Chicken Peshawari is one of the most aromatic and tasty North Indian and Pakistani dishes, originating in Peshawar. This dish is rich and full-bodied with flavours and is made from tender chicken mixed with spices and a slightly creamy, tangy sauce that characterises the use of yoghurt, spices and fresh herbs in this refined cuisine. It is a hearty preparation and can be served at meals or family gatherings. To prepare the Chicken Peshawari, marinate the chicken with yoghurt, ginger, garlic, and a mix of cumin, coriander, and garam masala. This marinating tenderises the meat, filling it with deep flavours after it is cooked. Typically, the dish would be cooked in ghee, which adds rich flavour to the recipe and enhances the aroma of the entire preparation. Thus, the gravy is made by simmering during cooking with chicken pieces, tomatoes, green chillies, and more spices that stick to the chicken pieces, making them thick and flavourful. This flavoursome balance is distinctive in Chicken Peshawari - from the spices' warmth to the yoghurt's creaminess and the mild hit of green chillies. Fresh chopped cilantro or mint is added just before serving for freshness. Nuts like almonds or cashews can be included in recipes, giving the sauce a silken crunch and depth. This one can be served with naan or steamed rice. The rich, spiced gravy sticks to the rice, making it very good for these long, flowing meals. Chicken Peshawari makes for the kind of dish people often rave about.

• 1 kg chicken
• Fresh coriander leaves
• 4 medium onion
• 4 medium tomato
• 12-15 cloves garlic
• 1 inch ginger
• 1 tsp cumin seeds
• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 7-8 cloves
• 4-5 black cardamom
• 2-3 tbsp oil
• 1 1/2 tsp salt
• 2 inch cinnamon stick

• The recipe of Chicken Peshawari is all about rich, aromatic flavours that hit just right.
• Here's how to nail it:
• Start with the marinade—this step is non-negotiable for packing flavour into the chicken.
• In a bowl, mix together ginger-garlic paste, coriander-cumin seed powder, red chilli powder, turmeric powder, and salt to form a thick paste.
• Toss in your chicken pieces and coat them evenly like you're giving them a spicy little spa treatment.
• Let the chicken chill for 10–15 minutes to soak in all the goodness.
• While the chicken for the chicken peshawari is marinating, it's time to set the stage.
• Heat a few tablespoons of ghee or oil in a large, heavy-bottomed pot over medium heat.
• Ghee brings that authentic richness—but oil works, too, if you're keeping it light.
• When the ghee is hot, add your whole spices: bay leaves, cinnamon sticks, green cardamom, and cloves.
• Stir for about a minute until your kitchen smells like a spice market—this is the moment you'll realize why Peshawari food is elite.
• Next up: the onions.
• Add finely sliced onions to the pot and saut until they turn a perfect light brown.
• This step takes a few minutes, so don't rush—it's where that deep, caramelised flavor comes from.
• Once the onions are ready, throw in finely chopped tomatoes and stir occasionally.
• Cook until the tomatoes break down and blend with the onions to form a thick, saucy base.
• This is where things start getting exciting.
• Now, it's showtime for the chicken.
• Add your marinated pieces to the pot and stir them into the onion-tomato mix.
• Cover the pot and cook over medium heat for 4–5 minutes, stirring occasionally to keep the chicken from sticking.
• The chicken will start releasing its juices, which will mix with the spices to create an insanely flavorful base.
• After a quick sear, pour in 2 cups of water and give it all a good stir.
• Cover the pot again and let it simmer on low to medium heat for 20–25 minutes.
• Keep an eye on it—if you're unsure, test a piece with a fork; it should slide right in when the chicken's tender and juicy.
• For the final touch, sprinkle garam masala powder over the curry and mix it in for that warm, aromatic finish.
• Garnish your lipsmacking chicken peshawari with freshly chopped coriander leaves.
• Serve your delicious recipe of Chicken Peshawari with the delicious garlic/tandoori naan, fragrant rice.