A traditional Peshawari-style charsi chicken made with chicken thighs, tomatoes, green chillies, black pepper, and ginger. This rustic recipe relies on simple ingredients and slow cooking to create a rich, flavorful dish inspired by the famous chicken karahis of Peshawar.
- Serves: 6 People
- Prep Time: 15 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken thighs, cut into small chunks
- 500 ml Cooking oil
- 5 large Fresh tomatoes
- 1 tablespoon Ginger and garlic paste
- 1 teaspoon Salt
- 1 teaspoon Crushed black pepper
- 6 whole Green chillies, sliced
- 2 whole Red chillies, sliced
- 30 g Fresh ginger, finely julienned
- 0.25 cup Water
- 0.5 teaspoon Crushed black pepper for garnish
For Dressing
Nutritional Information
-
Calories
510 kcal -
Fat
37 g -
Carbohydrates
6 g -
Protein
38 g -
Fiber
2 g -
Sugar
4 g -
Sodium
620 mg
Procedure
-
3 minutesMark As Complete
Heat the Oil
Place a large karahi or heavy pan over medium-high heat and add the cooking oil. Allow the oil to heat thoroughly before cooking. Although a large amount of oil is used initially, part of it will be removed later in the cooking process.
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5 minutesMark As Complete
Cook the Chicken
Add the chicken pieces and salt to the hot oil. Fry the chicken while stirring regularly until it changes color and begins to cook on the outside. This step helps develop the rich flavor that is characteristic of traditional charsi chicken.
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2 minutesMark As Complete
Reduce the Oil
Carefully remove approximately half of the oil from the pan, leaving enough behind to continue cooking the dish. This creates the authentic texture while preventing the final curry from becoming overly oily.
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2 minutesMark As Complete
Add Tomatoes and Aromatics
Stir in the ginger and garlic paste and cook briefly until fragrant. Add a small amount of water followed by the fresh tomatoes. Mix well so the tomatoes begin to soften and release their juices.
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10 minutesMark As Complete
Simmer the Chicken
Cover the pan with a lid and reduce the heat to low. Allow the chicken and tomatoes to cook together until the tomatoes become soft and tender. The natural juices from the tomatoes will form the base of the sauce.
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5 minutesMark As Complete
Mash the Tomatoes
Remove and discard the loose tomato skins if desired. Using the back of a spoon, mash the softened tomatoes directly into the sauce until smooth. Stir thoroughly to create a rich and rustic gravy coating the chicken.
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5 minutesMark As Complete
Season with Black Pepper
Add the crushed black pepper and mix well throughout the dish. Continue cooking uncovered for a few more minutes, allowing the sauce to thicken slightly while the chicken finishes cooking and absorbs the flavors.
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3 minutesMark As Complete
Finish and Garnish
Add the sliced green and red chillies and stir gently through the chicken. Garnish generously with finely julienned fresh ginger and a final sprinkle of crushed black pepper. Serve hot with naan, roti, or chapati.
