Peshawari Karahi

Ingredients

• 1 kg Chicken (cut into small karahi-sized pieces)
• 1 cup Cooking Oil (for frying the chicken)
• 2 tbsp Ginger-Garlic Paste
• 500 g Tomatoes (halved)
• 1 tsp Salt (or to taste)
• 1 tbsp Black Pepper (freshly ground)
• 5 Green Chilies (slit lengthwise)
• 1 inch Ginger (julienned for garnish)
• 0.25 cup Fresh Coriander (chopped for garnish)

Steps

1. 1

   Heat the cooking oil in a large karahi or wok over high heat.

2. 2

   Add the chicken pieces to the hot oil and fry until the meat changes color from pink to white and develops a light golden crust.

3. 3

   Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears and the chicken is well-coated.

4. 4

   Place the halved tomatoes face down over the chicken. Cover the karahi and cook on medium heat for 5-7 minutes until the tomato skins soften.

5. 5

   Remove the lid and carefully peel off the tomato skins using tongs. Use a spatula to mash the tomatoes into the chicken to form a thick gravy.

6. 6

   Season with salt and continue to cook on high heat, stirring constantly (bhuna process), until the oil begins to separate from the masala.

7. 7

   Add the slit green chilies and the freshly ground black pepper. Stir well to combine.

8. 8

   Garnish with julienned ginger and fresh coriander. Serve hot with naan or roti.

Notes

The key to a good Peshawari Karahi is the 'bhuna' process—frying the meat and tomatoes on high heat until the oil separates. Do not add water to this recipe; the chicken should cook in its own juices and the moisture from the tomatoes.

Nutrition per serving

• main
• chicken
• karahi
• pakistani
• spicy
• high-protein
• dinner