Peshawari Chicken Karhai

Chicken is one of the most versatile protein available. It has got almost no smell of its own, which most other animal proteins have, which demands to be cooked with a whole lot of spices and condiments for quiet a lot of time.

However, chicken can go well with almost every thing you can think of, and becomes flavorful and delicious in no time. I love to eat and cook chicken because of its this property,it is very blendable and never stand out too much in any dish, never suppress other flavours, but elevates any dish.

Peshawari Chicken Karhai is a spicy and delicious recipe, that gets ready super fast and requires minimal ingredients, almost all of which is available at any Indian Household at any point of time!


– 1 kg

– 1/2 cup ghee+ oil

– 3 big onions, slices

– 4 tomatoes, roughly chopped

– 1 tablespoon ginger garlic paste

– 1 tablespoon chopped green coriander

– 5-6 slitted green chillies

– 1 teaspoon black pepper powder

– 1 tablespoon dried fenugreek powder (Kasuri methi)

– 1tablespoon coriander powder

– 1/2 tablespoon Garam masala powder

– 1 teaspoon red chilli powder

– salt as per your taste

– pinch of sugar

– 1/2 tablespoon lemon juice


In a heated wok add ghee and oil , warm it a little

Add the cleaner and dried chicken pieces and fry on a high flame for 5 minutes

Add onion, salt and sugar and fry for a few minutes. Next add the ginger garlic paste and fry it till the raw smell almost vanishes.

Then add the tomatoes, all the spices , dried fenugreek, cover it with lid and cook it on a medium flame. Intermittently stir and check for doneness of the chicken.

Add little water, depending on your preference of gravy thickness.

Once almost done, add pepper powder, lemon juice and chopped coriander.

Serve hot with rice or bread of your choice.

Peshawari chicken Karhai

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