Peshawari Charsi Karahi Recipe

• 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.