Let’s make some Quick and Delicious Peshawari Charsi Chicken Kadai today!
So today I am going to tell you a recipe that is not very well known to a lot of people. Now when I am saying it is not very well known to a lot of people I just mean that it’s not very famous yet it is starting to gain a lot of popularity these days. I am pretty sure you might have guessed it by now by the title, that we are going to make some Peshawari Charsi Chicken Kadai today!
I am not assuming anything but it might be the next butter chicken for the whole world. And I don’t mean that literally because obviously these are two different dishes. But what I am trying to say here is, that Peshawari Charsi Chicken Kadai might be as famous as Butter Chicken someday and it has already started to gain some popularity these days on YouTube.
You can see food bloggers recording videos about this Peshawari Charsi Chicken Kadai. There are very few blogs or maybe YouTube videos that describe the exact and precise recipe for this dish.
Just because of that reason even for me it was very difficult to find the proper recipe for Peshawari Charsi Chicken Kadai. But thanks to a lot of cookbooks. I was able to get a very precise and accurate recipe for this Peshawari Charsi Chicken Kadai and that’s what I will be sharing with you guys today.
Let’s talk about where this Peshawari Charsi Chicken Kadai recipe originated!
Peshawari Charsi Chicken Kadai also is known as gosht kadai when prepared with goat or lamb meat instead of chicken. It is a dish from the Indian subcontinent and to be precise from Pakistan and Northern India. The Pakistani version of Peshawari Charsi Chicken Kadai doesn’t have any peppers that are capsicums and onions. But these days a few restaurants in North India do tend to add a lot of capsicum. Sometimes also chillies that are bigger in size. Click here to know more!
It is a very fast and quick dish to make to be very honest. It hardly takes 30 minutes to 40 minutes if you have a high range burner like the restaurants. But since we are making it on a home gas range it might take a surround 50 minutes and even that’s not a lot, to be honest for a dish like this.
Peshawari Charsi Chicken Kadai is normally served with some Naan, roti, or rice and it is one of the dishes that is like the hallmark for Pakistani cuisine.
Although it might be pretty difficult for you to find a very good recipe for Peshawari Charsi Chicken Kadai online.
But that is exactly what I will be solving today! And since it’s gaining a lot of popularity as street food. I thought I should also take some reference from all the videos that are there on YouTube.
What is so great about this Peshawari Charsi Chicken Kadai?
Probably the best part about Peshawari Charsi Chicken Kadai is that we use very less amount of spices and it is still very delicious. Trust me I will literally use only a few spices like crushed coriander and cumin. I have added some red chilli powder but traditionally they add crushed red chillies which makes it hot. Although it is optional and black pepper is also added which is a must. And since it is a curry at the end of the day we must add a little garam masala powder.
It can be made in just a single vessel and so we can say that it is a one-pot dish. Also, it is very simple and quick yet so delicious. Although the only downside is that we add a lot of oil in this recipe. But even that can be avoided by removing the oil after the chicken is browned.
How do we make this recipe?
It’s one of the easiest recipes for a curry I have come across. That is mainly because you do not have to marinate the chicken overnight. You do not have to prepare the curry separately and the chicken separately. It is a very one-pot kind of a dish. Just that instead of a pot we use a kadhai. Which is an iron skillet or a Pan used in the Indian subcontinent?
Start with a lot of Oil!!
So as already mentioned that the only downside to this Peshawari Charsi Chicken Kadai has a lot of oil. We will start with a lot of oil in the kadhai. Then let it come to to a smoking point and it’s time to add the chicken. So I am giving you a heads up that chicken already has a lot of natural water. Once you add the chicken in the oil. Maybe after cooking it for a while it will form a very whitish emulsion because of the juices that the chicken will release. Also, click here to learn how to tenderize the chicken – 6 ways to tenderize your meat!
Have patience and it will turn out amazing!
But you don’t need to panic and keep cooking once all the juices evaporate there will be a time when the oil clarifies again and it will start caramelizing or Browning the chicken. Once the chicken is golden brown now it’s time to add your chopped onions and ginger garlic paste. Well traditionally at this stage we only add ginger garlic paste. I have just added chopped onions to increase the amount of gravy that we will end up with.
Now let all of that cook and once you think the raw smell of the ginger garlic paste is gone now it’s time to add your tomatoes. Cook everything on high flame all the time and once you think the tomatoes are mushy make sure you remove the skin. Now it’s time to add all your spices starting from your coriander powder to cumin powder and red chilli powder, black pepper, and garam Masala. Once that is done cover it with the lid and let it cook on high flame for about 5 minutes and then stir it once. Keep repeating this process until everything is well combined and cooked. Towards the last 5 minutes add your chillies.
Now cook for another 2 minutes and now it’s time to add the curd. Make sure you whisk the curd very nicely and then you adjust the salt and cook it for the last three minutes and your dish is ready.
And your dish is ready!