Tuesday, November 24, 2015

Peshawari Chicken Karahi

I love Karahi Chicken, it’s the ultimate spicy chicken curry, that one can desire for. But its close sibling from Peshawar disgraces them all. The unending spice-list themselves get ashamed by looking at the latter’s minimalist requirements. Only two or three ingredients and that is all. Like the odd member of the family, it stays apart not only of its basic characteristics...but also from all angles and counterparts.

chicken karahi peshawari style recipe

how to cook karahi chicken peshawari recipe

Peshawari Karahi chicken is very different in cooking style also. Generally made with mutton / gosht this also taste delicious with chicken. The cooking time gets reduced and the addition of salt and pepper as seasoning makes it light and too much easy to cook. Only if you can reduce the amount of ghee it becomes healthy too.

how to cook pakistani peshawari karahi chicken simple recipe
Heat ghee and saute minced garlic in it.
simple chicken karahi recipe
Then add chicken pieces and sprinkle salt over them.
how to cook peshawari chicken karahi
Also add chopped ginger and cook till the chicken pieces are slightly coloured.
how to cook peshawari chicken karahi gosht
Add tomatoes and half of the crushed black peppercorns and cook till half done.
peshawari karahi chicken recipe
Then add the rest of the black pepper and chopped green chillies and cook till done.
peshawari karahi chicken recipe with tomatoes only

Peshwari Chicken Karahi
Serves 3-4

simple peshawari chicken karahi recipe

500 gm chicken (on bone / boneless)
4 ripe tomatoes – chopped
1 bunch of fresh coriander leaves – chopped
8-10 cloves of garlic – minced
½ inch ginger – chopped
8-10 black peppercorns – crushed
¼ th cup ghee (or half ghee, half oil)
4-6 green chillies – chopped

Heat ghee in a karahi / pan and add the minced garlic into them.
Sauté for 10-12 seconds, and as soon as you start to get the fine garlicky aroma, you add the chicken into them.
Sprinkle salt and ginger over them and cook for 5-6 minutes, stirring in between until the chicken pieces change their colour.
Now throw in all of the chopped tomatoes and half of the crushed black peppercorns. Mix in and put cover.
Check and stir every 2 minutes and cook for 15 minutes.
The chicken and the tomatoes will ooze out lots of oil and water from them, so there is no need to add any additional water during the cooking process. However, if the quantity of your chicken is small you may need a little water in the end to cook the chicken completely.
When the chicken is half done, sprinkle the crushed black peppercorns over them and cook for another 12-15 minutes or until the chicken is cooked completely.
Taste and adjust seasonings.

Sprinkle the chopped coriander leaves and chopped green chillies over them and serve hot with roti / naan / rice.

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