Peshawari Chicken Karahi

Peshawari Chicken Karahi


  1. 1 kg chicken, cut into pieces
  2. 1/2 cup oil or ghee
  3. 2 large onions, finely sliced
  4. 2 tomatoes, chopped
  5. 1/4 cup plain yogurt
  6. 1 tablespoon ginger-garlic paste
  7. 1 teaspoon cumin seeds
  8. 1 teaspoon coriander seeds, crushed
  9. 1 teaspoon black pepper
  10. 1 teaspoon red chili powder
  11. 1/2 teaspoon turmeric powder
  12. Salt to taste
  13. Fresh coriander for garnish
  14. Ginger slices for garnish
  15. Green chilies for garnish

Cooking Steps:

  1. In a karahi or deep pan, heat oil or ghee. Add cumin seeds and let them splutter.
  2. Add sliced onions and sauté until golden brown.
  3. Add ginger-garlic paste and cook until the raw smell disappears.
  4. Add chopped tomatoes and cook until they become soft and the oil separates.
  5. Stir in plain yogurt and spices - crushed coriander seeds, black pepper, red chili powder, turmeric powder, and salt. Cook until the oil separates.
  6. Add chicken pieces and coat them well with the spice mixture. Cook until the chicken is browned.
  7. Pour in a little water, cover, and simmer until the chicken is tender and cooked through.
  8. Garnish with fresh coriander, ginger slices, and green chilies.

Savor the aromatic delights of Peshawari Chicken Karahi, a dish that embodies the robust and flavorful essence of Pakistani cuisine. Serve it with naan or rice for a complete and satisfying meal.

*Recipe on video and text may differ from each other!

How to cook Peshawari Chicken Karahi: