Peshawari Chicken Curry/ Chicken Peshawari

Peshawari chicken Curry is a classic recipe popular in Pakistan / Afghan / Punjab region, with choice spices and herbs to add to the flavor. I had this Peshawari chicken recipe with me for a long time, but since it was of different style, I kept ignoring it. This Peshawari style chicken curry has less stove top cooking and sautéing like most of the Indian cuisine. The secret of this simple recipe lies in the marination with choice spices and slow cooking to bring out the flavours. The North west frontier cuisine involves a simplistic style of cooking, mindful of the spices and preserving the flavours. Although little reluctant, I was extremely happy with the results, as it was completely effortless (almost hands-free) and decided to include Peshawari chicken in my easy dinner recipes. Simple things give you most happiness, don’t you agree??

Regional cuisines and cultural differences have helped Indians to create fusion cuisine. Culinary traditions within the country and across the borders are adapted to satisfy the local taste buds. You will love the flavours and specific style of cooking in each region – check my Chicken Masala Roast– a fusion dish, Chicken Tikka Masala, Kanthari chicken Roast, Chettinad Chicken curry, Kashmiri Butter chicken, Kebabs, Tandoori grilled chicken, Goan Xacuti Chicken, Kerala Karimeen Mappas, Sri Lankan Prawns curry, Kashmiri Mutton curry, Thalassery Biriyani, Kerala Fish curry, Punjabi chicken curry, Butter chicken, Mangalore Neer Dosa, Special Fish Molee, Chicken Tikka Kebab, Chicken satay, Portuguese style Fish in Cabbage, Andhra Prawns Masala, Kottayam style Duck Roast, Goan Fish Caldine etc., to name a few.

Peshawari Chicken has a distinct taste with the right amount of spices so as to not overpower the dish. Spices are dry roasted and ground to provide a unique flavor to the dish. Once the roasted ground masala is ready, the rest is cake walk! Your delicious, satisfying dinner will be ready without much effort. In some recipes, tomatoes are added instead of Lime juice: blanch the tomatoes, puree it and add to the marination. Pair this Peshawari Chicken curry with some Raita and serve with any Pulao, Jeera rice, Kulcha, Ghee rice, Rotis, Wheat naan, Parathas or Butter Naan . This Peshawari Chicken dish is a much try recipe for those lazy afternoons and evenings when you don’t want to spend hours in the kitchen. Enjoy!

Ingredients for Peshawari Chicken Curry:

Method:

Clean the chicken pieces (medium cut) and drain. Heat a kadai and dry roast Cardamom, Cinnamon, Cloves, Pepper corns, Uluva (fenugreek), Perumjeera and cumin (jeera). Add Coriander powder, Chilli Powder, turmeric powder and roast for few seconds. Keep aside for cooling and grind to a fine powder. This is our spice mix for Peshawari chicken.

Grind coarsely Onion (2 nos), green chilies, ginger and coriander leaves. Marinate chicken pieces with spice mix, onion paste, curd, lime juice and salt for two hours in the fridge. Cook the chicken on slow fire till done. You may add little water ( ½ cup)  if you want more gravy.

If you are using tomato instead of Lime Juice, blanch the tomato in hot water, grind with Onion and marinate. Meanwhile, heat oil and ghee (or only ghee) in a wide pan. When it is hot enough fry sliced onions till brown. Drain and keep aside. In the same pan, fry the chicken pieces till slightly brown on both sides and keep aside.(You can avoid this step – Frying makes it more appealing, but it tastes great without frying as well and it is healthier). Boil the gravy in the pan till thick and add the fried chicken pieces to it. Mix well and transfer to a serving dish. Garnish with fried onions and coriander leaves.

I served Peshawari Chicken curry with Butter Naan, Dal curry and green salad. It is great with Pulao, Ghee rice, Jeera rice or Roti, wheat Naan and Pav Bread.

Tips:

• Marination of chicken is important. You can marinate the chicken for more time for better results.
• Use fresh tender chicken for best results, it gives more depth and flavor to the curry.
• Add more green chilies if you like it spicier.
• Do not add water to the chicken, if you like semi dry version. Add water if you prefer gravy.
• Dry roast the spices before grinding. Do not burn the whole spices and switch off the fire before adding spice powders to the pan.
• You can add tomatoes instead of Lime juice. Blanch and grind tomato along with onion.
• Do not add too much oil or ghee. Use non-stick pan to fry the chicken to keep it healthy.

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