Peshwari Gondhoraj Chicken

Name: Peshwari Gondhoraj Chicken
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 800 g chicken; 3 onions; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 tomatoes; 1 1/2 tsp salt; 1 gondhoraj lemon with leaves(I used 2 leaves); 1/2 cup curd; 1 tbsp green chilli paste; 3 tbsp ghee

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#PPC
Peshawari Chicken Curry is a classic recipe popular in Pakistan / Afghan / Punjab region, with choice spices and herbs to add to the flavor.The secret of this simple recipe lies in the selection of spices and slow cooking to bring out the flavors. Regional cuisines and cultural differences have helped Indians to create fusion cuisine. Culinary traditions within the country and across the borders are adapted to satisfy the local taste buds. This is an authentic recipe of Thakurbari Ranna which has been prepared in its typical style and slight different from the various techniques of cooking Peshwari Chicken. This dish has a distinct taste with the right amount of spices so as to not overpower the dish and a twist to this recipe can be made by adding flavors of Gondoraj Lemon/Kafir Lime.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

1 hr

3 servings

800 gchicken
3onions
1 tbspgarlic paste
1 tbspginger paste
2tomatoes
1 1/2 tspsalt
1gondhoraj lemon with leaves(I used 2 leaves)
1/2 cupcurd
1 tbspgreen chilli paste
3 tbspghee

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Steps

1 hr

1

Peel and thinly slice onion. Dice tomatoes.
2

Heat a wok over medium heat. Sauté onions in ghee until they turn transparent. Add chicken pieces and stir for approx. 5 min. Add ½ cup water, cover and then simmer.
3

Fry till the water added dries up.
4

Add ginger and garlic paste and sprinkle some water and then roast again.
5

Add the tomato slices,cover and cook again.
6

Once the gravy thickens and then add 1 tbsp green chilli paste.
7

Add the beaten curd and then mix very well.
8

Adjust salt to taste and cook on low flame till oil starts separating on the sides of the pan.
9

Add two crushed leaves of kafir lime/gondhoraj and 1 tsp lemon juice.
10

Simmer for 3 minutes and switch off the flame.
11

Serve with steamed rice and enjoy.

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ayndrila dutta @titlis_homekitchen

on October 13, 2023 07:06

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen