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Peshawari Chicken  recipe
5.0
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From 2 ratings
Prep Time
10min
Cook Time
30min
Total Time
40min
PakistaniLunchDinnerSideMeat

During a recent visit to a friend's house, I had the opportunity to try the Peshawari Chicken recipe and was impressed by its delicious taste, especially with minimal use of spices. The chicken pieces were tender, and the tomato-based gravy was rich and flavorful taste. Overall, I found the recipe simple and easy to follow, making it an option for anyone looking for a quick and tasty meal. I recommend it to others who want to enjoy a delicious and hassle-free dish.

Ingredients

4 Servings
  • 1kg
    Chicken-in-bone (curry cut pieces)
  • 1tbsp
    Salt
  • 1tbsp
    Ginger Garlic Paste
  • 8
    medium-sized Tomatoes (ground)
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tbsp
    Coriander Powder
  • 1tbsp
    Black Peppercorns (coarsely ground)
  • 1tsp
    Red Chilli Flakes (optional)
  • 8
    Green Cardamoms
  • 1/2cup
    oil

Method

  1. Wash and pat dry the chicken pieces.

  2. Grind the tomatoes and kashmiri red chilli powder in a mixer jar and set aside.

  3. Coarsely grind peppercorns and green cardamoms together and keep them aside.

  4. Heat oil in a heavy-bottomed wok or skillet over high heat.

  5. Add ½ tsp salt in the hot oil and then add chicken pieces. Fry for 7-8 minutes until golden brown. Remove the chicken pieces from the wok and set them aside.

    Step 1.1: Add ½ tsp salt in the hot oil and then add chicken pieces
    Step 1.2: Add ½ tsp salt in the hot oil and then add chicken pieces
    Step 1.3: Add ½ tsp salt in the hot oil and then add chicken pieces
  6. Remove excess oil from the wok (if there) after frying the chicken.

  7. Add the ginger and garlic paste and 7-8 black peppercorns and stir-fry in the same wok for 2-3 minutes until fragrant.

    Step 1.1: Add the ginger and garlic paste and 7-8 black peppercorns and stir-fry in the same wok for 2-3 minutes until fragrant
  8. Add ground tomatoes to the wok, stir and cook for 4-5 minutes until the oil separates.

    Step 1.1: Add ground tomatoes to the wok, stir and cook for 4-5 minutes until the oil separates
  9. Add coriander powder, salt, ground black peppercorns and cardamoms to the wok and mix well.

    Step 1.1: Add coriander powder, salt, ground black peppercorns and cardamoms to the wok and mix well
    Step 1.2: Add coriander powder, salt, ground black peppercorns and cardamoms to the wok and mix well
  10. Add the fried chicken pieces and chilli flakes to the wok and mix them to combine with the tomato gravy.

    Step 1.1: Add the fried chicken pieces and chilli flakes to the wok and mix them to combine with the tomato gravy
    Step 1.2: Add the fried chicken pieces and chilli flakes to the wok and mix them to combine with the tomato gravy
  11. Add water, bring to a boil and cover the wok and cook over low heat for 20-25 minutes or until the chicken is tender and the gravy has thickened.

    Step 1.1: Add water, bring to a boil and cover the wok and cook over low heat for 20-25 minutes or until the chicken is tender and the gravy has thickened
    Step 1.2: Add water, bring to a boil and cover the wok and cook over low heat for 20-25 minutes or until the chicken is tender and the gravy has thickened
  12. Garnish with fresh coriander leaves and serve hot with naan, roti or rice.

    Step 1.1: Garnish with fresh coriander leaves and serve hot with naan, roti or rice

Tips & Tricks

  1. Removing excess oil from the wok after frying the chicken is essential to prevent the gravy from becoming overly greasy.

  2. You can adjust the number of green chillies based on your preference for spiciness.

  3. You can use fresh ripe tomatoes instead of tomato puree for a fresher taste.

  4. The number of servings for this recipe may vary depending on the portion size served.

Reviews

5.0
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From 2 ratings
c

camilam

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n

noodleninja

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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