Peshawari Chicken Karahi 

Jump to Recipe Jump to Video Print Recipe
5 from 1 vote

The Peshawari Chicken Karahi is a famous cuisine of KPK, no spices are used in this karahi, and it has a unique taste. Only the garlic, ginger, and black pepper bring an umami flavor to this recipe. 

peshawari karahi

Last night, I was curious to make an effortless recipe, and suddenly, the Peshawari Chicken Karahi recipe hit my mind, and I decided to make this brothy taste recipe. This recipe doesn’t depend on any ground spices or fluffy ingredient like Chicken Korma, Chicken Achari, or Chicken Bhuna But the taste of this cuisine is so satisfying.

I’m so excited to tell you that we need only four or five ingredients to prepare Peshawari Chicken Karahi, and it’s so quick and a breeze. Plus, the aroma of this delight is more mouthwatering than ordinary Chicken Karahi. 

More About Peshawari Chicken Karahi and How To Make It Special

peshawari chicken karahi

This chicken karahi originated in Peshawar, KPK, Pakistan, and is made with a few basic ingredients. The taste of this karahi is salty and more umami than spicy or tangy. 

Tomatoes and garlic ginger paste are the secret ingredients in this recipe that elevate the texture and make it more mouthwatering. 

The people of Peshawar don’t like spices too much. The popular Namak Mandi food street is a central food hub in Peshawar where chefs only use salt and black pepper to prepare all delectable dishes.  

I was personally raised in KPK, and we occasionally make this Peshawari delight, and each time, it gets huge praise from my family. I often add black pepper or a cube of butter to make this recipe special and give it a more creamy profile. 

Why You Will Love Peshawari Chicken Karahi?

  • No Need For Spices: If you’re running short on spices, there is no need to worry! The Peshawari Chicken Karahi has got you covered; just basic ingredients will make this culinary delight.

  • Have A True Indulgence: This traditional Peshawari Karahi has a true indulgence because of salt and tomatoes. Chicken becomes much more tender and juicy due to the garlic ginger paste that satisfies your karahi cravings. 

  • Time-Saving Recipe:Just like Hariyali Chicken and Chicken Salan, this Chicken Peshawari is very easy to whip up. Novices also consider it an easy-peasy recipe to satisfy their appetite.


  • Chicken: Commonly, we use desi chicken for Peshawari Karahi, but if it’s unavailable, just go with the common poultry chicken. You can use both boneless and bone-in meat for this recipe 

  • Oil: We need oil to fry the chicken. You can use any type of cooking oil, like soybean, canola, or sunflower oil. 

  • Tomatoes: I’m using large slices of tomatoes; don’t use chopped tomatoes for this recipe. The larger slices will make your chicken more tender and juicy. Plus, the flavor of tomatoes melds with other ingredients and creates a more umami profile. 

  • Garlic Ginger Paste: These ingredients have a strong aroma that enhances the indulgence of karahi. 

  • Green Chilis: I’m also using some green chilis to make this delightful, fiery, and zesty. But this ingredient is optional. You can skip this one if you want a more salty taste. 

  • Black pepper: Black pepper works like a secret ingredient in this recipe, enhancing the flavors and bringing a warm, aromatic, slightly spicy flavor.

Check Out: White Chicken Korma Recipe

How To Make Peshawari Karahi

  1. Heat The Oil and add Chicken: The first step is to heat the 1 oil, initially keeping the flame high. Once the oil gets heated, add the chicken pieces and salt and fry them for 3 – 4 minutes. I like adding salt initially to make the chicken more savory. 
add oil
add chicken
  1. Add Garlic, Ginger, Tomatoes, and Green Chilis: Turn the flame from high to medium and add garlic ginger paste. Stir it a bit, and then add tomatoes and green chilis. Now simmer it for one minute on medium flame. 
add garlic ginger
add tomatoes
  1. Add Black Pepper Powder: I will sprinkle black pepper powder on the stew. At this stage, a heavenly aroma will waft in your kitchen and increase your appetite, so bear it. Leave the stew to simmer on a medium flame for 5 – 7 minutes.  
add black pepper
  1. Peel The Tomatoes: Grab the kitchen tong and gently peel the tomatoes. Add finely chopped ginger and coriander, stir the stew, and close the lid for one minute. You can also remove the extra oil from the wok if you don’t want more oily gravy.  
peel tomatoes
add ginger

Nabeel’s Pro Tip

Being a master of Peshawari Chicken Karahi, I’m feeling a  smarty-pants right now. But one thing that I’m telling you right now is a nugget of wisdom. 

You know we rarely use any spices in Peshawari main dishes. Likewise, I didn’t use any kind of harsh or tangy spices in our recipe. 

But how can you make it more favorable and appetizing without these spices? 

Well, the butter is the only ingredient you must use to make this recipe more meaty, broth, and savory. Yup! Only a small cube of daily butter makes the recipe more satisfying and flavorsome. Beside this, you can also use 2 or 3 tablespoon of yogurt to make it more creamy. 

Note: Peshawari cuisines are not spicier and often have a more umami taste profile. So, don’t make the mistake of adding ground spice (turmeric powder or red chili powder) or any masala. Otherwise, the entire taste will change.


No, in this chicken karahi, we only use fragrant spices (ginger, garlic, and black pepper) rather than ground spices (turmeric powder or red chili powder). That’s why Peshawari chicken karahi tastes more umami than zesty or spicy. 

To make the mix sabzi spicy, you can add red Kashmiri spice. It will bring a more tangy taste and improve the hues of the recipe. If you don’t have this spice, add extra green chilis and red chili powder to the sabzi mix to make it more fiery. 

I suggest you use a few extra tomatoes; the moisture from tomatoes will make the gravy so thick and favorable. 

What To Serve With Peshawari Chicken Karahi?

peshawar chicken karahi

Keep it real simple with Peshawari chicken – no need to go all-out with a fancy spread. Just throw in a few plain naan or chapati, a salad, spicy chana chaat, and some refreshing raita. That’s the perfect match for this tasty dish. And if you’re feeling extra chill, toss a cold drink to cool things down.

peshawari karahi

Peshawari Chicken Karahi

The Peshawari Chicken Karahi is a famous cuisine of KPK, no spices are used in this karahi, and it has a unique taste. Only the garlic, ginger, and black pepper bring an umami flavor to this recipe. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian, Pakistani


  • 1 Cup Oil
  • 0.5 Kg Chicken
  • 1 tbsp Ginger Garlic paste
  • 1 small Ginger Bulb
  • 1 tbsp Black pepper 
  • 3 Tomatoes
  • Coriander
  • 1 tbsp Salt (adjustable according to your taste)


  • Heat the oil in a pan for 2 minutes. 
  • Add chicken to the pan and fry it for 3 – 4 minutes on medium flame. Stir it from time to time. 
  • Next, add garlic and ginger paste, tomatoes (half sliced), and green chilis. Simmer it for one minute on medium flame. 
  • Now sprinkle 1 tbsp of black pepper powder on the stew. Leave it on a medium flame for the next 5 – 7 minutes. 
  • Use tong to peel tomatoes, add chopped ginger and coriander, stir, and cover for a minute. Optional: skim off excess oil for a less oily gravy. Enjoy The Deligh!


Tried this recipe?Let us know how it was!

Similar Posts


5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating