Peshawar is one of the ancient cities in Pakistan. It was known as 'Purusapura'('city of men' in English) in Sanskrit. And for those of you who love history, this was the city that the famous Kushan king Kanishka chose as his Capital in 2nd AD!
I have a few Peshawari recipes that I have collected over the years. Although, I equally enjoy each of them, my son loves this one more than the others. As a change I, pressure cooked the chicken and then shallow fried it,although traditionally they cook it on the grill stone. Nevertheless, this tasted heavenly :) The juices of the chicken along with the creamy texture of the butter and the tanginess of the lemon complement so well that it will definitely make you crave for more!..So, go ahead and try this out!
Preparation time - 20 minutes + marination time of 8-10 hours
Cooking time - 50 minutes to an hour
Ingredients :
Chicken legs - 8 [pierced or incised]
For the marination :
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Hung curd - 5 tbsp, heaped
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger - 2'' piece
Garlic - 18 - 20 cloves
Green chillies - 3- 4 [here I have used 4 as they were not so spicy]
Salt - to taste
For the final preparation :
Butter - 5- 6 tbsp
Lemon - 1
Onion rings - for garnishing
Coriander leaves - finely chopped, for garnishing
Lemon wedges - for garnishing
Method :
1. Blend the ginger, garlic and green chillies to a paste.
2. In a bowl, add the [pierced or incised] chicken legs, the powdered spices[ red chilli, cumin, coriander,garan masala and turmeric] along with the prepared paste, curd and salt. Mix well. Cover it with a cling foil and refrigerate it overnight.
3. Remove the marinated chicken legs and let the come to room temperature before cooking. Heat a pressure cooker, add the chicken legs along with the marinade. Cook for 1 whistle and 2 minutes. Put it off.
4. When the pressure is totally released, open it if there is excess liquid keep on high flame till the whole liquid is evaporated.
5. Heat a non stick pan. Add butter and slowly place one leg after the other [it's better 4 at a time]. Add a little lemon juice on the legs. When it turns light brown turn over and repeat the same. Remove them and repeat the same for the other legs.
6. Transfer the a serving plate, garnish with onion rings and coriander leaves. Place the lemon wedges on the side.
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