Peshawari Chicken Karahi

Why You’ll Love This Recipe

Peshawari Chicken Karahi brings together bold flavors and tender chicken that’s cooked in a delicious, fragrant sauce. The rich, spiced gravy, the hint of tang from tomatoes and yogurt, and the warmth from fresh green chilies all come together perfectly. The chicken absorbs the spices beautifully as it cooks, making each bite flavorful and satisfying. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is easy to prepare and always a crowd-pleaser. It’s a flavorful take on a traditional Pakistani favorite that will transport your taste buds straight to Peshawar!

Ingredients

• 1 kg (2.2 lbs) chicken, cut into pieces (with bone or boneless, based on preference)

• 3 tablespoons ghee or vegetable oil

• 1 large onion, finely sliced

• 2 tablespoons ginger, minced

• 2 tablespoons garlic, minced

• 4-5 tomatoes, chopped (or 1 can of diced tomatoes)

• 1/2 cup plain yogurt

• 2-3 green chilies, sliced (adjust to taste)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon red chili powder (adjust to heat preference)

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt, to taste

• Fresh cilantro (coriander leaves), chopped (for garnish)

• 1 teaspoon crushed fenugreek leaves (optional, for extra flavor)

• Fresh ginger slices (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the oil: Heat the ghee or oil in a large karahi or deep pan over medium heat. Once the oil is hot, add the sliced onions and sauté until golden brown and soft, about 5-7 minutes.

2. Cook the ginger and garlic: Add the minced ginger and garlic to the pan. Sauté for another 1-2 minutes until fragrant.

3. Add the chicken: Add the chicken pieces to the pan, and brown them on all sides for about 5-7 minutes. This helps lock in the flavors.

4. Add the tomatoes and spices: Stir in the chopped tomatoes, ground cumin, coriander, red chili powder, turmeric powder, and salt. Mix well and cook for about 5 minutes until the tomatoes break down and release their juices.

5. Add the yogurt: Lower the heat and add the yogurt to the pan, stirring it in gently to combine with the spices. Cook for another 5 minutes, letting the yogurt mix into the sauce and help thicken it.

6. Simmer the chicken: Add the green chilies and about 1/2 cup of water to the pan, ensuring the chicken is mostly covered by the sauce. Bring it to a simmer, cover, and let it cook for 20-25 minutes, or until the chicken is fully cooked through and tender. If the sauce gets too thick, you can add a bit more water to adjust the consistency.

7. Finish with garam masala: Once the chicken is cooked, sprinkle garam masala over the curry and stir it in. If you’re using crushed fenugreek leaves (kasuri methi), sprinkle them in at this stage for added flavor.

8. Garnish and serve: Garnish the Peshawari Chicken Karahi with fresh cilantro and ginger slices for added aroma and color. Serve hot with naan, paratha, or steamed rice.

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Add vegetables: You can add bell peppers, potatoes, or spinach for a heartier dish with more vegetables.

• Spicy version: Increase the amount of green chilies or red chili powder to make the dish spicier.

• Boneless chicken: If you prefer boneless chicken, you can use chicken breasts or thighs. Just reduce the cooking time by a few minutes since boneless pieces cook faster.

• Add cashews or almonds: To make the dish richer, you can add crushed cashews or almonds to the curry base for added creaminess.

Storage/Reheating

• Storage: Leftover Peshawari Chicken Karahi can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the chicken in a pan over low heat, adding a bit of water or broth if the sauce has thickened too much. You can also microwave individual portions for 1-2 minutes until heated through.

FAQs

Can I use chicken breast for this recipe?

Yes, you can use chicken breast for a leaner version of the dish, but bone-in chicken pieces like thighs or drumsticks give the curry more depth of flavor.

Can I make this dish in advance?

Yes, Peshawari Chicken Karahi can be made ahead of time. The flavors will continue to develop and improve as it sits. Just refrigerate and reheat when you’re ready to serve.

Can I make this dish spicier?

Absolutely! Increase the amount of green chilies, red chili powder, or even add a pinch of cayenne pepper for more heat.

What can I serve with Peshawari Chicken Karahi?

This dish pairs wonderfully with naan, chapati, or steamed basmati rice. You can also serve it with a side of raita (yogurt sauce) or a fresh cucumber salad to balance the heat.

Can I freeze the leftovers?

Yes, you can freeze Peshawari Chicken Karahi for up to 3 months. Make sure to store it in an airtight container. When ready to eat, thaw it overnight in the fridge and reheat thoroughly before serving.

What other spices can I add?

You can add additional spices like cinnamon, cloves, or cardamom for an aromatic twist. These spices are often used in Karahi recipes to add depth and complexity.

Conclusion

Peshawari Chicken Karahi is a rich and aromatic dish that brings bold flavors from the heart of Pakistan to your table. With its tender chicken, fragrant spices, and vibrant sauce, this dish is a crowd-pleaser that’s perfect for family dinners or special gatherings. The combination of garlic, ginger, tomatoes, and yogurt creates a comforting and flavorful curry that pairs perfectly with naan or rice. Whether you’re new to Pakistani cuisine or a longtime fan, Peshawari Chicken Karahi is sure to become a favorite in your recipe collection. Enjoy!