#punjabichickencurry #punjabichickengravy #tariwalachicken
Ingredients to make Punjabi Chicken Curry recipe
500 gm chicken
1 tbsp ginger garlic paste
1/2 cup curd/yogurt
1 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
2 tbsp lemon juice
To make onion tomato paste:
1 tsp cumin seeds
2 sliced onions, medium size
1-inch ginger, roughly chopped
15 garlic cloves
4 tomatoes, medium size, chopped
Salt to taste
2 tsp Coriander powder
1 tsp cumin powder (roasted)
2 green chilies
1/2 tsp Garam masala powder
1 tbsp Kasuri Methi (roasted) (dried fenugreek leaves)
1/4 cup chopped coriander leaves
1 tsp butter
Whole spices -
2 bay leaves (small),
3 green cardamoms,
1 black cardamom,
1-inch cinnamon,
4 cloves
10 black peppercorns
How to make Punjabi Tari wali chicken gravy:
1) Combine chicken, ginger garlic paste, curd/yogurt, red chili powder, and turmeric powder, salt & lemon juice. Marinate & keep it aside for 30 minutes.
2) We will make the onion-tomato paste for Punjabi chicken curry: Heat 2 tbsp oil & add whole spices & cumin seeds. Saute for a minute
3) Add 2 onions & saute for a minute.
4) Then add ginger & garlic & sauté until onions are golden in color.
5)Add tomatoes & salt. Cook until tomatoes are soft & pulpy.
6) Switch off the flame. Let it cool down completely & grind it to a fine paste.
7) Onion-tomato paste for making Punjabi chicken curry is ready. Keep it aside.
8) Heat 2 tsp ghee/clarified butter on a low flame.
9) Add the prepared onion-tomato paste.
10) Add coriander powder & cumin powder.
11) Cover & cook until oil separates from the spices on high flame. Stir it in between.
12) Add the marinated chicken.
13) Cook uncovered for 5 minutes & then cover & cook for 15 minutes.
14) Add 1 cup water & cover & cook until chicken is cooked.
15) Add green chilies, garam masala powder, Kasuri Methi (roasted) & chopped coriander leaves.
16) Cover & cook for 2 minutes.
17) Add 1 tsp butter & mix. Switch off the flame.
18) Do not cook after adding butter.
19) Punjabi chicken curry is ready to serve. Serve hot with Roti/Naan/steamed rice.
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