This time living desk: Mother-grandparents have been holding Henschel’s key around their waists for many years now. Who can reach that Henschel. At the end of the day, at the right time, when the hot smoked rice, pulses, curry, fish / meat / egg were added to the leaves at the right time, it seemed that all the mothers of the world were like this. Meet everyone Annapurna. Anyway, everyone’s page is full. What is the fear of having a mother! When the child would say to that mother, ‘Mother, let’s have some tea today’ – the mother would say ‘no’ out of fear. Or when she used to say ‘I cook it today’, my mother used to think, ‘Where will you cut your hands and sit down, will you burn?’ But they also knew that over time, that is likely to change. Today is Mother’s Day. Mothers do not want to admit that their children’s age increases with time. And so on Mother’s Day today, have something special from you. Mothers know everything. However, with onion, ginger, garlic, tomato, coriander leaves, make a different taste of Peshawar chicken today. Special taught this recipe Chef Saugat Ghosh.

Whatever it looks like

Meat – 650 grams
White oil – as needed
Whole cumin – 1/6 tsp
Whole pepper – 1/4 tsp
Onion slices – 3 medium sized onions should be taken
Ginger powder – one and a half spoon
Garlic powder – 2 tbsp
Red Chili Powder – 1/2 tsp
Tomato paste – 3 tbsp
Coriander leaves – 1 tbsp
Kanchalanka – 4 p.m.
Chili powder
Water – 1/6 cup
Hot spices – 1/4 tsp
Lemon juice

Watch the recipe video

How to make

First wash the meat well. Now marinate the chicken with 1/4 teaspoon salt and 1 teaspoon white oil and keep it for 30 minutes. Now heat white oil in a pan and fry it with chicken pieces. You have to move it in high flame for 2 minutes. Remove the chicken to another plate. Now add whole cumin seeds, black pepper, sliced ​​onion, ginger powder and garlic powder in the same oil and keep on rubbing well. After a little tanning, rub red chili powder, tomato paste, coriander paste, whole chilli for a while. Add salt to taste. Now mix the chicken pieces in the spices. Now add black pepper powder. It enhances the taste. Drain with water as required. When boiled, spread coriander leaves and a teaspoon of lemon juice on top. Hold for a while. At this point lower the flame. In this way, Peshawari chicken will be ready in 10-12 minutes.