Peshawari Chicken Karahi | Easy Peshawari Chicken Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 Servings
  • 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
  1. 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.
  2. Now add remaining mustard oil to the kadai and add ginger and garlic paste. Cook them for 2 minutes.
  3. Then add sliced onion and continue sautéing on medium flame until the onion turns golden brown, about 10-15 minutes on medium-low flame.
  4. 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.
  5. Then add the seared chicken pieces and stir fry them along with onion & spices for 5 minutes on medium flame.
  6. 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.
  7. 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.
  8. Finally add black pepper powder, garam masala, lemon juice and mix well. Also check and adjust the seasoning if needed.
  9. Your Peshawari kadhai chicken is ready! Serve it warm with chapatti or plain white rice. Enjoy!
Recipe by Everyday Indian Recipes at