Peshawari Namkeen Karahi

Peshawari namkeen karahi or Namkeen Gosht is a meat delicacy that hales from the villages of Peshawar, Khyber Pakhtunkhwa and Afghanistan, where dishes like Namkeen Gosht are enjoyed till today. This meat recipe is a favorite amongst the people who live in the moun...Read More

Peshawari namkeen karahi or Namkeen Gosht is a meat delicacy that hales from the villages of Peshawar, Khyber Pakhtunkhwa and Afghanistan, where dishes like Namkeen Gosht are enjoyed till today. This meat recipe is a favorite amongst the people who live in the mountains, where the consumption of meat is a way of staying strong and warm, while also combating the extreme conditions of the mountain region. Its tender meat melts in the mouth, because of its slow cooking and tasty ingredients; it has become an all-time favorite for many people.
Peshawari namkeen karahi is also a very delicious substitute for the usual chicken karahi recipe, as it introduces the eater with a new series of flavors and nutritional benefits. While the normal karahi uses many spices and ingredients, this recipe only uses salt, ginger and peppers as the main ingredients, hence the flavor and tenderness of every bite is cooked with much consideration and with freshly cut meat. Hide

single recipe
Recommended By Chef 00.10 To Prep
To Cook 4 Servings
2843 0

Ingredients

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

How to make Peshawari Namkeen Karahi

METHOD:

- In a wok put chicken pieces, ghee, tomatoes, Iodized Salt, 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.

Posted By: Kashaf, lahore

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