Chicken Peshawari Marinate the chicken with ginger/garlic/cilantro paste , lemon juice, corriander/cumin pwder, red chilli powder. Mix well, make sure the marinade sticks to the chicken. Keep aside for 1/2 an hour and then add the yogurt and mix. Again, marinate for 2 to 3 hrs. Then add the red color In a big pot, transfer the marinated chicken and bring the mixture to a boil. Don't add any excess water (the chicken and the yogurt have a lot of water content). Cook the mixture, until the chicken becomes tender and all water evaporates. Make sure you keep stirring and lower the heat when necessary or the mixture will stick to the bottom of the pot and will eventually start burning. If the chicken has tenderized and there is still some water left in the pot, don't directly stir the mixture or the chicken will break. Rather, shake the entire pot to the give the chicken a gentle toss. Take a skillet and add generous amt of oil. add individual pieces of chicken to the skillet and deep fry each side for 10 mins or until you observe some change in color (should look reddish orange). don't flip the chicken too much or it will break. if it is sticking to the bottom, just move it around a bit. Once all the chicken pieces have been fried, there will be some marinade left in the end in the pot. Deep fry it for 10 mins. Serve it with rest of the chicken so it doesn't feel too dry. Garnish the chicken with chopped cilantro and cumin pwdr (it is very important to garnish). One can also squeeze some lemon juice to give it a tangy taste. Serve with french bread or naan ( I prefer eating it with daal and rice). Bon appetite. Those of you who want to avoid using too much oil in their diet can shallow fry the chicken in a non-stick pan.