Charsi Karahi (Peshawari Chicken Karahi)
This simple Charsi Karahi recipe, also known as Peshawari karahi, is cooked with just salt, black pepper, and a handful of fresh ingredients.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken ((see notes))
- 2 cups cooking oil ((see notes))
- 4 roma tomatoes
- 2 tsp garlic paste
- 1 tsp salt
- ½ tsp black pepper ((see notes))
- 4 serrano peppers ((see notes))
- ½ lemon
- 1 tbsp julienned ginger
- ½ cup chopped cilantro
Instructions
- 1
Cut the tomatoes and serrano chilies in half, julienne the ginger, chop the cilantro, and set everything aside to use later.
- 2
Heat the cooking oil in a karahi or cast iron skillet and fry the chicken for 10 minutes, stirring constantly to brown it evenly.
- 3
Discard all but half a cup of the oil, reduce the heat to low, place the halved tomatoes on top, and cover for 10 minutes.
- 4
Uncover and press the tomatoes gently to check if they have softened. Use a set of tongs to peel away the skin gently. (see notes)
- 5
Add the salt, black pepper, garlic paste, and serrano chilies and stir fry for 10 minutes, mashing the peeled tomatoes as you work. (see notes)
- 6
Turn the stove off once all the excess liquid from the tomatoes has dried out, squeeze the lemon, and garnish with the ginger and cilantro before serving.