Peshawari Chicken Karahi

Instead of preparing regular Chicken curry I wanted to try something different. After browsing through multiple options I zeroed down on this dish. As you all must know, before preparing any new recipe I love to read about its origin or atleast some cultural importance. The name of this dish give out its origin which is from Peshawar region of Pakistan. It is said that the dishes prepared by the people are Peshawar are not really rich nor do they have any unique ingredients. It is mainly cooked in a Karahi or Wok and the meat is first roasted in oil and then the steps for curry follow. This dish is popular for its spice level and its simplicity. I have like always added my tweak to the dish by adding Cashew Paste to give the dish thickness.

Let's have a look at the recipe:

Ingredients:

1 kg Whole Chicken

2 chopped large Tomatoes

2 sliced large Onions

2 tbsp Cashew Paste

2 tbsp Red Chili Powder

1 tbsp Garam Masala

1 tsp Black Pepper Powder

1/2 cup chopped Coriander

2 tbsp Ginger Garlic Paste

4 Green Chilies

1 tsp crushed Kasuri Methi

Salt to taste

Oil

Method:

I usually marinate the chicken with turmeric powder, red chili powder, ginger garlic paste and salt. You could marinate it similarly or simply clean it well and apply ginger garlic paste and keep it aside for 1 hour.

In a Karahi or Wok add 2 tbsp Oil and add marinated chicken and cook it on medium flame for 15 mins.

Roast the chicken well and let it cook  until it turns golden brown.

Once the chicken is cooked thoroughly remove it in a plate and keep it aside.

In the same karahi or Wok add sliced onions and green chilies and let it cook until the onions turn golden. If required you can add 1 tbsp oil.

Add 1 tsp salt if required to speed up the cooking of onions.

Once the onions are golden add some amount of coriander and 2 tbsp of red chili powder to the wok.

Mix all ingredients well. Let it cook for 5 mins on low flame until you notice oil on the edges.

Add the roasted chicken to the karahi or wok and give it all a good mix.

Cover the Karahi or wok and let the chicken cook for 15 mins on low flame.

Remove the lid and check the chicken.

Add chopped tomato to the wok and mix all ingredients well.

Add 2 tbsp of cashew paste and give all ingredients a good mix.

 Add 1/2 cup of water to the wok and cover the wok and let it cook for 10 mins more.

Remove the lid and add garam masala powder and black pepper powder to the wok and mix well.

Let it cook for 5 mins on low flame.

Add chopped coriander and crushed kasuri methi and let it rest with wok covered for 5 mins.

Serve hot with Rotis, Fulkas or steamed rice.