Peshawari Chicken

To make Peshawari Chicken, start by washing and patting dry the chicken pieces. Grind the tomatoes and Kashmiri red chilli powder, and coarsely grind the black peppercorns and green cardamoms. Heat oil in a heavy-bottomed wok, fry the chicken pieces until golden brown, then set aside. In the same wok, sauté ginger and garlic paste, add the ground tomatoes, and cook until the oil separates. Mix in the spices, return the chicken to the wok, add water, and simmer until the chicken is tender and the gravy thickens.

Yes, Peshawari Chicken is naturally gluten-free as it primarily consists of chicken, tomatoes, and spices. Just ensure that any additional ingredients or sides, like naan or roti, are also gluten-free if you're serving this dish to someone with gluten sensitivities.

If you don't have Kashmiri red chilli powder, you can substitute it with regular red chilli powder, but use it sparingly as it tends to be spicier. Alternatively, you can mix paprika with a small amount of cayenne pepper to achieve a similar color and mild heat.

To store leftover Peshawari Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Just make sure to reheat it thoroughly before serving.

Peshawari Chicken pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the rich flavors of the dish. For a complete meal, consider adding some sautéed vegetables or lentil dal.