19 September, 2014
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 pieces–1 kg/2 lbs
Tomato puree–3 tablespoons
Turmeric powder–1/4 teaspoon
Chopped Green chillies–2 tablespoons
Red chilli powder–1 teaspoon
Fresh ginger-garlic paste–1 tablespoon
Ground browned onion–1 cup
Canola oil–4-5 tablespoons
For the Baghaar/Tadka:
Mustard seeds–1/4 teaspoon
Fenugreek seeds–1/4 teaspoon
Chopped garlic–1 teaspoon
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.
Next, add the tomato puree to the chicken, and let it cook on a medium heat for about 10 to 15 minutes.
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.
In another pan, heat some oil, and add the mustard seeds. When they start popping, add the fenugreek seeds, and the chopped garlic.
Remove it from fire just when the fenugreek starts changing color to a light brown. And, you’re baghaar is ready.