Murg Khurchan Peshawari

There is not much backdrop behind this. Just the craving to have the old favorite - Kadhai Chicken. But of course, we also try to find variations of traditional recipes to create a new experience. 

So we did a couple of things - one was the way in which we chopped the veggies - julienne as well as chopping the grilled chicken. And then we used a cashew paste  instead of cream. These changes did give it a new twist and we thoroughly enjoyed the experience.

Worth a try!


For marination
250 gms boneless chicken
1/2 tsp red chilli powder
1 tsp lemon juice
1/2 tsp salt
1/2 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp cumin powder

For gravy
2 medium onions finely chopped
3 plum tomatoes finely chopped
1 red bell pepper - cut into stripes
2 garlic cloves minced
1 inch piece of ginger minced
1 dried red chilli
2 bay leaves
1/2 tsp cumin seeds
6 - 10 cashew paste
1/4 tsp garam masala
1/2 tsp coriander powder
1/4 tsp turmeric
1/4 tsp chilli powder


1. In a pan, heat 2 tsp oils and add cumin, red chilli and bay leaves. Let cumin crackle.

2. Now add minced garlic, ginger and onion to it.

3. Once onion is golden brown, add tomatoes. Add salt and let it cook on slow for 5 mins. Cover the lid.

4. Add bell pepper to it. Meanwhile, gravy masala is getting cooked, grill chicken for 10 - 15 mins on high in oven.

5. Add all spices to gravy and let it simmer on slow without lid. Adjust salt as per taste.

6. Now add cashew paste and water for desired consistency.

7. Cut roasted chicken in strips and add to gravy and let it cook for another 4-5 mins.

Granish with coriander and enjoy hot with crisp naan.



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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