Peshawari Chicken Karahi

Name: Peshawari Chicken Karahi
Total time: 45 min
Yield: 4
Cuisine: Pakistani (Peshawari)
Ingredients: 750 g Chicken, karahi cut (small bone-in pieces); 170 g Ghee (clarified butter); 8 medium Tomatoes, whole; 1½ tbsp Ginger-garlic paste; 6 Green chillies; 2 inch piece Ginger, cut into julienne; 1 tsp Cumin, roasted and crushed; 1 tsp Black pepper, crushed; 1 tsp Salt; 1 handful Coriander leaves; ½ L water, 1 tbsp salt, 1½ tbsp vinegar For blanching: water, salt and vinegar

The stripped-back karahi of the Frontier: no onions, no ground masala, no yogurt — just chicken cooked hard in ghee with whole tomatoes, ginger, green chilli and crushed pepper, in the same wok it is served from. Fast, glossy, punchy.

Sumber

Resipi oleh Food Fusion · 📱 Pempengaruh · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

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Recipe published by Food Fusion — Chicken karahi is a traditional dish cooked across Pakistan and named for the karahi (wok) it is made in; it has no single author, and the Peshawari version is the pared-back Frontier style. Food Fusion publishes a full weighed 'Peshawari Chicken Karahi' recipe in this video (verified live); the amounts here follow it and the step prose is our own.

Tukang masak: Food Fusion

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⏱ 45 min🍽 4 hidangan🔥 430 kcal🇵🇰 Pakistan🌶️🌶️🌶️

HalalBebas gluten

Langkah

Bring the ½ L water to a boil with the salt and vinegar, add the chicken, and simmer 5 minutes. Drain and discard the water — the chicken is cleaned and part-firmed, not cooked through.
Heat the ghee in a karahi or wok over high heat. Add the ginger-garlic paste, then the drained chicken, and fry hard for 8–10 minutes until the pieces are golden at the edges.
Add the whole tomatoes and salt, cover, and cook 10 minutes until the tomatoes collapse. Uncover and mash them roughly; fish out the loose skins if you like a smoother sauce.
Turn the heat back up and bhuno — stir-fry vigorously — for 8–10 minutes until the water cooks off, the ghee separates and rises red-gold, and the sauce clings to the chicken.
💡 This bhuno stage is the difference between a watery curry and a real karahi. Do not stop until you can see the clear ghee pooling.
Stir in the cumin, crushed pepper, green chillies and half the ginger julienne, and cook 2 minutes. Top with the rest of the raw ginger and the coriander and serve from the pan with naan.

💡 Petua

This is the plain Frontier version — no onion, no turmeric, no ground coriander. A Lahori karahi adds ground spices and a little yogurt; a Sindhi one leans on more chilli. All three are 'chicken karahi', and this is the cleanest place to start.
Cook it in the widest pan you own over your highest flame. A karahi is a high-heat, fast dish; a small crowded pan just stews the chicken.