Classic Punjabi Style Chicken Curry

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This rustic, spicy and soulful chicken delicacy is, I guess, an all time favorite and one of the most comforting foods of every non-vegetarian Punjabi. A super divine taste, faster cooking time and no requirements for any fancy ingredients, simply makes it a preferred meal choice, especially for those lazy afternoons and evenings when one doesn't want to spend hours in the kitchen working on an elaborate menu; just prepare this luscious curry, serve with a bowlful of aromatic rice, a plate of fresh green salad and some raita on the side..... and guess what? you are all set to relish a delectable meal! Doesn't it all sound damn easy? If yes, do give this recipe a try and I promise, you will surely be left asking for more.

Chicken Curry


 Ingredients (serves 2)

Chicken with bone - 500 gms
Onions (pureed) - 1/2 cup
Tomato puree  - 1 cup
Whisked Curd - 1/4 cup
Green chili (slit) - 2
Ginger/Garlic paste - 2 tsp
Cumin seeds - 2 tsp
Black pepper corns - 5 to 6
Bay leaf - 1
Green cardamom - 2 to 3
Cloves - 3 to 4
Kasoori Methi Powder - 1 to 2 tsp
Salt - as per taste
Kashmiri red chili powder - 2 tsp (adjust according to your spice level)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Cooking oil/ghee - 2 tbsp
Water - 1 cup





Method

1. Wash the chicken and pat dry.
2. Heat oil/ghee in a wok. Once the oil is heated, add in green chili, cumin seeds, black pepper corns, cloves, cardamoms and bay leaf.
3. Once the cumin crackles, add in the onion paste and saute until it turns golden brown. Next add ginger-garlic paste, all the dry spices and salt. Saute for 1 to 2 minutes. Next, add the tomato puree, cover and simmer for 8 to 10 minutes or until you see oil oozing.
4. Next add the chicken pieces and saute well for about 10 minutes on medium flame.
6. Add the whisked curd and some water. Cover and simmer for 15 minutes on low flame with lid ON.
7. The chicken should be cooked after 15-20 minutes; turn the flame off. Add in kasoori methi powder and garam masala powder; mix well. Serve hot with rice, plain chapati, paratha or naan.

Chicken Curry



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