Peshawar Style Chicken Curry
Prep time: 15mins | Cook time: 25 mins | Servings 4
- 1 kg chicken
- 4 cardamom pods bruised
- 4 cloves
- 1″ stick of cassia bark or cinnamon
- 2 bay leaves
- 1 large onion finely chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 tablespoon tomato puree *see notes
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder (adjust to taste) * see notes
- 1/2 cup thick curds (yogurt)
- 2 teaspoons gram flour /chickpea flour (besan) (substitute with cornflour/cornstarch)
- 1/2 cup of water
- 1 tablespoon fresh mint leaves chopped
- 2 tablespoons fresh coriander leaves chopped
- 3 tablespoons ghee or oil
- salt to taste
1. Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
2. Heat the ghee or oil in a large heavy based or wide non stick pan and toss in the cinnamon, cardamom, cloves and bay leaves and let them sizzle over a low heat. Add in the chicken and let it fry for about 2-3 minutes or until both the sides are lightly browned. Take care to see that the pieces don’t stick to the bottom of the pan.
3. Add the chopped onions, ginger & garlic paste, salt to taste, mix well and allow to cook on a medium flame for about 5-6 minutes. Add the tomato puree, turmeric, coriander & cumin powders and cook for another 4-5 minutes.
4. In a small bowl whisk together the curds, chilli powder and gram flour into a lump free smooth mixture and add this to the chicken. Add the water, cover the pan and simmer for about 10-12 minutes, stirring in between. Check salt and adjust if required and cook till the chicken is done.
5. Garnish with chopped mint & coriander leaves (add this to the chicken half a minute before you remove it from the fire). Serve hot with rice or chapathis or any Indian bread.
1. If you are using very sour curds, skip the tomato puree. You may use store bought tomato puree which is thicker than fresh homemade puree.
2. For a less spicy curry you may use 1/2 teaspoon of red chilli powder – if you are using the spicy variety, otherwise 1 teaspoon of kashmiri chilli powder is good to go.