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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Peshawari Chicken Karahi

May 19, 2013

Peshawari Chicken Karahi

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Today is one of those Sundays that hasn’t been particularly fantastic. Or relaxing. Or interesting. Or worthwhile. Apart from some great news that came in the morning – my nephew and his wife welcomed their first baby into the world today (which now officially makes me a grandma), nothing much happened. So I won’t bore you with mundane stories of how my day rolled by. I greatly believe in jinxes – this recipe may well be shelved if I don’t post it right away. Not only has it been sitting in my drafts for ages, the editing of the second picture has happened 5 times over a period of 1 week and each time my work didn’t get saved for some reason or the other. So before I ruin it one more time – here’s today’s recipe.
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I have never been to Peshawar nor have I tasted this dish anywhere, so I cannot vouch for its authenticity.
A simple and yummy curry to accompany your rotis – I am sure you will enjoy it as it is pretty simple to make. Found the recipe on a little book with easy Indian recipes – unfortunately I can’t recollect the name of the book. The original recipe calls for mutton, I simply tried my luck with chicken and it was great. I’ll provide the credits asap. Till then, go make it & tell me how you liked it!
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Peshawar Style Chicken Curry

A simple and yummy curry to accompany your rotis – I am sure you will enjoy it as it is pretty simple to make.
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Course: Side Dish
Cuisine: Pakistani
Keyword: Chicken Curry, Pakistani Style Chicken
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Author: Shireen Sequeira

Ingredients

  • 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 tast* see notes
  • 1/2 cup thick curds yogurt
  • 2 teaspoons gram flour /chickpea flour besa(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

Instructions

  • Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

 

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Filed Under: All Posts, Chicken Tagged With: Easy Chicken Curry, Peshawar Style Chicken Curry

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Comments

  1. Mythreyi says

    May 20, 2013 at 10:48 am

    Delicious Looking Chicken Curry..

    -Mythreyi
    Yum! Yum! Yum!

    Reply
  2. Sayantani says

    May 20, 2013 at 10:57 am

    the spice mixture used in this recipe is very refeshing…looks wonderful.

    Reply
  3. Priya Suresh says

    May 20, 2013 at 2:16 pm

    Mouthwatering here, wat a droolworthy chicken curry.

    Reply
    • Shireen Sequeira says

      August 13, 2013 at 4:10 am

      Thank you Priya 🙂

      Reply
  4. Unknown says

    June 26, 2013 at 5:16 pm

    Hi Shireen,

    I asked my sister to try this chicken last Sunday and it came out perfect. And it is so simple to make. She just added some more tablespoons of tomato puree and skipped mint and coriander and instead added Kasoori methi. It was just yummy !!

    Thanks for the recipe…

    Doreen

    Reply
    • Shireen Sequeira says

      July 1, 2013 at 7:18 pm

      Hi Doreen,

      Wow! glad to know that your sister enjoyed this preparation! Kasoori methi is an awesome substitute! The stuff it can do to a dish is mind blowing, isn't it? My fav too 🙂 Thanks for your feedback!

      Rgds
      Shireen

      Reply
  5. Dips Menezes says

    August 12, 2013 at 4:51 pm

    Hello Shireen,my name is Dipti Menezes from Dubai. Heard about your website from a lot of mangi ppl when we have get togethers. All of them have tried and recommended. So here I am trying the above recipe which turned out to be simply awesome,finger licking. Its so simple. Thank you for doing a splendid job and sharing your expertise.

    Reply
  6. Dips Menezes says

    August 12, 2013 at 4:52 pm

    Hello Shireen,my name is Dipti Menezes from Dubai. Heard about your website from a lot of mangi ppl when we have get togethers. All of them have tried and recommended. So here I am trying the above recipe which turned out to be simply awesome,finger licking. Its so simple. Thank you for doing a splendid job and sharing your expertise.

    Reply
    • Shireen Sequeira says

      August 13, 2013 at 4:07 am

      Hi Dipti! Thanks so much for your feedback 🙂 So glad to know that my blog is so popular amongst your friends and it was recommended to you. Even more happy to know that this recipe turned out good 🙂 Thanks for writing & letting me know that and I hope you are able to try some more recipes and enjoy them too! Take care!

      Reply
  7. Kay says

    November 21, 2013 at 9:47 am

    Just tried this for lunch today.Came out very well.Absolutely yummy.Thank you so much for the recipe 🙂

    Reply
  8. nilspearl says

    December 10, 2013 at 4:49 pm

    Hi Shireen,
    Amazing collection, tried this one and have now resolved to try one of ur recipes every sunday! so good, i just substituted the tomato puree with tomato ketchup and hot chili sauce for the extra zing, came out amazing!
    Thanks and keep up the good work!

    Reply
  9. Resultant says

    December 5, 2014 at 11:48 am

    Fantastic dish came out really well….thanks once again Lynel.

    Reply
  10. Shireen Sequeira says

    December 8, 2014 at 10:05 am

    @ Lynel: So glad to hear that! Thanks for the feedback 🙂

    Reply
  11. Surya Bhattacharya says

    June 6, 2015 at 3:19 pm

    Made this one today 🙂 bone-in skinless chicken thighs again. And, as usual, it was amazing!!!

    Reply
  12. Shireen Sequeira says

    June 6, 2015 at 3:50 pm

    @ Surya: Sounds awesome! Glad you enjoyed it 🙂

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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