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19 September, 2014

Peshawari chicken

Posted in : Non-Vegetarian on by : srilakshminair Tags: , , , , ,

peshawari chicken

This was the perfect dish to end the restrictive diet that me and my husband were on for the last WHOLE week. That may seem like nothing for many people, but its torturous for me. I’d rather exercise the fat off. Dieting is not for me.

Peshawari chicken, a name like that is deceptively regal. Its a collision of flavors, the whole garam masala, the chicken, the tomatoes, the browned sweet onion paste, all cooked to a flavor-rich gravy, and topped with a baghaar, which brings out the flavors even more. Its delicious. Good for you though, because the recipe is so simple that you will feel like the royal kitchens just had some easy tricks to fuel the fire. Let me show you how to make it.

You will need the following ingredients:

Boneless/Bone-in chicken pieces1 kg/2 lbs

Tomato puree3 tablespoons

Turmeric powder1/4 teaspoon

Chopped Green chillies2 tablespoons

Red chilli powder1 teaspoon

Fresh ginger-garlic paste1 tablespoon

Ground browned onion1 cup

Bay leaves2

Cinnamon stick1


Green cardamom2

Black cardamom1

Star anise1

Canola oil4-5 tablespoons

Tandoori naan1

SaltTo taste


For the Baghaar/Tadka:

Mustard seeds1/4 teaspoon

Fenugreek seeds1/4 teaspoon

Chopped garlic1 teaspoon

Oil3-4 tablespoons

Marinate the chicken pieces in fresh ginger garlic paste, turmeric powder, chilli powder, salt and green chillies, and let it marinate for half an hour. Chop up about 2 to 2 1/2 cups of red onions, and let it brown and caramalize in a pan. Its not supposed to get burnt, so let it brown slowly on a medium heat. When its nice and brown, let it cool, grind it, and keep it aside.

In the same pan, add the oil, and when its hot, add the bay leaves, cardamoms, star anise, cinnamon sticks, and the cloves.

Peshawari chicken
When you get the aroma, add the marinated chicken pieces and let the chicken sear nicely in the oil. You need to get the chicken to have a nice, golden brown color on the outside, like a crust.
peshawari chicken

Next, add the tomato puree to the chicken, and let it cook on a medium heat for about 10 to 15 minutes.
peshawari chicken
Add the brown onion paste, and stir everything together. Let everything cook together for another 10 minutes. If its too thick, add a little water.
peshawari chicken

Add the naan pieces into the gravy, and stir to combine.
Peshawari chicken

In another pan, heat some oil, and add the mustard seeds. When they start popping, add the fenugreek seeds, and the chopped garlic.
Chicken Peshawari
Remove it from fire just when the fenugreek starts changing color to a light brown. And, you’re baghaar is ready.

Add the baghaar to the gravy and stir it in.
peshawari chicken

Chop up some cilantro and sprinkle it on top of the gravy. Serve with some nice, hot naan. Enjoy!
peshawari chicken

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