Hello friends, how are you? I'm shooting from home today
and in today's episode, I'm going to do a dish
which is a famous street speciality in Peshawar
It's a one pot dish called the 'Peshawari Murgh.'
I discovered this recipe from a Pakistani restaurant when I was in Dubai
but I'm going to make this dish as unique as I can without losing its originality.
So, shall we begin?
First, I'll marinate the Chicken with Salt.
At least, one teaspoon
and Pepper.
And, mix it up nicely.
and let it rest.
so, guys, as my chicken is resting, I'll prepare the star ingredient of the dish
that is garam masala.
Garam masala is basically a blend of ground spices it originates from
South-Asian countries like India, Bangladesh, Afghanistan, Pakistan and Nepal.
But I'm going to make it in a nice Pakistan style
that is Peshawari style Garam masala.
Keep it on low flame.
First, add Bay leaves.
Two!
1 tbsp. of Cumin seeds.
2 Black Cardamoms.
Half Mace.
Small Cinnamon sticks.
Half Nutmeg.
1 tbsp. of Ginger powder.
1 tbsp. Peppercorn.
Half a tsp. of Cloves.
Green Cardamom.
Coriander seeds.
Dry Rose Petals.
and last...
Saffron.
We are not going to cook this we just want to heat them up.
You don't want to lose the colour of the masala.
Once you feel the fragrance, just remove it from the gas.
It is ready. I'm going to let it cool for a while.
Once it cools, I'm going to grind it into a nice fine powder.
In the meanwhile, let's start off with the chicken.
To begin with, first, I'm going to heat the pan, put it on medium heat.
First, I'm going to add Oil.
With this, I'm going to add chopped Ginger-Garlic.
You can also put ginger-garlic paste but make sure it is fresh.
After chopped ginger-garlic, I'm going to add 2 chopped Onions.
Cook till it gets nicely translucent or golden brown.
Onions are coming through - they are getting nice golden brown.
Now, we'll add the chicken.
With the chicken, I'm also going to add half a tbsp. of Red Chilli powder
and a tsp. of Turmeric.
Cook the chicken on medium heat so that chicken gets nicely cooked
and the masala doesn't get burnt.
Now, I'm going to add Tomatoes
and cook them till they are nicely done.
Let the tomato get nicely mashed.
Guys, at this stage, I'm going to add my Peshawari garam masala
You can see it is nicely done. I'm going to add 1 tbsp.
That's all that is needed.
Now, let's just mix it with the masala.
Tomato is almost mashed, now I'm going to add...
Sliced Green Chillies.
Chopped Coriander.
Good amount of it.
And give it a nice stir.
The dish looks really really beautiful.
Even the fragrance is pretty good.
so, guys, my chicken is almost ready. Now, I'm going to add curd to the dish.
You can make the dish as rich as you want by adding Cashew paste, Curd or Cream.
It's up to you, how rich you want.
Curd - 2 to 3 tbsp.
And nicely mix it up with the chicken.
My chicken is almost ready
but still, I'm going to let it cook on Dum
where I'm going to add a little Water
that's it.
Not much, just 30 ml.
I'll cover the chicken with the lid
and let it cook for at least 5 minutes on a low flame.
So, guys, chicken is ready.
Now, I'll just add a little bit of Salt.
Seasoning.
Stir.
and there you go, our 'Peshawari Murgh' is ready.
Now, we'll do the plating.
For garnish, juliennes of Ginger.
Juliennes of Tomato.
Chopped Coriander.
Our 'Peshawari murgh' is ready.
so, guys, I hope you like my version of the 'Peshawari murgh'
Please, do share your love in the comment section below
I'll see you soon in the next episode
till then, take good care and good bye.