Murgh Peshawari Raan

Peshawar is an ancient city in Pakistan. Over the centuries, Peshawar was ruled by Mughals and then by British giving it the unique historical traditions and culture.

Peshawar is an old walled city and has rich culinary tradition. It has a famous place called “Namak Mandi” which has nothing to do with selling salt but serves variety of delectable foods. Known for using minimum spices and sometimes just salt, Namak Mandi dishes are char grilled or made in Kadhai. Not just that, the dishes are also popular for retaining the original flavors of the main ingredient. So, the first rule to make any Peshawari dish is to make sure that the main ingredient does not lose its taste and the spices added only work towards enhancing its flavor.

All along Peshawari kebabs are lip smacking delicious, easy to make and for some reason remind you of those awesome street foods in metro cities of India.

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Murgh Peshawari Raan

A chicken kebab recipe from Peshawar

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 4 No. Chicken Legs Make slits
• 1/2 + 1/2 tsp Salt
• 1/2 tsp Turmeric Powder
• 1 tsp Red chili powder
• 4 TBLSP Lemon juice
• 1/2 cup Greek Yoghurt
• 3 TBLSP Ginger garlic paste
• 3 TBLSP Dry fenugreek leaves Kasoori Methi
• 1 tsp Tandoori Powder
• 2 TBLSP Salted Butter
• 2 TBLSP olive oil For basting

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 4 No. Chicken Legs Make slits 1/2 + 1/2 tsp Salt 1/2 tsp Turmeric Powder 1 tsp Red chili powder 4 TBLSP Lemon juice 1/2 cup Greek Yoghurt 3 TBLSP Ginger garlic paste 3 TBLSP Dry fenugreek leaves Kasoori Methi 1 tsp Tandoori Powder 2 TBLSP Salted Butter 2 TBLSP olive oil For basting

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Instructions

1. Marinated the Chicken legs with Ginger Garlic paste, lemon juice, 1/2 tsp salt and turmeric powder. Keep aside for 30 minutes.

   
2. Now add Greek Yoghurt, Red chili powder, Tandoori Masala, 1/2 tsp salt and Fenugreek leaves along with butter to the chicken. Rub all the ingredients really well. Keep aside for 1.5 to 2 hours.
3. Pre heat the oven on 375F and place the chicken legs on the grill with a tray underneath to catch the drippings. Grill for 30 mins, turning 2-3 times in between and brush some olive oil each time you turn.

   
4. Serve with onions and lemon on the side.

   

Recipe Notes

• The marination can be kept overnight in the refrigerator.