Ramadan Special: How to make Peshawari Chicken Kadhai for dinner at home

Peshawari Chicken Kadhai is a classic chicken preparation that can be prepared at home. The aroma of the dish lies in the special kadhai masala that is added to the tempering and makes for a delectable treat. Follow the simplest recipe and enjoy with sheermal, rumali roti, or tandoori naan.

¼ cup oil, 2 tbsp sugar, 900 grams chicken, salt to taste, 4-5 large tomatoes, 2-3 no. green chillies, 1 tbsp black peppercorns, ½ tsp cumin seeds, 1 tsp coriander seeds, 1 no. black cardamom, 1 ½ tbsp oil, ½ inch ginger, 1 large onion, 1 large capsicum, 1 large tomato, salt to taste, and ¼ tsp sugar

To make the kadhai masala, dry roast, black pepper, cumin, coriander seeds and black cardamom until aromatic.

Let them cool down and blend into a masala powder.

Also, wash the chicken pieces properly and pat dry using a kitchen towel.

In a kadhai, heat oil, add sugar, chicken, salt to taste and cook it on high flames until golden in color.

Add tomatoes and saute it for a while until mushy, take out the tomato skins aside.

Now, add green chillies and cook it for 7-8 minutes or until cooked well.

In another pan, heat oil, add ginger, onion, capsicum, and tomatoes.

Cook for 5 minutes and then add the kadhai masala. Cover and cook until oil separates.

Add, the prepared chicken to it. Combine well and cook for 3-5 minutes. Garnish with ginger, green chili and coriander sprig. Serve hot.