Ingredients:
Chicken 1/2 Kg
Oil 1/4 Cup
Onion 1 (Chopped)
National Salt 1/2 tsp
National Ginger Garlic Paste 1 tbsp
National Red Chilli Powder 1 tsp
National Turmeric Powder 1/2 tsp
Naan 1 (Chopped)
National Tomato 4 (Paste)
Water 3 to 4 Cups
Yogurt 1/2 Cup
Green Chilli 4
Some Green Coriander
Whole Garam Masala:
Cumin 1 tsp
Black cardamom 1
Cinnamon 1
Black Pepper 5
Cloves 4
Green cardamom 4
Tarka Ingredients:
Cumin 1 tsp
Black Mustard Seeds 1/2 tsp
Curry Leaves 6
Garlic 1/2 tsp (Chopped)
Oil 1/4 Cup
Button Red Chilli 4
Fenugreek Seeds 1/4 tsp
Direction:
Take a pot and add Oil 1/4 Cup and then add Chopped Onion and fry it until it become into golden brown color and then add Whole Garam Masala and stir it and then add Chicken and stir it on medium flame until it’s color changed and then add Ginger Garlic Paste and stir it for 2 minutes on medium flame
and then add tomato paste and add Salt, Red Chilli Powder, Turmeric Powder and stir it and then add Water 3 to 4 Cups and stir it and cover with lid and first cook it for 5 minutes on high flame and then use medium to low flame and cook it for 20 minutes.
After that remove the lid and add Chopped Naan and stir it and cover with lid and again cook it for 5 minutes on medium flame. After that remove the lid and stir it. Your Chicken is ready. Now dish out it and then put Yogurt.
Tarka Direction:
Now take a pan and add oil and add chopped Garlic, Cumin, Black Mustard Seeds, Curry Leaves, Button Red Chilli, Fenugreek Seeds and stir it until garlic color become into golden brown. After that turn off the flame and put into chicken and garnish with Green Coriander, Green Chilli. Your peshawari murgh is ready.
