This Peshawari chicken charsi karahi is the easiest chicken curry you’ll ever make.
It comes together in just minutes with a handful of kitchen ingredients and has a ridiculously simple cooking process.
Put it together when you want to make a quick weeknight dinner or even on a weekend when you’re not in the mood to spend a lot of time in the kitchen.
The rustic spiciness of the dish is unlike anything you’ll ever taste.
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Ingredients For the Recipe
You’ll need just a handful of pantry staples to make the Peshwari chicken charsi karahi.
- Oil: ¼ cup
- Chicken pieces: 300 grams
- Salt: 1 tsp
- Black pepper powder: ½ tsp
- Ginger (minced): ½ tbsp
- Tomatoes (whole): 3-4
- Green chilies (whole): 4-5
- Coriander leaves (chopped): For garnish
How to Make the Peshawari Chicken Charsi Karahi
Once you have everything ready, here’s what you’ll need to do to make the Peshwari chicken charsi karahi.
In a deep bottomed vessel, heat oil. Add in the chicken pieces. Saute.
Cook the chicken in the oil for 10-12 minutes or until it starts changing color.
Add salt, pepper and ginger next and mix well.
Next, add in whole tomatoes into the vessel. Cover and let it cook for another 5-6 minutes.
Remove the skin from the tomatoes and mash them into the curry.
Cook on high flame for 8-10 minutes or until you see the oil separate from the gravy.
Reduce the heat, add in the green chilies next and mix well. Cook for another 2 minutes.
Garnish with coriander leaves and serve hot with bread of your choice.
Frequently Asked Questions
I kept the recipe super simple, and just used some spices and aromatics with the chicken and tomatoes, but if you want to, you can add in other ingredients of your choice too.
Sliced onions, bell peppers and potatoes are all great choices to consider adding into the dish. 
If you have any leftover chicken curry, you can refrigerate it for up to 2 days in an airtight container.
The curry can then be reheated on low heat in a pan with a little splash of water or in the microwave before serving. 
Tips & Tricks to Make the Peshawari Chicken Charsi Karahi
Making this chicken curry may be super easy, but you might want to take note of these tips and tricks too.
- Make sure you choose juicy, plump tomatoes for the recipe, as they’re what’s going to create the ‘curry’.
- If you don’t have fresh tomatoes, consider using tomato puree instead.
- I would recommend using bone-in chicken for this recipe, as it packs the maximum flavor.
- To cut down the heat of the curry, you can add some whisked yogurt into the mix towards the end, and let it simmer for a couple more minutes.
- If the curry seems too thick and you want to loosen it up, you can add some chicken stock or water into the mix.
- To lend some extra flavor and spice to the curry, add half a teaspoon of garam masala powder and half a teaspoon of dried fenugreek leaves towards the end of the cooking process.
- You can also add a squeeze of lemon juice towards the end, just to bring a bit of citrusy deliciousness to the dish and to balance out the heat as well.
Serving Ideas & Suggestions
This Peshwarai chicken charsi karahi tastes perfect when teamed up with some naan or any other flatbread, since the curry is quite thick.
If you love rice, you can choose to thin down the curry a bit and serve it with some steamed Basmati rice and a simple salad.
Enjoyed this hearty chicken recipe? Inspired to try some more delicious ways to cook chicken? Here are a few good options to check out.
📖 Recipe
Peshawari Chicken Charsi Karahi
Ingredients
- ¼ cup Oil
- 300 grams Chicken pieces
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- ½ tablespoon Ginger, minced
- 3-4 Tomatoes, whole
- 4-5 Green chilies, whole
- Coriander leaves, chopped for garnish
Instructions
- In a deep bottomed vessel, heat oil. Add in the chicken pieces. Saute.
- Cook the chicken in the oil for 10-12 minutes or until it starts changing color.
- Add salt, pepper and ginger next and mix well.
- Next, add in whole tomatoes into the vessel. Cover and let it cook for another 5-6 minutes.
- Remove the skin from the tomatoes and mash them into the curry. Cook on high flame for 8-10 minutes or until you see the oil separate from the gravy.
- Reduce the heat, add in the green chilies next and mix well. Cook for another 2 minutes.
- Garnish with coriander leaves and serve hot with bread of your choice.
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