Saturday, November 5, 2011

PESHWARI CHICKEN(A MUGHAL DELIGHT/MUGHAL DISH)


1. Chicken(medium cut pieces) - 1 kg
2. Red chili Powder -1 tabs
3. Coriander Powder - 1 tabs
4. Black pepper powder - 1 tsp.
5. Cumin Powder - 1/2tsp
6. Saunf -1/4 spoon
7. Fenugreek Powder -1/4 spoon
8. Cardamom pods -3nos
9. Cloves - 3 no s
10. Cinnamon stick - 2 piece
11. Turmeric Powder -1/2 tsp.
12. Pearl Onions(very thinly sliced) -2 cup
13. Ginger - 2 tabs
14. Green chilly - 6no s
15. Yoghurt - 3/4cup
16. Lemon juice - 2 tsp.
17. Ghee -1/4 cup
18. Salt - to taste
19. Coriander leaves(finely chopped) - 2 springs

How to Prepare:

1. Clean the chicken and cut at a medium size pieces.

2. In Blender, add Red chili Powder, Coriander Powder, Pepper Powder, Cumin Powder, Saunf, Fenugreek, Cardamom, Cloves, Cinnamon stick, and turmeric powder, with a little bit of water and blend it well to get a smooth thick paste and keep it aside.

3. In the same blender add pearl onions thinly sliced ,ginger and green chilly just whip it to become a crushed texture and take this texture and the abovementioned smooth paste apply this to the chicken pieces by adding ,yoghurt ,salt ,lemon juice and little ghee mix it well ,and keep this marinated chicken pieces covered for 2 hours.

4. After 2hours ,In bottom thick kadai or in a nonstick pan ,add ghee and put the chicken pieces into it at a medium flame for 15to 30 minutes covered ,in between sauté it .

5. After half an hour, it will become a semi gravy type.

6. You can garnish it with freshly chopped coriander leaves or by deep fried pearl onions on the top of it.

7. Serve hot with Rice, roti, chapattis or Nan.