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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.


4 Servings
  • 1kg
    Chicken-in-bone (curry cut pieces)
  • 1tbsp
  • 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


  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.

  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.

  8. 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.

  10. 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.

  12. 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.

Leena Kohli
Recipe by

Leena Kohli


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