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...
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Wash and pat dry the chicken pieces.
Grind the tomatoes and kashmiri red chilli powder in a mixer jar and set aside.
Coarsely grind peppercorns and green cardamoms together and keep them aside.
Heat oil in a heavy-bottomed wok or skillet over high heat.
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.
Remove excess oil from the wok (if there) after frying the chicken.
Add the ginger and garlic paste and 7-8 black peppercorns and stir-fry in the same wok for 2-3 minutes until fragrant.
Add ground tomatoes to the wok, stir and cook for 4-5 minutes until the oil separates.
Add coriander powder, salt, ground black peppercorns and cardamoms to the wok and mix well.
Add the fried chicken pieces and chilli flakes to the wok and mix them to combine with the tomato gravy.
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.
Garnish with fresh coriander leaves and serve hot with naan, roti or rice.
Removing excess oil from the wok after frying the chicken is essential to prevent the gravy from becoming overly greasy.
You can adjust the number of green chillies based on your preference for spiciness.
You can use fresh ripe tomatoes instead of tomato puree for a fresher taste.
The number of servings for this recipe may vary depending on the portion size served.
What is the cooking process for making 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.
Is Peshawari Chicken suitable for a gluten-free diet?
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.
What can I substitute for Kashmiri red chilli powder in Peshawari Chicken?
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.
How should I store leftover Peshawari Chicken?
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.
What are the best side dishes to serve with Peshawari Chicken?
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.
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