Chiman’s Chicken Peshwari Spice Blend


Chimans Chicken Peshwari is something a little bit special. The recipe incorporates soured cream and potatoes and make a delicious medium hot dish that can be enjoyed by all.

A perfect dish for entertaining.

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How to make Chiman’s Chicken Peshwari Spice Blend in a thermal cooker – Medium.

This can be cooked in a Mr D’s Thermal Cooker and if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.



  • 4tbsp vegetable oil or ghee
  • 6 cloves garlic, crushed
  • Chiman’s Chicken Peshwari Spice Blend
  • 1kg skinned chicken joints
  • 450g medium potoatoes, peeled and quartered
  • 300ml warm water
  • 110g soured cream
  • 25g ground almonds
  • fresh coriander to garnish


  1. Melt the oil or ghee in the inner pot over a gentle heat.
  2. Add the garlic and fry for 2-3 minutes until golden brown. Make sure the heat is low or the garlic will burn.
  3. Add spices and stir fry for 3 minutes.
  4. Adjust heat to medium-high and add chicken and fry until it changes colour.
  5. Add the potatoes, water, soured cream and almonds. Bring to boil.
  6. Turn down the heat and simmer for 5 minutes.
  7. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  8. Cook without power for a minimum of 2 hours.
  9. Serve on a bed of rice (cooked in the top pot if you have one) and garnished with coriander.

Serve with Chiman’s Cauliflower & Spinach Bhaji, basmati rice and a green salad for a fantastic meal.


  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



black pepper, cardamom, chilli powder, cinnamon, cloves, coriander, cumin, ginger, poppy seeds, sea salt, turmeric


Additional information

Weight 0.05 kg


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