Peshawari Stream Chicken #shorts

Steam Chicken Peshawari (Peshawari Steamed Chicken) Ingredients For 1 kg chicken (cut into medium pieces): • 1 kg chicken • ½ cup yogurt (thick, whisked) • 2 tbsp ginger paste • 2 tbsp garlic paste • 1 tbsp green chili paste (adjust to taste) • 1 tsp black pepper (freshly crushed) • 1 tsp white pepper (optional) • 1 tbsp coriander powder • 1 tsp cumin powder • ½ tsp garam masala • 1 tbsp lemon juice or 2 tbsp vinegar • 2 tbsp oil or melted ghee • Salt to taste • Optional: 1 tbsp crushed fried onions (for a richer aroma) For steaming • 1 cup water • 2 pieces coal (optional for smoky flavor) ⸻ Instructions 1. Prepare the Marinade 1. In a bowl, combine: • Yogurt • Ginger & garlic paste • Green chili paste • Black pepper, white pepper • Coriander & cumin powder • Lemon juice • Salt • Oil or ghee 2. Mix well to make a smooth, thick paste. 2. Marinate the Chicken • Coat the chicken pieces evenly with the marinade. • Cover and refrigerate for at least 2 hours (overnight is ideal for deep flavor). ⸻ 3. Steam the Chicken Option A — Steamer: 1. Fill a pot with water and bring it to a simmer. 2. Place marinated chicken in the steamer basket. 3. Cover steam for 35–45 minutes, or until the chicken is fully cooked and tender. Option B — Pot Method (Dum Style): 1. Place the marinated chicken in a heavy pot. 2. Add ¼ cup water just to prevent sticking. 3. Cover the lid tightly. 4. Cook on low heat for 35–40 minutes until the chicken is soft and cooked through. ⸻ 4. Optional Smoky Flavor (Peshawari Touch) 1. Heat a small piece of coal until red hot. 2. Place it in a small metal bowl inside the pot. 3. Drop a few drops of oil or ghee on it and cover immediately for 2 minutes. 4. Remove coal after smoke settles. ⸻ 5. Serve Sprinkle a little black pepper and lemon juice on top. Serve hot with: • Peshawari naan • Raita • Salad of onions & tomatoes