Peshawari chicken is a famous recipe of Punjab, Pakistan and Afghan with its special spices and herbs that add to its flavour.
1kg chicken
2-3 medium size onions
2 pieces of ginger
4 green chillies
½ cup of coriander leaves
4 pods of cardamom
2-3 cinnamon sticks
4 cloves
1 tbsp of whole peppercorns
1 tbsp of cumin
½ tbsp of fennel seeds
½ tbsp of fenugreek seeds
2 tbsp of Kashmiri chilli powder
1 tbsp of coriander powder
¾ cup of curd
2 tbsp of lime juice
2 tbsp of oil and ghee
· Heat a pan or a kadai and dry roast the cinnamon sticks, cardamom, peppercorns, cloves, fennel seeds, fenugreek seeds and cumin seeds.
· Furthermore add coriander powder, turmeric and chilli powder and let it roast for another few seconds.
· Let it cool down and then grind them to convert it into fine powder.
· Grind 2 onions, green chillies, ginger and coriander leaves.
· Marinate chicken pieces with the spice powder, onion paste, curd, lime juice and salt as per taste. Keep it in the fridge for 2 hours.
· Cook the chicken on low flame and keep adding water as per the gravy you want.
· Now heat oil and ghee in a separate pan and fry the sliced onions until they turn brown. Keep it aside.
· In the same pan, fry the chicken pieces till they turn brown on either side.
· Add the fried chicken to the thickened gravy and mix it well.
· Transfer it to the serving dish and garnish it with fried coriander leaves and onions.
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