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By Chef Chandan Prajapati

Peshawari Chicken Curry / Murgh Peshawari Curry

INGREDIENTS

Chicken curry cut pieces – 1 kg

Oil or ghee – 50 ml

Bay leaf – 1

Cardamom whole – few (4-5 pods)

Cinnamon whole – 1 stick of 1 inch

Cloves – 4 -5 each

Chopped onion – 50 gm

Ginger garlic paste – 30 gm

Chopped Tomatoes – 30 gm

Cashewnut paste – 1 tsp

Garam Masala powder – 1 tsp

Turmeric powder – 1 tsp

Cumin Powder – 1 tsp

Coriander powder – 1 tsp

Red Chilly powder – ½ tsp

Salt – as per taste

Yogurt – 3 tbsp

Gram flour or Besan – 1 tbsp

A pinch of Saffron mix in 1 tsp of water

GARNISH

Coriander Leaves Chopped – 1 tsp

METHOD

1.       Heat oil or ghee in a pan or kadhais. Add bay leaf and whole spices like cardamom, cinnamon and cloves. Stir for few seconds and add chopped onion and ginger garlic paste. Cook on medium heat till onion color changes to light brown. Add chopped tomato and cashew nut paste. Cook for 2 minutes. Then add chicken pieces and on lower heat cook the chicken for 10 minutes by stirring the chicken in regular intervals to cook evenly.

2.       Now add the powder spices like garam masala, turmeric powder, cumin powder, coriander powder and red chilly powder. Stir the chicken and add salt as required. Add 100 ml water and cook for 2 minutes.

3.       Mix yogurt, Besan and saffron water in a bowl. Add the yogurt mixture to the chicken. Cook for 5 minutes or till the chicken is well cooked and tender. Garnish with chopped coriander leaves and serve with rice or roti.

 

 

 

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