This Recipe of Chicken Peshawari is the most popular Chicken Recipe from Peshawar, a city in Pakistan.
I stumbled upon this recipe in my diary a few weeks ago and I happen to make this recipe twice since then. My family just loves this Chicken Peshawari.
This recipe has been with me for almost two decades. I tried it a couple of times earlier and it lay forgotten, until a few weeks ago. I preserved this recipe back then because it’s awesomely delicious and moreover, it’s so easy to make.
Happy to share this recipe with you today because it’s worth sharing. I sincerely hope that you give this recipe a try at least once. I am sure you will love it and will find yourself making it too often.
Chicken Peshawari Recipe
What I like about this Chicken Peshawari Recipe is that besides being quick and easy to make it’s delicious too.
This is an onion-tomato based gravy, bursting with flavours of freshly blended spices. Moreover, the spices used in this recipe are also very mild.
To make this Chicken Peshawari Recipe we first begin with marinating the chicken with a few spices and salt to taste. We then allow the chicken to rest for at least 30 minutes. A good marination time is what gives you tender and succulent chicken pieces.
Let’s go through the ingredients for marination.
- Chicken – I’ve used one kg chicken on bone for this recipe. I prefer this over the boneless chicken as the juices from the bone contribute to making the curry flavourful.
- Ginger-garlic paste – We need about 12 to 15 garlic flakes and a 1-inch ginger piece. Blend this into a fine paste and add to the marination. Alternatively, if you are using the store-bought ginger-garlic paste then use about 2 tbsp of this paste.
- Coriander-Cumin powder – 2 tbsp of coriander and 1 tbsp of cumin powder is what we need to marinate the chicken.
- Chilli powder – Use one heaped tsp of red chilli powder in the marination. Any chilli powder that you prefer would be fine.
- Turmeric powder – Add a little bit of turmeric powder, about 1/2 tsp to the marination.
Chicken Peshawari Gravy Recipe
Chicken Peshawari Gravy is an onion-tomato based recipe. Once we have the chicken marinating all we have to do is get the base of the gravy ready.
INGREDIENTS
- 4 medium onions – finely chopped.
- 4 medium tomatoes – finely chopped
- Whole spices – We need a few whole spices like black cardamom, cloves, and cinnamon stick. These spices add to the fragrance and aroma of the chicken gravy.
- 1 tsp Garam Masala powder – Store-bought or Homemade Garam Masala Powder is fine.
- Oil/Ghee – I prefer to use ghee for cooking in this recipe. Ghee enriches the texture and richness of the Chicken Peshawari gravy recipe. But if you wish to use oil then go ahead and use it, your gravy will still be flavourful.
- Fresh coriander leaves – We will need a handful of coriander leaves for garnishing the gravy.
Method of making Chicken Curry (Peshawari)
- Heat oil/ghee – Use a large vessel or Kadai good enough to hold 1 kg chicken curry. Heat ghee or oil and then add the whole spices (black cardamom, cloves & cinnamon), and stir for a minute.
- Fry the onions & tomatoes – When the spices begin to splutter then add the chopped onions and fry till light brown. Do not over-brown the onions but fry them till they turn golden. Now also add the chopped tomatoes and cook until the tomatoes soften.
- Add the marinated chicken – Once the onions and tomatoes are nicely sauteed and you find the ghee/oil oozing out from the sides, add the marinated chicken. Combine the chicken and the onion-tomato paste well and then cover the vessel. Cook the chicken on a medium to low flame for 4 – 5 minutes. Stir in between to avoiding the masala sticking to the bottom of the vessel.
- Add water – After 5 minutes open the cover, by now the chicken would have released some moisture. Add approx. 02 cups of water and allow the chicken to cook till tender. This should take you at least 15-20 minutes.
- Garam Masala powder – After the chicken is cooked add the garam masala powder. Adding garam masala powder towards the end of the cooking will retain its flavour.
- Garnish – Finally garnish Chicken Peshawari Gravy with fresh coriander leaves. You recipe is done and ready to be served.
Serving suggestions
Serve Chicken Peshawari with boiled eggs. Serve as a main course with rice or rotis and enjoy this recipe with family and friends.
OTHER CHICKEN RECIPES YOU MAY LIKE TO TRY:
Easy Recipe of Chicken Peshawari | Chicken Peshawari Recipe
Ingredients
- 1 kg Chicken, cut into medium pieces
- 4 medium Onions, chopped
- 4 medium Tomatoes, chopped
- 12 – 15 Garlic flakes, ground to a paste
- 1 inch Ginger, ground to a paste
- 2 tbsp Coriander seeds, ground to a fine powder
- 1 tsp Cumin seeds, ground to a fine powder
- 1 tbsp Red chilly powder
- ½ tsp Turmeric powder
- 1 tsp Garam masala powder
- 4 – 5 Black Cardamom, whole
- 7 – 8 Cloves
- 2 inch Cinnamon stick
- 2 – 3 tbsp Oil/ghee for cooking
- 1½ tsp Salt
- Fresh coriander leaves for garnish
Instructions
- Marinate chicken with ginger-garlic paste, coriander-cumin seed powder, red chilly powder, turmeric powder and salt. Set aside for 10 – 15 minutes
- Heat oil/ghee in a vessel. Add the whole spices and saute for a minute. Add the onions and fry till light brown.
- Add tomatoes and fry till it softens.
- Add the marinated chicken, cover the vessel and leave it on for 4 – 5 minutes, stirring once or twice.
- Now add 2 cups of water and cook till the chicken is tender.
- Add the garam masala powder and garnish with coriander leaves.
- Serve Chicken Peshawari with boiled eggs.
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looks delicious. thanks for the recipe. I will definitely try this next time.
Thank you. Pl, let me have your feedback.