Peshawari Charsi Karahi Recipe
Ingredients
- 600 g Chicken
- 1½ tbsp Oil
- 2 tsp Garlic
- 3 Tomatoes
- 8 Green Chilies
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ cup Water
- ½ tsp Butter
Instructions
- In a wok (karahi pan), pour oil and heat it up.
- Now add chicken on high heat and fry until it starts to get a golden color from all sides.
- Add garlic paste and saute for few seconds on high heat.
- Now add salt and tomato cubes and green chilies.
- Add ½ cup of water and cover for 20 minutes to tender chicken on low/medium heat.
- Add ½ cup of water and cover for 20 minutes to tender chicken on low/medium heat.
- As the oil visible on the karahi surface then sprinkle black pepper.
- Mix it well. Garnish with butter and julienne ginger.
- Serve hot in karahi with Naan or roti.
Note:
- Only add black pepper to make it spicy. Don't use any other spice otherwise, the taste will compromise.
- Remove tomato skin and make sure to use pulpy tomatoes as it will help to make gravy in a karahi.
- Make sure to not add masala before frying the chicken.
