Chef Pallavi shares a special chicken dish from Peshawar, Pakistan. This chicken dish has a tangy yoghurt-based gravy flavoured with raw spices and saffron. This aromatic chicken is tender and delectable, and when eaten with a Balochistani flatbread, Taaftan tastes heavenly.
In a heated pan, add oil, black pepper, green cardamom, cloves, cumin seeds, black cardamom Add chopped garlic, ginger paste and fry it.
Add chicken and toss it Add tomato puree, yoghurt, dried pomegranate powder Add turmeric powder, red chilli powder, chopped green chilli, salt as per taste, saffron strands and mix it nicely Leave it to cook for 30 - 40 minutes.
Make small balls of the prepared dough and let it rest for 15 - 20 minutes by applying oil Roll out the using hands Sprinkle flour on the baking tray, add the taaftan Add kalonji seeds over it Add saffron strands and bake it in the preheated oven at 200 'C for 10 - 12 minutes.
For tadka, add oil in a pan Add cumin seeds, fenugreek seeds, bore chillies and let it fry.
Add the chicken in a bowl Pour the tadka over it Garnish with coriander leaves and serve.