Peshawari Namkeen Karahi Recipe

When cool evenings follow a long hot day, one only wants to sit outdoors, enjoying the company of close friends and a meal that is equally soothing. This recipe will take you to the streets of Peshawar where this delicately flavoured meal will entice you to pull up a char-pai/takht, sit cross-legged and sip on the sweet kahva.

  • Prepare in: 10 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(average: 4.09 out of 5)

Share this recipeShare on Facebook
Share on Tumblr
Pin on Pinterest


  • Chicken : 1.5 Kg
  • Ghee : 5 tablespoons
  • Tomato (whole) :  2-3 medium
  • National Iodized Salt : 1 teaspoon, or to taste
  • National White Karahi Masala : 1 tablespoon
  • Ginger (julienne) : 2 tablespoons (optional)
  • Green Chili (whole) :  4 (optional)


In a wok put chicken pieces, ghee, tomatoes, National Iodized Salt, National White Karahi Masala, and 1 cup of water; bring to a full boil.

When tomatoes soften, peel the skin by using two forks and mash them.

Cover and cook for 15 minutes on a low heat till the chicken is tender and water almost dries up.

Now do bhunai for a few minutes till the ghee separates.

Garnish if desired with fresh ginger and green chili.