High-Protein Chicken Charsi Karahi  ( 628 kcal  &  51g protein / Serving )

High-Protein Chicken Charsi Karahi ( 628 kcal & 51g protein / Serving )

Savor the legendary flavors of Peshawar's famous street food with this minimalist, ultra-high-protein Chicken Charsi Karahi. Prepared in a single pan, this recipe sears tender chicken until beautifully golden before simmering it in a robust, deeply reduced sauce made entirely from fresh tomatoes, garlic, ginger, and green chilies. Completely free of onions, heavy dairy creams, or processed spice packets, it relies on clean, whole ingredients and a traditional reduction technique to lock in maximum flavor. Packing an exceptional 51g of protein and just 10g of carbohydrates per serving, this authentic, naturally gluten-free dish offers a incredibly satisfying, keto-friendly alternative to heavy restaurant takeout curries.

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4 servings35 minintermediate

Ingredients

Sl NoDescriptionQuantityMacros split
1Oil100 ml
867 kcal0g protein · 0g carbs · 93g fat · 0g fibre
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2Garlic paste1 tsp
3 kcal0g protein · 1g carbs · 0g fat · 0g fibre
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3Ginger paste, ginger1 tsp
4 kcal0g protein · 1g carbs · 0g fat
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4Tomatoes, raw600 g
120 kcal5g protein · 24g carbs · 2g fat · 7g fibre
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5Spices, pepper, black1 tsp
13 kcal1g protein · 3g carbs · 0g fat · 1g fibre
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6Salt1 tsp
0 kcal0g protein · 0g carbs · 0g fat
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7chilli flackes1 tsp—Buy
8Capsicum1 piece—Buy
9Ginger julliened3 slice—Buy
10Chicken800 g
1504 kcal198g protein · 9g carbs · 75g fat · 0g fibre
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Total, all ingredients2511 kcal · 203g protein · 38g carbs · 171g fat · 8g fiber
Per serving628 kcal · 51g protein · 10g carbs · 43g fat · 2g fiber
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Directions

1 Heat the oil: Get a wide karahi or deep pan hot over medium-high heat, but don't let it smoke.

2 Brown the chicken: Add chicken and stir frequently uncovered until it changes color and browns slightly.

3 Sauté aromatics: Mix in the garlic and ginger pastes. Cook briefly until fragrant and no longer raw.

4 Add tomatoes: Stir in the tomatoes to coat the chicken evenly.

5 Soften tomatoes: Cover the pan and let the tomatoes break down, stirring occasionally so they don't stick.

6 Season: Uncover and thoroughly mix in the chili flakes, black pepper, salt, and bullet chili.

7 Reduce the sauce: Cook on medium heat until the tomatoes form a thick masala and the oil separates.

8 Garnish and serve: Stir in the julienned ginger, cook for one last minute, and serve hot.

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