Jun 3, 2011

Peshwari Chicken

 This is a contemporary dish of Persian origins of chicken slow cooked in a sauce of sultanas, delicately spiced sweet yogurt & cashew paste. This goes great with paratha, pulao or plain rice.

Ingredients :

Chicken : 1 kg
Onion :  4 pieces
Ginger-garlic paste : 3 tsp.
Tomato : 1, chopped
Curd : 2 tbsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1 tsp.
Coriander Powder : 1 tsp.
Cashew Nut Paste : 2 tbsp.
Sugar : 1/2 tsp.
Salt to taste
Garam Masala Powder : 11/2 tsp.

For Tempering :
Bay Leaves : 1 or 2
Whole Garam Masala : 2 cardamom, 2 cinnamon, 1" cloves.

Method :

Marinate the chicken with curd(1 tbsp.), turmeric powder, red chilli powder, salt, ginger-garlic paste (1 tsp.). Keep aside for 30 mins. 

 Heat oil in a kadai, add bay leaves, whole garam masala, when the seeds that will pop out then add onion, fry until golden brown.
Now add ginger-garlic paste, chopped tomato, cook till tomatoes are mushy. Then add all spices turmeric, red chilli, coriander powder, cashew paste, salt and suger. Mix well with masala. When oil separates the masala, add the chicken pieces, mix well with masala paste, on medium heat cook it stirring occasionally, don't add any excess water (the chicken and the yogurt have a lot of water content), saute it 12-15 mins.

When comes aroma then add 11/2 cup warm water. Put a lid and cook for 10 mins. When chicken cook well then off the gas. This is a medium gravy based chicken dish.

Now sprinkle the ghee and garam masala powder over it. Mix well with the gravy. Garnish with some cashew.

Serve hot and Njoy............

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