Peshawari Kadhai Murgh (Tomato based Chicken gravy cooked in a wok)

Today I am sharing yet another chicken recipe with you. This recipe is super easy with minimum spices. This recipe has its original roots in the city of Peshawar, Pakistan. This recipe has many variations. Everyone prepares in their own way. The recipe which I am sharing is my own variation. This dish is so flavourful that the taste will linger in your mouth till a long time. The nutritional value of the dish is very good as you are getting protein and vitamins in one single pot. 

Basically, Peshawari kadhai chicken is cooked in only tomato gravy with some chillies and capsicum in medium flame until all the spices and juices of the chicken are blended together. So here I am sharing you my version of Peshawari Kadhai Murgh.

Preparation time:- 5-7 minutes   Cooking Time:- 30-45 minutes   Total Time:- 55-60 minutes
Servings:- 3-5 persons


1. Chicken:- 1 kg ( boneless,cut into medium sized pieces)
2. Tomatoes:- 700 grams (Diced into big chunks)
3. Green Chillies:- 4-6 numbers(depending upon the spiciness of the chillies and your taste)
4. Bell pepper or Capsicum:- I medium (any colour, today I used the red variety)
5. Crushed Black Pepper:- 1 teaspoon
4. Red Chilli powder:- 1/2 teaspoon
5. Salt:- As per your taste or 1-1/4 teaspoon
6. Coriander Leaves or Cilantro:- 2 tablespoons chopped
7. Ginger and Garlic Paste:- 1 tablespoon
8. Oil:- 2 tablespoon
9. Meat Tenderizer:-1/4 teaspoon (optional)
10. Garam Masala:- 1 teaspoon


1. Cut the chicken into medium size pieces. Add the meat tenderizer to the chicken and massage it all over. Keep aside for 15-20 minutes.

2. Heat a large pan and add oil to it, when it is hot, add ginger garlic paste to it. Fry until all the raw flavour of garlic as gone. Add washed and drained chicken pieces into the pan and saute for 1 minute.

3. To the chicken add salt, crushed pepper, and chilli powder and combine well. Cover and cook in medium flame until all the juice from the chicken is dried out and you can see oil from the sides of the pan.

4. After 10 minutes, add diced tomatoes and green chillies to the chicken and saute for again 1 minute. Cover and cook in a medium flame for another 15-20 minutes. (Add little water if you see it is sticking at the bottom of the pan, otherwise not needed.)

5. After 20 minutes, open the pan and add capsicum and coriander leaves to the pot and fry the chicken and tomatoes on high flame. When the oil starts floating over the chicken at that time switch off the stove. Add garam masala to the chicken and cover and let it sit for another 5 minutes.

6. After 5 minutes take it out in a dish and garnish it with some coriander leaves.


* If you want little gravy in your dish, add half to one cup of water at the time when you add capsicums to the chicken.

* If you don't want to use meat tenderizer you can substitute it with 1 tablespoon of lime juice. In that case, you have to marinate the chicken for 1 hour.

Serving Tips:- You can serve this lip-smacking dish with roti, naan ( flat Indian bread) or just with steamed rice.

Do try it and leave your comments below. Till then Happy Cooking..!

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License