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We hope you got benefit from reading it, now let’s go back to peshawari chicken karahi recipe. To make peshawari chicken karahi you only need 30 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Peshawari Chicken Karahi:
- Provide 400 gms chicken with bones or boneless
- Get 1 capsicum cubed
- Get 1 onion cubed and layers separated
- Prepare 1 tbsp kasoori methi
- Prepare 1/4 tsp turmeric
- Prepare 1 tsp kashmiri red chilli powder
- Provide 1 tomato chopped
- Prepare 3 tbsp tomato puree
- Provide 1 tsp grated ginger
- Get 1 tsp minced garlic
- Prepare 1 tbsp ginger paste
- Use 2 tbsp fresh cream or 1 tbsp cashewnut paste
- Take 2 tbsp chopped coriander
- Use 4 tbsp refined oil
- Take 1/2 cup water
- Take 1 tsp kitchen king masala
- Get For the karahi/kadai masala :
- Use 1 tsp roasted dhaniya
- Provide 1 tsp roasted jeera
- Take 3 cardamom,
- Use 1 small stick cinnamon,
- You need 1 small stick cinnamon,
- Get 4 cloves,
- Use 4 cloves,
- Prepare 1 bay leaf roasted
- Take 1 bay leaf roasted
- Get 2 dry red chillies roasted
- Provide 3-4 slit green chillies
- Get 1 tsp black pepper powder
- Take To taste salt
Instructions to make Peshawari Chicken Karahi:
- Marinate chicken with little salt and black pepper and set aside.Dry roast karahi masala and grind it.Set aside.
- Scrape ginger in a grater and mince garlic.Make a paste of fresh cream or cashewnuts, ginger paste.Cube 1 onion and separate the layers.Cube 1 capsicum.
- Heat oil in a karahi or wok and fry the chicken pieces.Saute the cubed onion and capsicum.Fry 2 dry red chillies and set aside.
- Sprinkle jeera and when it splutters add the minced garlic and ginger, chopped tomato with a sprinkling of salt till it's soft.Add the wet masala,turmeric, red chilli powder,kitchen king masala, tomato puree and fry.Add the chicken pieces and toss.Add little water and cook on low flame till done and masala coats chicken.
- Add the slit green chilles and sautéed onion and bell pepper.Sprinkle karahi masala and crushed kasoori methi. Garnish with chopped coriander and dry red chilles. Serve with jeera rice,pulao,roti or naan.
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