com/chicken-karahi/|title=Chicken Karahi – Is this delicacy one of the best dishes in Pakistan?/|date=3 May 2021|access-date=2021-11-18}}</ref><ref name="Dawn">{{Cite web|url=https://www.dawn.com/news/1136573/|title=Food Stories: Mutton karahi/|date=6 October 2014|access-date=2021-11-18}}</ref> Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish.<ref>{{Cite web |date=2022-01-02 |title=Chicken Karahi - Chicken Tomato Curry - Jamil Ghar |url=https://jamilghar.com/chicken-karahi/ |access-date=2023-01-24 |language=en-US}}</ref> What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic.<ref>{{Cite web |last=Cooks |first=Fatima |date=2020-02-26 |title=Chicken Karahi Recipe |url=https://fatimacooks.net/chicken-karahi-recipe-pictures-tips-authentic/ |access-date=2024-04-28 |website=Fatima Cooks |language=en-US}}</ref> It is usually served with naan, roti or rice. This dish is common in North Indian and Pakistani cuisine.<ref name="MarquesDhiman2020">{{cite book |last1=Marques |first1=Joan |last2=Dhiman |first2=Satinder |title=Social Entrepreneurship and Corporate Social Responsibility |date=5 July 2020 |publisher=Springer Nature |isbn=978-3-030-39676-3 |page=204 |language=en |quote=They serve Pakistani and Indian staples, like chicken karahi, goat curry, and saag paneer (Kinney, 2017).}}</ref>
[[File:Chicken Karahi in Pakistan.jpg|thumb|right|The dish being prepared in a large karahi, a pot of the Indian subcontinent.]]
== History == The Hindi-Urdu word ''karahi'' (a type of pot used in the Indian subcontinent) derives from the Prakrit word ''kataha'' (कटाह), being mentioned in the Sanskrit text ''Sushruta Samhita''.<ref>{{cite web |title=Karahi |url=https://www.gastronomiac.com/ustensiles_et_vocabu/karahi/ |publisher=Gastronomiac |access-date=10 December 2025 |language=fr-FR |date=2025 |quote=Karahi ou Kadahi vient du mot prakrit Kataha, mentionné dans Râmâyana (*), Sushruta Samhita (**).}}</ref>
Chicken karahi (chicken kadahi) may originate in the Punjab region of the Indian subcontinent, being famous in the city of Lahore.<ref name="Dawn" /><ref>{{cite book |last1=Campion |first1=Charles |title=The Rough Guide to London Restaurants |date=2003 |publisher=Rough Guides |isbn=978-1-84353-097-8 |page=44 |language=en}}</ref> The dish's relative, gosht karahi (gosht kadahi) is thought to have originated in the colonial era North-West Frontier Province (now Khyber Pakhtunkhwa, Pakistan) with this dish being made of lamb or goat, rather than chicken.<ref name="Dawn" />
The dish is a staple in menus of Indian and Pakistani restaurants in various parts of the world; the 'Bigger than Bollywood' experience at Hexham Library in Northumberland featured Indian cooks making chicken karahi with naan for British Film Institute tourists as early as 2002.<ref>{{cite book |title=Library + Information Update |date=2002 |publisher=Chartered Institute of Library & Information Professionals |page=21 |language=en}}</ref>
== References == ===Notes=== {{Reflist|group=upper-alpha}}
===Citations=== {{reflist}} {{Indian dishes}} {{Pakistani dishes}} {{Chicken dishes}}
{{DEFAULTSORT:Kadai Chicken}} Category:Punjabi cuisine Category:Indian chicken dishes Category:Pakistani chicken dishes Category:Chili pepper dishes