Friday, 7 September 2012

Murgh Peshawari

This chicken tastes like royalty! Cooked with whole spices, it's aroma is mouth watering. Definitely one of my favorite chicken curries adapted from "Best Ever Indian" by Parragon Books Ltd.

What you'll need..
  • 5-6 Chicken thighs, skinless and bone-in
  • 1 Cinnamon stick
  • 5 Cardamom pods
  • 6 Black peppercorns 
  • 6 Cloves
  • 2-3 Bay leaves
  • 1 Large onion chopped
  • 1 and 1/2 Tbsp ginger-garlic paste
  • 1 Tbsp tomato ketchup
  • 1/2 Tsp turmeric powder
  • 1 Tsp chilli powder
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder
  • 1/2 Cup plain yogurt
  • 2 Tsp chickpea flour (Besan)
  • 2 Tbsp cilantro leaves chopped
  • 4 Tbsp oil
  • Salt to taste
How to..
  • Heat oil in a large non stick pot.
  • On low heat add cinnamon, cardamom, peppercorns, cloves and bay leaves and fry for 20-25 seconds till the spices get fragrant.
  • Make slits across the chicken thighs and add them to the pot. Mix well and cook on high heat till the chicken starts to brown a little. Flip the chicken occasionally.
  • Add ginger-garlic paste and chopped onion. Cook for 5-6 minutes stirring frequently.
  • Add the tomato ketchup, turmeric, coriander, cumin and salt and mix well. Cook for another 2-3 minutes.
  • Whisk together in a bowl yogurt, chickpea flour and chilli powder and add to the meat. 
  • Reduce heat to low and add 1/2 cup of water. Mix well and cover with a lid. Continue to simmer on low for 35-40 minutes, stirring occasionally. This makes the chicken really tender and cooks the gravy to the right consistency. 
  • Mix in cilantro leaves and serve hot with basmati rice. 
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