Peshawari Charsi Chicken Karahi
پشاوری چرسی چکن کڑاہی·(pesh-ah-wa-ree char-see chi-ken ka-rah-hee)
Quick Weeknight Tadkas: 20-Minute Dinners
This isn't a delicate braise. The iconic street food from Peshawar's Namak Mandi bazaar doesn't rely on a heavy onion base. Unlike curries from the eastern plains, a true Charsi Karahi uses no turmeric and no complex spice blends. The magic lies entirely in high-heat technique: chicken is seared in oil, then reduced into a jammy paste of tomatoes, sharp chilies, and cracked pepper. Because the authentic recipe already omits onions, it naturally fits the low-FODMAP kitchen. We just swap traditional garlic water for garlic-infused oil to leave fructans behind, and use canned tomatoes to stay safely within Monash fructose limits. Get the wok smoking, pour in the garlic-infused oil, and let the blistered tomatoes collapse into a sauce before the twenty-minute timer rings.
Ingredients
- garlic-infused oil3 tbsp
- boneless skinless chicken thighs1 1/2 lb
- kosher salt1 tsp
- canned whole peeled tomatoes14 1/2 oz
- water or low-FODMAP chicken broth1/4 cup
- fresh green chilies3 small
- whole black peppercorns1 tsp
- fresh ginger1 tbsp
- fresh cilantro leaves1/4 cup
Method
- 01
Sear the chicken aggressively in the infused oil.
Heat a wok or a heavy-bottomed skillet over medium-high heat. Add the garlic-infused oil. Once the oil is shimmering, add the chicken pieces and the salt. Fry aggressively for 5 to 7 minutes, stirring frequently, until the chicken loses its raw pink color and begins to develop a beautiful, golden-brown crust.
- 02
Add the tomatoes and liquid.
Bypass the traditional labor of steaming and skinning fresh tomatoes. Drop your canned whole peeled tomatoes directly into the wok, along with the water or broth.
- 03
Mash the tomatoes and reduce the sauce.
Reduce the heat slightly to medium. Using the back of a wooden spoon or a spatula, vigorously crush the whole tomatoes into the oil and chicken. Cover the pan and let it simmer for 8 minutes to ensure the chicken is cooked through and the tomatoes break down completely.
- 04
Perform the bhuna to fry the gravy.
Remove the lid and turn the heat back up to medium-high. Add the slit green chilies. Stir continuously for 3 to 5 minutes until the water evaporates, leaving a thick, clinging tomato paste where the oil begins to separate and glisten at the edges of the pan.
- 05
Finish with black pepper off the heat.
Turn off the heat. Immediately sprinkle the freshly crushed black pepper over the top and stir it through to preserve its volatile, floral aromatics without turning the spices bitter.
- 06
Garnish and serve.
Top with the julienned ginger and fresh cilantro, and serve immediately straight from the pan.
Notes
Why this swap? The Tomato Math
In 2022, Monash University updated their app to reflect that modern agricultural practices have increased the fructose content in global fresh tomatoes, lowering the safe serving size to just 65g. However, canned whole peeled tomatoes are approved for up to 100g (a generous 1/2 cup) per serving. By using exactly one 14.5 oz can for a 4-person yield, we give you a rich, abundant tomato gravy that keeps your fructose load perfectly within scientifically tested limits.
Why this swap? Garlic-Infused Oil
The street vendors of Namak Mandi splash crushed garlic mixed with water into the pan. Because fructans are water-soluble, this creates a highly fermentable broth. Fructans, however, cannot dissolve in pure fat. By using garlic-infused oil to fry the chicken, we extract all the pungent, savory allicin flavor while leaving 100% of the gut-irritating carbohydrates behind.
Gut Irritant Warning: Capsaicin
Chili doesn't contain FODMAPs, but capsaicin can still irritate a flared-up gut. Scale the fresh chilies back if your system is currently in high-alert mode.
Gut Irritant Warning: High Fat
This is a richer dish — for some readers, the fat content itself can be a trigger even when the FODMAP load is fine. Pair with a lighter side and a smaller portion if you're currently sensitive, or use a spoon to skim and discard any excess oil that pools at the surface of the pan right before serving.
From Cook Low-FODMAP Indian.