This traditional Charsi karahi recipe, also known as Peshawari chicken karahi, is a regional specialty that originated in the northern province of Khyber Pakhtunkhwa. This straightforward recipe requires just a handful of ingredients and 40 minutes to get on the table.
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The 'karahi' style of cooking embodies the essence of Pakistani cuisine. Named after the wok-like cooking vessel known as a karahi, this cooking method is similar to a stir fry. A mix of meat, vegetables, and spices is cooked over high heat to create a rich, aromatic, bold curry.
The beauty of any karahi recipe lies in its simplicity and use of fresh ingredients. Of all the types of Karahi recipes, like chicken karahi, namkeen gosht, beef karahi gosht, and mutton or lamb karahi gosht, this charsi karahi recipe is perhaps the easiest to make.
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Why you'll love this recipe
- Minimal ingredients - The best part about this recipe is the simple ingredient list. You only need salt, black pepper, and a few fridge staples to make this recipe.
- Easy recipe - The ingredient list is short, and the cooking method requires no special techniques. This recipe is great for beginner cooks and people short on time.
- Unique flavor - This charsi karahi recipe delivers a bold flavor without being too spicy. The emphasis is on a rich, tangy tomato base and a zesty, aromatic ginger, lemon, and cilantro finish.
Ingredient notes
- Chicken - This recipe uses bone-in skinless chicken cut into 14 pieces, known as karahi cut. If you're cutting the chicken yourself, cut it into two drumsticks, four thighs, and eight breast pieces.
- Cooking oil - Use a budget-friendly neutral cooking oil with a high smoking point, like canola, for this charsi karahi recipe. The two cups of oil seem like a lot, but it is necessary to fry the chicken, and all but half a cup will be discarded later in the cooking process.
- Tomatoes - Roma tomatoes or any other plum variety are my favorite as they create a juicy base for the Peshawari karahi.
- Salt & pepper - These are the only ground spices you need for this chicken recipe. For best results, I recommend using freshly ground peppercorns for maximum flavor and aroma.
- Ginger - Julienned ginger adds a tangy and zesty finish to the chicken.
- Serrano chilies - These provide a little kick to the recipe and are essential as very few other spices are used. I recommend leaving the seeds in to prevent the chicken from being too bland.
- Lemon - A dash of lemon juice at the end adds a fresh and crisp taste to the final dish.
- Cilantro - Fragrant chopped cilantro is the perfect final touch to this delectable charsi karahi recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Try it with different meat - Charsi karahi with goat meat takes longer to cook but is an excellent option if you want a slight change in flavor.
- Make it spicier - Add more green chilies or a teaspoon of red chili flakes for a spicier variation.
- Add more tomatoes - Karahi chicken is traditionally a dry curry, but if you want more gravy, add two additional tomatoes.
Step-by-step instructions
- Step 1 - Preheat the 2 cups of cooking oil in a karahi or a cast iron skillet, add the chicken, and start frying.
- Step 2 - Stir the chicken continuously for 10 minutes until it is light brown.
- Step 3 - Discard all but half a cup of oil, reduce the heat to low, and place the halved tomatoes on the surface. Cover and steam for 10 minutes.
- Step 4 - Uncover and gently press on the tomatoes with your cooking spoon to ensure they are soft to the touch.
- Step 5 - Use a pair of tongs to remove and discard the peel. Add the garlic paste, salt and pepper. Stir for a few minutes to mash the tomatoes.
- Step 6 - Add the sliced serrano chilies and cook for 10 minutes until the excess liquid is dry.
- Step 7 - Turn the stove off, add the lemon juice and cilantro, and stir to mix.
- Step 8 - Garnish with the julienned ginger and serve your charsi karahi.
Expert Tips
- Pick the right meat - Make sure you use bone-in karahi cut chicken for this recipe. Bone-in meat retains more moisture and results in juicier chicken.
- Cook in the right utensil - If you don't own a karahi, use a cast iron skillet for best results.
- Use freshly ground pepper - This small step creates a richer flavor and more potent aroma for your charsi karahi recipe.
Recipe FAQS
The term 'charsi' refers to people who use recreational cannabis. These users of cannabis became frequent diners at roadside cafes in Peshawar featuring Peshawari chicken karahi, and the popular dish eventually became known as charsi chicken karahi.
Charsi karahi is best eaten fresh as it dries when reheated. It can be stored in the refrigerator for up to 3 days and microwaved as needed. I don't recommend freezing this recipe.
Other chicken recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Charsi Karahi Recipe (Peshawari Chicken Karahi)
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Ingredients
- 2 lbs chicken (see notes)
- 2 cups cooking oil (see notes)
- 4 roma tomatoes
- 2 teaspoon garlic paste
- 1 teaspoon salt
- ½ teaspoon black pepper (see notes)
- 4 serrano peppers (see notes)
- ½ lemon
- 1 tablespoon julienned ginger
- ½ cup chopped cilantro
Instructions
- Cut the tomatoes and serrano chilies in half, julienne the ginger, chop the cilantro, and set everything aside to use later.
- Heat the cooking oil in a karahi or cast iron skillet and fry the chicken for 10 minutes, stirring constantly to brown it evenly.
- 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.
- 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)
- 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)
- 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.
Zoya
We really enjoyed this recipe and I love how easy and quick it was. Delicious!
Nosheen Babar
Thank You for trying the recipe Zoya! So glad you liked it!