Murgh Peshawari Qaliya is a rich and aromatic chicken curry that hails from the Peshawar region of Pakistan. Known for its robust flavors, this dish combines tender chicken pieces simmered in a blend of spices including cumin, coriander, and garam masala. The use of yogurt lends a creamy texture, while onions and ginger-garlic paste enhance its depth. This dish is beloved for its balance of spices, creating a tantalizing and comforting experience. It’s often enjoyed with naan or steamed rice, making it a favorite at family gatherings and special occasions. The harmonious blend of spices and creamy consistency make Murgh Peshawari Qaliya a cherished dish in Pakistani cuisine.
Murgh Peshawari Qaliya
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
100 Mg
Cholesterol
800 Mg
Sodium
15 Grams
Carbohydrates
30 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
Step 2
Add ginger and garlic paste and cook for another minute.
Step 3
Stir in chopped tomatoes and cook until they soften.
Step 4
Add chicken pieces and cook until they are lightly browned.
Step 5
Mix in yogurt, cumin, coriander, garam masala, and salt. Stir well to combine.
Step 6
Cover the pot and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through.
Step 7
Adjust seasoning if necessary. Serve hot with naan or rice.
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