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Chicken Curry From Peshawar Area

Actually this is the chicken curry otherwise murghi masala or murghi curry as we call it in our house. This is the actual one from Peshawar, Pakistan that is made in nearly everyone’s house providing if they can afford it. This is crazy over there they drool over chicken like it is a piece of steak. Chicken is very expensive for poor people while here in USA it is very cheep. Now everything is frightfully expensive everywhere. That is including the oil and the masala along with the onions and tomatoes that you make the food with. I am going to give you a shopping list if you do not have these already in your house but here is the link to make Curry Powder and Garam Masala, must be made first.

After you get these made and set this aside and you will need 1 kg or 1 lb of chicken only on the bone and with the skin on. No other is going to do at all. You will also need 1 tomato, 1 green chili, 3 cloves of garlic, 1 small piece of ginger, 1 pinch of pink salt or 1 bullion cube, 1 pinch each of turmeric and red chili powder, 1/4 cup of plain desi yogurt, 1 pinch of cornstarch, 1 quart or 1 liter of water, 1/4 cup of either olive oil, corn oil, canola oil or vegetable oil, 3 tbs of butter ghee.

Add your oil or butter ghee to a standard sized coldero or in instant pot on saute function. Tap saute button then the time 10 minutes and let it get hot. Your cooker will tell you and then add the onion or shallot, cook until brown then add ginger, garlic, the masalas including either bullion cube or pink salt, the freshly made curry powder and garam masala. Stir and add 3 tbs of water so it doesn’t burn, Add chopped green chili and tomato and cover and with a glass lid for the cooker and keep stirring in between until the tomato turns mushy. Add the chicken and let the chicken be coated in this masala and take the yogurt and add 1 pinch of cornstarch and 1/4 cup of water and stir until it becomes a slurry. Add this to the cooker with the masala coated chicken. The saute time should be up and the cooker shutting off. In case it doesn’t press cancel to shut it off and add the remaining bit of water and select pressure cook on low for 15 minutes with the lid on sealing. Select start.

For standard stovetop instructions have the heat set to high and add the oil you want to use or the butter ghee, the onion or shallot, garlic, ginger, green chil, the masalas which includes the turmeric, red chili, pink salt or bullion cube, same procedure as instant pot nearly. adding also garam masala and curry powder then the tomato, the chicken and the cornstarch yogurt slurry and the chicken and reduce to low heat and cook for 20 minutes. Garnish it with 1 pinch of cilantro, methi leaves or mint. Enjoy with naan.

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