Peshawari Masala


Coriander, Cinnamon, Cumin, Black Cardamom, Bay Leaves, Fennel, Cloves, Black Pepper, Star Anise, Mace, Dry Ginger, Nutmeg, Caraway, Green Cardamom



CHICKEN PESHAWARI MURGH                                                                                                     Servings : 4 to 6


Chicken cleaned and cut into big pieces – ½ Kg, Onion chopped – 1 no, Ginger Garlic paste – 1 tbsp, My Choice Red Chilli Powder – 1 tsp, My Choice Turmeric Powder – ½ tsp, Tomatoes – 4 to make puree, Yoghurt – ½ cup, Green Chillies – 4 nos, My Choice Peshawari Masala – 2 tsp, Coriander leaves chopped – few, Oil – ½ cup, Salt to taste

Tadka Ingredients :

Cumin – 1 tsp, Mustard Seeds – ½ tsp, Curry leaves – 6, Button Red Chilli – 4 nos, Fenugreek Seeds – ¼ tsp


Heat a deep pan, add half the oil, add onion and fry until golden brown.  Add My Choice Peshawari Masala, add the chicken and saute on medium flame until it’s colour changes.   Add ginger garlic paste and stir for 2 minutes.  Add tomato puree, salt, My Choice Red Chilli Powder, My Choice Turmeric Powder and stir,  add 3-4 cups of water, cover with lid and cook for 20 minutes.  Once the Chicken is ready, remove in a bowl, pour the curd on top.  Make the tadka ready.

Tadka Direction :

Heat a pan, add oil, add all the tadka ingredients stir for a minute and pour on the curd.  Your Peshawari Murgh is ready.  Garnish with chopped coriander leaves.  Serve hot with Tawa Paratha.


Additional information

Packing Size

100 Gms