I am adding this recipe from my little brother, the following was his post:
I have succumbed to popular demand and now recording the recipe. Umar, my friend from Peshawar handed me this recipe of Peshawari chicken. I have never had authentic Peshawari chicken, so there is a little bit of a void on whether my efforts are genuine or not. Whatever, I concoct and present is fortunately devoured and appreciated by all. Hence, this posting.
2 Whole Farm Chickens
½ cup mustard oil
2/3 kg onions
3 Tbs Ginger-garlic paste
½ tsp whole jeera
3-4 bay leaves
2 tsp tomato paste
1 .5 yoghurt
Red chili powder
1 tsp Paprika
1 bunch Coriander leaves
2 tsp capsicum-finely chopped
1 tsp finely chopped ginger
Garam Masala Ingredients:
4 pods cardamoms
2 pods black cardamoms
2 sticks cinnamon
1 red chile
½ tsp black pepper
½ tsp white pepper
3 stare anise(s)
1 Inside of Nutmeg
¼ tsp Whole jeera
1) Get the garam masala together. Grind 2/3 of the garam masala ingredients into powder form. Leave the rest whole
2) Heat the Mustard oil and add the (left over) whole garam masala.
3) As soon as the garam masala starts to crackle add 2/3 of the Onions and tomatoes to start browning
4) When the onions start to brown add ginger-garlic paste, red chili powder , bay leaves and salt
5) Once done tampering and the paste is mushy and oil is oozing out, add the chicken and tamper further, until the chicken whitens
6) Now add the garam masala powder and mix well.
7) Add the Yoghurt, Tomato Paste and Paprika and mix thoroughly
8) When mixed properly an orangish red color should appear. Add water to the level of the chicken and let it cook. Close with a lid.
9) When the chicken is nearly cooked the consistency of the gravy should resemble that of tomato soup.
10) Then add milk/ cream mix and let boil just once
11) Now add the finely grated ginger and green pepper, mix thoroughly.
12) Finally, add the chopped cilantro and turn the stove off.
*If it is being cooked elsewhere, then instead of making the garam masala (gm)at home, one may use Rajah garam masala. One may also use only a few of the whole gm at step 2, instead of the long list.
**Instead of 2 whole broiler chickens, just using chicken thighs is recommended, if available.
***Using Heavy cream in this recipe (if available) really reminds you of an Indian restaurant
*****The final gravy should be reddish in color and quite a bit thick
*****It is also quite nice, if the amount of gravy is increased and a handful of chickpeas are added.