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Peshawari Chicken

Prep Time: 20 mins I Marinating Time: 30 mins I Cooking Time: 45-50 mins I Serving: 3-4



Ingredients for Marinating :-


500 gms / 1.1 lb Chicken Thighs/leg pcs (washed & pat-dry)

1 tsp Salt

1 tsp Lime Juice


Ingredients for Curry :-


2 large Onions, chopped

10 -12 Garlic Cloves, chopped

2 tsp Ginger, minced

1 cup / 230 ml Curd/yogurt

4 tsp tomato Ketchup

1 tbsp Chickpea Flour (Besan)

½ cup / 100 gms Fresh Coriander, chopped

1.5 cups / 350 ml Water

5 tbsp / 70 ml Veg oil (divided)

Salt to taste


Whole Spices:-


1 inch Cinnamon Stick

5 Green Cardamom Pods

6 Black Peppercorns

6 Cloves

2 Bay Leaf


Spice Powders:-


2 tsp Turmeric Powder

1/2 tbsp Red Chilli Powder

2 tsp Cumin Powder

1 tbsp Coriander Powder


Method :-


In a heavy bottom pan/kadai roast all the whole spices except bay leaves on low flame until fragrant for 3-4 mins on low flame


Once done take out in a mortar pestle and grind to powder (garam masala). Set aside for later use


Take curd in a bowl and add the grounded spices + cumin powder + coriander powder + chickpea flour/besan to the curd. Mix well and set aside for later use


In a large bowl add chicken + salt + lemon juice and mix well. Set aside for 30 min


In a heavy bottom pan/kadai heat 1.5 tbsp of veg oil


To the pan/kadai add the marinated chicken and sauté for 15-20 mins on low-medium heat until half cooked or the colour changes to light brown


Once done, dish out in a separate plate and keep aside for later use


In the same kadai/pan add chopped garlic + ginger minced and sauté for 2-3 min on low- medium heat


Next, add chopped onions + bay leaf and sauté for 7-8 mins / until light golden brown on low-medium heat


To the pan add salt + turmeric powder + red chilli powder. Mix well and stir a minute


To the pan add the fried chicken and roast for 3-4 mins on low-medium heat


To the pan add the prepared curd mixture and mix it with the masala and cook for 4-5 mins or till almost dry.


Add water and mix well. Cover and cook for 15 to 20 mins on low-medium heat until chicken gets completely cooked. Keep checking in intervals (5 min) to avoid sticking of the masala


Once cooked, add tomato ketchup. Mix well and turn off the flame. It's ready to serve.


Time to taste:)


Serve hot with Naan, Laccha Paratha, Butter Roti and some salad

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