Peshawari Chicken Masala
1 kg chicken, cut in pieces (or boneless cubes)
1 tbsp ginger-garlic paste
3 onions, sliced
4 tomatoes, sliced
2-3 green chilies, slit
1 to 1-½ tbsp kashmiri red chili powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp meat masala
1 tbsp kastoori methi powder
½ bunch finely chopped cilantro
Juice of 1 lime
Salt to taste
4-5 tbsp olive oil
Marination for chicken:
1 tsp Kashmiri red chili powder
¼ tsp turmeric powder
1 tsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
Rub all ingredients of marinade on to the chicken. Marinate for ½ to 1 hour.
Heat oil in iron wok. Add chicken and saute on high heat for about 5 minutes. Remove to a plate.
In the same wok, add chilies and onions and saute till onions are caramelized.
Add ginger-garlic paste. Saute till raw smell of the paste disappears.
Add half of the chopped cilantro and stir well.
Now add the tomatoes and cook till they are softened.
Add Kashmiri red chili powder, meat masala, garam masala, black pepper powder, kastoori methi powder, and salt to taste. Mix well.
Add the chicken back to the wok and mix well with the masala. Cover wok with lid and cook chicken till it’s done.
Add lemon juice and sprinkling of water if desired to loosen masala.
Simmer for a couple of minutes more and then transfer the chicken to a serving bowl and garnish with remaining chopped cilantro.
Serve with roti or hot rice & Dal