As the name reveals, today’s preparation of chicken is a speciality of Peshawar, Pakistan. I came to know this recipe through one of my good friends who is also fond of cooking and has a hobby of collecting recipes. This recipe caught my attention because of its less preparation time. Generally, most of the meat dishes require the meat to be marinated for long which I think is a key. But this recipe is devoid of any marination step at all. Still the flavour of the ingredients blend so well with the chicken  that you are left guessing about its tenderness. You just bring the pieces of chicken home and start following the recipe to get a taste of Peshawar. Goes best with roti or parantha, Peshwari chicken can certainly make your kitty of chicken recipe richer.

Ingredients to serve 4 :

1. Chicken (medium size pieces with bone) – 700 gm.
2. Tomato (large) – 4
3. Slit green chillies – 6-8
4. Onion (finely chopped) – 2
5. Ginger paste – 1 tbspoon heaped
6. Garlic paste – ½ tbspoon
7. Fresh coriander leaves (chopped) – ½ of a bunch
8. Black pepper powder – 1 teaspoon + ½ teaspoon
9. Red chilli powder – ½ teaspoon
10. Garam masala powder – ¼ teaspoon
11. Salt to taste
12. Mustard oil – ½ cup

Procedure :

Clean and wash the chicken pieces.

Heat oil in a kadai over medium heat.

Add garlic paste and ½ tbspoon of ginger paste in hot oil and saute for a while.

Add chicken pieces to it and season with salt. Fry the chicken over medium-high heat till they change colour. Remove the chicken from oil and keep aside.

Now add chopped onion in the remaining oil.

Add remaining ginger paste as the onion turns translucent. Fry the onion till golden brown.

Add red chilli powder, pepper powder and salt, cook for 1 minute.

Add fried chicken pieces and mix with the onion mixture. Cook for 3-4 minutes.

Then add tomato and green chilli, give them a good stir.

Cover the pan with a lid, put the gas on low and cook till tomato gets soften and blend with the chicken well.

Uncover the pan, as oil starts separating from the mixture, add remaining pepper powder, garam masala powder and coriander leaves (reserving few for garnishing). Mix them well and cook for one more minute.

Put the gas off and garnish with reserved coriander leaves.

Serve with roti or paratha.

Note :

1. Actually this recipe requires equal quantity of chicken and tomatoes. I adjusted it according to my taste.
2. Adjust the quantity of chillies according to your taste.