Peshawari Murgh (Chicken)

Ingredients:

• Oil 2-3 tbs
• Laung (Cloves) 4
• Darchini (Cinnamon stick) 1
• Hari elaichi (Green cardamom) 4
• Badi elaichi (Black cardamom) 2
• Zeera (Cumin seeds) ½ tsp
• Chicken 700 gms
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Tamatar (Tomato) Pureed 3-4
• Tomato paste 1 tbs (Optional)
• Namak (Salt) 1 tsp or to taste
• Haldee powder (Turmeric powder) ¼ tsp
• Lal mirch powder (Red chili powder) 1 tsp
• Anardana powder (Dried pomegranate powder) 1 tsp
• Pani (Water) 2-3 Cups or as required
• Pyaz (Onion) Fried & hand crushed 1
• Tandoori naan (Cube) 1-2
• Dahi (Yogurt) Whisked ¾ Cup

Tadka:

• Oil 3-4 tbs
• Lehsan (Garlic) Chopped 1 tbs
• Zeera (Cumin seeds) ½ tsp
• Lal mirch (Button red chilies) 4-5
• Rai dana (Mustard seeds) ¼ tsp (Optional)
• Methi dana (Fenugreek seeds) ¼ tsp (Optional)
• Hara dhania (Green coriander) Chopped 2 tbs
• Hari mirch (Green chilies) Chopped 1-2

Directions:

In pot,add oil,whole spices,chicken and ginger garlic paste,mix until chicken changes color.

Add tomato puree and tomato paste,cook for 1-2 minutes.

Add salt,turmeric powder,red chili powder,dried pomegranate powder and mix well.

Add water,cover and cook until chicken is done (10-15 minutes).

Add fried onion and naan cubes and mix well,simmer for 1-2 minutes.

Dish out in serving dish and spread a layer of yogurt.

In frying pan,add oil,garlic,cumin seeds,button red chilies,mustard seeds,fenugreek seeds,mix well and pour tadka on peshawari chicken.

Garnish with green coriander and green chilies.

Peshawari chicken is ready.