Peshawari Chicken Curry / Murgh Peshawari Curry
2015-03-08 INGREDIENTS Chicken curry cut pieces – 1 kg Oil or ghee – 50 ml Bay leaf – 1 Cardamom whole – few (4-5 pods) Cinnamon whole – 1 stick of 1 inch Cloves – 4 -5 each Chopped onion – 50 gm Ginger garlic paste – 30 gm Chopped Tomatoes – 30 gm Cashewnut paste – 1 tsp Garam Masala powder – 1 tsp Turmeric powder – 1 tsp Cumin Powder – 1 tsp Coriander powder – 1 tsp Red Chilly powder – ½ tsp Salt – as per taste Yogurt – 3 tbsp Gram flour or Besan – 1 tbsp A pinch of Saffron mix in 1 tsp of water GARNISH Coriander Leaves Chopped – 1 tsp METHOD 1. Heat oil or ghee in a pan or kadhais. Add bay leaf and whole spices like cardamom, cinnamon and cloves. Stir for few seconds and add chopped onion and ginger garlic paste. Cook on medium heat till onion color changes to light brown. Add chopped tomato and cashew nut ...