Introduction
Cooking this delicious, filling dish is less difficult and less time-consuming compared to other traditional curry recipes. However, it requires slow cooking to bring out its flavors. Also, overcooking the spices or chicken can lead to a loss of taste.
This step-by-step guide will help you create delicious, authentic Peshawari Chicken Curry that captures the essence of Northwest Frontier cuisine.
What Is Peshawari Chicken Curry?
Peshawari Chicken Curry is a traditional dish from the Peshawar region, popular in Pakistan and parts of Afghanistan and Punjab. This curry is known for its rich, aromatic flavor, which you can achieve by using the right portion of spices and slow cooking.
This cooking method (characteristic of North West Frontier cuisine) focuses on simplicity and carefully preserving the natural flavors of the ingredients. Serve it with rice or bread for a delightful meal.
How to Make Peshawari Chicken Curry
Begin by frying the chicken pieces in oil. Add salt and pepper powder to the chicken and fry it until golden brown. Set aside after 5 minutes.
In the same oil, sauté cardamom, cinnamon sticks, bay leaves, cloves, ginger, and garlic paste. Add onions and cook until browned. Stir in chili powders, green chilies, and coriander leaves.
Return the chicken to the pot, add tomatoes, and cook briefly. Pour in hot water, add garam masala, and simmer for 25 minutes. Finish with lemon juice and fresh coriander. Serve hot.
Peshawari Chicken Curry Recipe
Servings: 4, Prep Time: 15 minutes, Cook Time: 40 minutes, Course: Side Dish, Cuisine: Pakistani
Ingredients
- Chicken pieces: 1 kg
- Cooking oil: 3-4 tablespoons (for frying) + remaining oil from fried chicken, sieved
- Salt: 1 teaspoon
- Pepper powder: ½ teaspoon
- Cardamom pods: 6
- Cinnamon sticks: 2
- Bay leaves: 2
- Cloves: 3
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Onion slices: 1 cup
- Kashmiri chili powder: 1 teaspoon
- Chili powder: 1 teaspoon
- Green chilies: 5-6
- Coriander leaves: 1 cup + small bowl for garnish
- Chopped tomatoes: 1 cup
- Hot water: 1 cup
- Garam masala powder: 1 teaspoon
- Lemon juice: 1 teaspoon
Direction
Fry the chicken:
- Heat a frying pan over medium heat. Pour cooking oil into a frying pan. Once the oil is hot to the touch, add the chicken pieces.
- Add 1 teaspoon of salt and ½ teaspoon of pepper powder to the chicken, and fry it for 5 minutes. You will notice a golden brown color once the chicken is done. Then, using a spatula, lift the chicken from the pan and set it aside.
Cook the chicken curry:
- Get a separate large pot over medium heat. You can use the remaining oil from the fried chicken for this part. Just pour the oil through a sieve placed over the pot to drain the solid residues.
- Add 6 cardamom, 2 cinnamon sticks, 2 bay leaves, and 3 cloves to the medium-hot oil. Then, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste to the oil. Saute for 3 minutes.
- Now, add 1 cup onion slice and saute until it gets light brown. After that, add 1 teaspoon of Kashmiri chili powder, 1 teaspoon of chili powder, 5-6 green chilies, and 1 cup of coriander leaf to the sauteed onion. Stir the masala for a couple of minutes.
- It’s time to get back to the fried chicken. Add the pieces to the cooked onion and spice mixture.
- Stir the chicken to coat it evenly with the spices and onions. Saute the chicken on medium-low heat for 5 minutes.
- Add chopped tomato to the chicken and stir well. Again, saute on medium-low heat for a minute.
- Now, add 1 cup of hot water to the chicken. Once the water starts to boil, add 1 teaspoon of garam masala powder and cover the pan with a lid.
- Cook the chicken on low heat for 25 minutes. Try to uncover the pan and stir the chicken once or twice throughout the cooking process.
- After 25 minutes of cooking, add 1 teaspoon of lemon juice, and a small bowl of coriander leaf to the curry. Cover the pan with the lid.
- Cook for 5 more minutes on low heat. And you are done!
What to Eat With Peshawari Chicken Curry?
Peshawari Chicken Curry pairs wonderfully with a variety of sides. Serve it with steamed basmati rice or aromatic jeera rice for a classic combination. Naan or roti are perfect for soaking up the flavorful curry sauce. Add a side of cucumber raita or a fresh green salad for a complete meal.
Chef’s Tips
- Use fresh, tender chicken to enhance the depth and flavor of the curry.
- Avoid adding water to the chicken for a semi-dry curry; add water if you want a gravy consistency.
- Adjust the number of green chilies to suit your spice preference.
- Slow cooking on low heat helps develop rich flavors.
Nutrition Facts (Per Serving)
| Nutrient | Amount per Serving | % Daily Value |
| Calories | 320 | 16% |
| Protein | 35 g | 70% |
| Carbohydrates | 25 g | 8% |
| Fat | 7 g | 11% |
Note: This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult an expert for an accurate estimation.
