Peshawari chicken karahi is a quick & easy chicken curry recipe which is just perfect for weeknight dinner as it does not demand too many ingredients and neither is too heavy on taste buds!
If you are looking to try a new chicken curry recipe, then you have come to the right place! I have a special kind of curried chicken recipe for you all which is called Peshawari chicken karahi. Peshawari chicken karahi is a simple chicken curry recipe with very subtle taste and is high on fresh flavors of coriander leaves and tomatoes!
After sharing many classic restaurant style chicken gravy recipes, it’s time to share something homely which you can make without much of a planning or pre-preparation. This Peshawari chicken karahi recipe fits the bill perfectly and it’s an ideal recipe to make a satisfying family meal on a hectic weeknight!
If you have already watched the recipe video below, you may have already noticed that this one does not involve any complicated step whatsoever! There is no chicken marination, no grinding of spices, not even a long list of ingredients to procure which could have otherwise forced you an unplanned visit to supermarket!
Peshawari cuisine has its origin in Pakistan and there could be numerous variations of this same Peshawari chicken karahi. My version of Peshawari chicken karahi is not at all complicated; even though it does not use too many spices which are typically used in Indian/Pakistani chicken dishes, this Peshawari chicken karahi turned out to be a soul-satisfying experience!
The primary flavor of Peshawari chicken karahi comes from fresh coriander leaves which is same as cilantro depending on which part of the world you are residing. You will need lots of coriander leaves and make sure you get your hands on the freshest leaves possible as that would make all the difference!
I have been trying to make and share as many curry recipes of chicken as possible as that not only helps recreate restaurant style dishes at home, but also these chicken recipes come in handy for many situations – be it for a party at home or informal friends’ gathering over dinner or crafting fine dining experience at home with just the two of you!
If you have already tried my butter chicken and chicken kadai recipe which are all-time favorites of all chicken lovers, then you already have a large ground covered! You should also take a look at my methi chicken recipe which has two versions each being very different from another.
The classic methi chicken uses fresh fenugreek leaves and the make-over version uses kasoori methi i.e. dry fenugreek leaves and has a creamy base of gravy! Both the versions of methi chicken is absolutely delectable and are must try!
Now let me share a few quick tips for making a lipsmacking Peshawari chicken karahi every time! I have already mentioned the importance of using very fresh coriander leaves in this chicken gravy recipe; that’s an absolute must!
Along with that you will need fresh tomatoes, freshly squeezed lemon juice and freshly ground black pepper! You see, this recipe of Peshawari chicken karahi demands fresh flavors and that’s what makes it a unique chicken curry recipe!
I sincerely urge you to try this Peshawari chicken karahi once and you will agree with me that good things do not necessarily need to be complicated! The understated flavorful gravy served with plain rice may very well become that perfect soul-satisfying meal you were searching for so long! Enjoy!
- Chicken curry cut – 1 kg
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Onions – 3, large, thinly sliced
- Tomatoes – 4, finely chopped
- Green chilli – 3
- Mustard oil – ½ cup
- Red chilli powder – 1 tbsp
- Black pepper powder – ½ tsp
- Garam masala – 1 tsp
- Juice of half a lemon
- Salt to taste
- Fresh oriander leaves – 1 & ½ cup, finely chopped
- Heat a kadai/wok and add the oil to it. Once the oil is hot, add the washed and dried chicken pieces. Fry the chicken on medium flame until they are lightly browned on all sides. Take them out and set aside in a bowl.
- Now add remaining mustard oil to the kadai and add ginger and garlic paste. Cook them for 2 minutes.
- Then add sliced onion and continue sautéing on medium flame until the onion turns golden brown, about 10-15 minutes on medium-low flame.
- Add green chilli and salt to taste and mix in. Then add red chilli powder, black pepper powder and half of the coriander leaves. Stir to mix well and continue sautéing the spices on medium for 2 minutes.
- Then add the seared chicken pieces and stir fry them along with onion & spices for 5 minutes on medium flame.
- Now add tomatoes and stir them in. Cover the kadai with a lid and let everything cook on low for about 8 to 10 minutes.
- Uncover the pan and give a good stir to make sure spices are not sticking to the bottom of the kadai. Add a cup of water, give a good mix and bring to boil. Then lower the heat to minimum, cover and let it simmer until the chicken is completely cooked through, about 15 minutes.
- Finally add black pepper powder, garam masala, lemon juice and mix well. Also check and adjust the seasoning if needed.
- Your Peshawari kadhai chicken is ready! Serve it warm with chapatti or plain white rice. Enjoy!