Chicken Tikka Peshwari Recipe

Drawing inspiration from the flavours of my hometown's beloved Indian restaurant, The Shapla in Alresford, this Chicken Peshwari recipe is a masterful fusion of East and West. Blending the creamy richness of a korma with the bold spices of a tikka masala, I've added a sweet and nutty twist to create a truly unique dish. The tender chicken breasts are smothered in a velvety sauce that combines the subtle warmth of cardamom and cinnamon with the bright zing of cilantro and the crunch of toasted almonds, all while maintaining a delicate balance of sweet and savory. The result is a dish that's both nostalgic and innovative, sure to transport you to the vibrant streets of India while also satisfying your cravings for something new and exciting.

Serves 4   Preparation time 15 minutes, cooking time around 35 minutes

Recipe Difficulty level - Beginner-Friendly

Special equipment - Blender

Heat level - Mild - Medium

Nutritional values for Chicken Tikka Peshwari (values are for the whole dish)

• Calories: 931-1031

• Fat: 85.1-103.5g

• Protein: 21.5-26.2g

• Carbohydrates: 123.3-155.4g

Please note that these values are approximate and may vary based on specific brands and measurements used.

Chicken Tikka Peshwari

Chicken Tikka Peshwari Recipe

Listen up, guys! This recipe may seem daunting at first glance, but trust me, it's worth the effort. Just take your time to read through it carefully and get everything ready to go. And remember, the chicken tikka stage can be done ahead of time, so you can tackle that part the day before and make the rest of the process a breeze.

If you've got leftover cooked chicken tikka, you're in luck! It'll work great in this recipe, but don't forget to have some tikka marinade on hand. At stage 5, add the marinade to the chicken tikka and reduce the cooking time. Then, add the cooked tikka to the dish towards the end of cooking time and heat it through to ensure everything's well combined and evenly distributed.

Ingredients for the chicken tikka

For the marinade, this is the same as chicken tikka if you have some tikka marinade left over in the freezer, defrost and use this.

• 1 chicken breast per person

• 1 teaspoon of Celtic or Himalayan salt ( table salt will do )

• The Juice of half a lemon

• ½ inch cube of root ginger, peeled and coarsely chopped

• 2 large cloves of garlic, peeled and coarsely chopped

• 2 fresh red or green chillies (Check for heat levels for yourself)

• 2 tablespoons of fresh coriander leaves, chopped

• 2 tablespoons of dried mint leaves

• 6 tablespoons of thick set natural yoghurt

• 2 teaspoons of ground coriander

• 1 teaspoon of ground cumin

• 1 teaspoon of garam masala

• 2 teaspoons of tandoori spice

• 1 teaspoon of mango powder

• ½ teaspoon of freshly ground black pepper

• Red food Colouring (Optional)

Ingredients for the peshwari

• 4 tablespoons of extra virgin coconut oil or ghee

• 2 large red bell peppers, finely chopped

• 2 large onions, finely chopped

• 3 cloves of garlic

• 1 inch piece of ginger

• 2 red chillies

• 1 tin of chopped tomatoes

• 2 tablespoons tomato puree

• 1 tablespoon of Tandoori paste

Spices needed for the peshwari

• 1 teaspoon of ground coriander

• ½ teaspoon of ground turmeric

• 1 teaspoon of ground cumin

• ½ teaspoon chilli powder

• 2 cinnamon sticks

• 4 cardamon pods

• 1 teaspoon of paprika

• 1 teaspoon of garam masala

• 1 can of coconut milk

• 1 teaspoon of Celtic or Himalayan salt
  

To finish

• 2 -3 tablespoons of dedicated coconut

• a handful of raisins

• 1 tablespoon of ground almonds

• 1 tablespoon of mango chutney

• a small of knob of butter

• a squirt of double cream

• 2 tablespoons of chopped coriander leaves

• a squirt of lemon juice lemon
  

How to make Chicken Peshwari

Click here for Kitchen Timer

Prep all your ingredients,

1. Make your chicken tikka as per the chicken tikka recipe and marinade for at least 1 hour but its better if left overnight. If your tikka is already cooked then add it at the end but keep the marinade.
   

2. Begin by heating a generous amount of ghee or coconut oil in a heavy-based pan over medium heat, then sauté the onions, ginger, garlic, and red chillies together until the onions are deeply caramelized and golden brown, allow this to cool then blend in a jug blender until smooth.

3. Return the same pan to the heat, adding a little more ghee or coconut oil as needed, and cook the red bell peppers over a moderate heat, stirring occasionally, until they are tender and slightly caramelized, developing a sweet and slightly smoky flavour.

4. Reduce the heat to low and add the Peshwari spice mixture to the pan, stirring gently to combine with the red bell peppers fry for a minute or two to release the spice flavours.

5. Increase the heat and add the uncooked chicken tikka, still in its marinade, to the pan. Cook on high heat until the chicken changes colour and the marinade has incorporated .

6. Now add the cooked onion puree mixture along with the tablespoon of tandoori paste and fully combine and cook for a few minutes.

7. Add the chopped tinned tomatoes and the 2 tablespoons of tomato puree and cook for a few more minutes, allowing the mixture to simmer and the tomatoes to break down and release their flavours.

8. Add the coconut milk to the pan and along with the dedicated coconut, ground almonds, raisins, mango chutney, salt, and the squirt of double cream, lower the heat and simmer until the curry has thickened a little.
   

9. Finally, remove the pan from the heat and dissolve the butter into the dish, stirring until fully incorporated. Finish with a sprinkle of coriander leaves and a squirt of lemon juice to add a burst of freshness to the dish.

Goes well with:

Aloo Tikki

Chapatti

Saffron Rice

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Please leave a comment below to share your own experience in preparing this recipe.

Cheers Steve.