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Spicy Peshawari Chicken Karahi
85% authentic · Pakistani (Peshawar Region)
A regional variation from Peshawar, this Chicken Karahi is known for its robust, spicy flavor profile, often featuring less tomato and more emphasis on green chilies and black pepper, cooked with bone-in chicken for deeper flavor.
Ingredients
- Chicken, bone-in, cut into pieces1 kg
- Tomatoes, roughly chopped200g
- Onions, thinly sliced1 large
- Ginger, julienned3 tbsp
- Garlic, crushed2 tbsp
- Green chilies, slit and some chopped4-5
- Ghee or cooking oil1/2 cup
- Black pepper, coarsely ground1 tsp
- Coriander seeds, crushed1 tsp
- Saltto taste
- Fresh cilantro, choppedfor garnish
Steps
- 1
Heat ghee or oil in a karahi over medium-high heat. Add sliced onions and sauté until translucent.
- 2
Add chicken pieces and sear until lightly browned.
- 3
Add crushed garlic, most of the julienned ginger (reserve some for garnish), and crushed coriander seeds. Sauté for a minute.
- 4
Add chopped tomatoes and slit green chilies. Cook until tomatoes soften and oil begins to separate.
- 5
Add coarsely ground black pepper and salt. Stir well.
- 6
Cover and simmer on low heat for 20-25 minutes, or until chicken is fully cooked and tender. Add a splash of water if it becomes too dry.
- 7
Stir in the remaining chopped green chilies and some fresh cilantro.
- 8
Garnish with remaining julienned ginger and fresh cilantro. Serve hot.
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