When it comes to Pakistani cuisine, Peshawari Chicken Karahi is a dish that stands out with its robust flavors and aromatic spices. Originating from the city of Peshawar, this chicken curry is cooked in a traditional karahi (wok) and offers a delightful combination of tender chicken pieces, rich tomato-based gravy, and a unique blend of spices. Not only is Peshawari Chicken Karahi a treat for the taste buds, but it is also a dish that can be prepared and cooked in a relatively short time, making it perfect for a satisfying dinner. In this article, we will explore the preparation and cooking time for Peshawari Chicken Karahi, allowing you to enjoy a delicious meal without spending hours in the kitchen. So, gather your ingredients, follow the simple steps, and savor the delectable Peshawari Chicken Karahi, guaranteed to be a hit at the dinner table.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients 500 grams bone-in chicken, cut into pieces
2 tablespoons vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
3-4 tomatoes, pureed or finely chopped
2 tablespoons ginger-garlic paste
2 green chilies, slit lengthwise
1 teaspoon cumin seeds
1 teaspoon coriander seeds, crushed
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves, chopped for garnish
Method- Heat oil or ghee in a karahi or deep pan over medium heat.
- Add cumin seeds and crushed coriander seeds to the hot oil and sauté for a few seconds until they release their aroma.
- Add the chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the chicken pieces to the karahi and cook on medium-high heat until they are lightly browned on all sides.
- Reduce the heat to medium-low and add the tomato puree or chopped tomatoes to the karahi. Cook for 5 minutes, stirring occasionally.
- Add red chili powder, turmeric powder, and salt. Mix well, ensuring the spices coat the chicken evenly.
- Cover the karahi and let the chicken simmer for 20-25 minutes, or until it is cooked through and tender.
- Sprinkle garam masala powder over the chicken and mix gently.
- Garnish with fresh coriander leaves and slit green chilies.
- Serve the Peshawari Chicken Karahi hot with naan bread or steamed rice.