Karahi is a signature Pakistani dish made by cooking chicken or mutton in a wok-like pan (karahi) over high heat with fresh tomatoes, green chilies, ginger, garlic, and whole spices—often finished with black pepper, coriander, and a generous amount of oil or ghee. Unlike slow stews, karahi is fast-cooked, retaining a bold, tangy flavor and chunky texture. Originating from Punjab and perfected in the dhabas of Lahore, Rawalpindi, and Peshawar, it’s typically served sizzling with naan, roti, or kulcha.

1. Chicken Karahi is quicker to prepare and widely popular in homes and restaurants.
2. Mutton Karahi (goat or lamb) is more festive, known for its richer, deeper flavor and longer cooking time.

Some variations, like White Karahi, skip tomatoes and use yogurt and cream for a milder, creamy finish.

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