Indulge in the rich flavors of Peshawari Chicken Curry with our easy-to-follow recipe! This mouthwatering dish is a perfect blend of aromatic spices and tender chicken, cooked to perfection. Whether you’re a fan of Pakistani cuisine or looking to try something new, this recipe is sure to impress. Serve it with rice or paratha for a complete meal that’s both delicious and satisfying. Don’t forget to subscribe to Banglar Rannaghor for more tasty recipes and cooking tips. Happy cooking!

Ingredients:
5 tbsp cooking oil
1 whole chicken (1kg), cut into small curry cut pieces
Salt and pepper to taste
2 small bay leaves
3 cardamom pods
1 small cinnamon stick
3 cloves
5-6 black peppercorns
1 tbsp garlic paste
1 tbsp ginger paste
1½ cups thinly sliced onion
1 tsp chili powder
1 tsp Kashmiri chili powder
6-7 green chilies, slit
3 tbsp chopped coriander, plus extra for garnish
2 medium tomatoes, chopped
1 cup hot water
1 tsp + a pinch of garam masala
1 tsp lime juice

Instructions:
In a pot, heat 5 tbsp of cooking oil. Add the chicken pieces, season with salt and pepper, and fry for 4-5 minutes until they change color. Set aside.
In the same pot, add bay leaves, cardamom, cinnamon, cloves, black peppercorns, garlic paste, and ginger paste. Fry for a minute until fragrant.
Add the sliced onions and a pinch of salt. Sauté until light brown.
Add a splash of water, chili powder, Kashmiri chili powder, green chilies, and chopped coriander. Mix well.
Add the fried chicken back to the pot and sauté for 5 minutes over medium-low heat.
Add salt to taste, chopped tomatoes, and sauté for another 5 minutes over medium-low heat.
Add 1 cup of hot water and 1 tsp + a pinch of garam masala. Mix well, cover, and cook for 20 minutes on low heat. Stir occasionally.
Add 1 tsp of lime juice and some chopped coriander. Cover and let it rest for another 5 minutes.
Serve with rice or paratha. Enjoy this light and super tasty chicken curry!

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