Ingredients

1. 1 kg chicken pieces
2. 8 medium tomatoes – cut in half
3. 1 tbsp ginger & garlic paste + 4 green chillies
4. ¼ cup fresh coriander – chopped
5. 2 tbsp ginger julienne
6. 1 tbsp chilli flakes
7. ½ cup yoghurt
8. 1 cup oil
9. 3 tbsp Spicemaster Peshawari masala
10. Salt to taste

Method

1. Cook the Chicken: Heat oil in a pan. Add chicken pieces and 1 tsp salt. Fry until lightly browned, then remove excess oil from the pan.
2. Prepare the Base: Add ginger and garlic paste, then mix in tomatoes. Cover and cook on medium heat for 10 minutes until the tomatoes soften. Remove the tomato skins and mash them gently.
3. Add the Spices: Stir in Spicemaster Peshawari masala, crushed chillies + green chillies. Mix well and adjust salt to taste.
4. Make the Gravy: Add yoghurt and stir until well blended. Simmer on low heat until the chicken is tender and the gravy thickens.
5. Serve & Garnish: Garnish with chopped coriander, green chillies, and ginger julienne. Serve hot with naan or roti.

Contains no additives or preservatives

Allergen(s): Mustard Seed