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PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY


MARINATION

Chicken – 500 grams
Turmeric Powder – 1/2 tsp
Red Chili Powder – 1tsp
Salt – 1/2 tsp
Ginger Garlic Paste – 1 tsp
Plain Yogurt – 2 tsp

Mix all the above ingredients with chicken and marinate for 30 minutes.

PREPARATION OF PUNJABI CHICKEN MASALA

Bay Leaves – 3nos
Dry Red Chili – 5-6nos
Sahi Jeera – 1tsp
Coriander Seeds – 3/4tsp
Star Anise – 1no
Javitri/Mace – 1
Green Cardamom – 5-6 nos
Black Cardamon – 1no
Clove – 10-12 nos
Black Pepper Corn – 10-12nos

On a hot Tawa fry, the above ingredients till aromatic then cool down the masalas and grind into a fine powder.

PREPARATION OF PUNJABI CHICKEN

Refined Oil – 3 tbsp
Desi Ghee – 1 tbsp
Chopped Onion – 2 Medium size
Ginger Garlic paste – 1 tsp
Green Chilli Paste – 1/2 tsp (Or according to taste)
Chopped Tomatoes – 2 nos
Garam Masala Powder – 1tsp
Kewra Water – 1/2 tsp

In a kadhai take 3 tbsp Refined Oil and 1 tbsp Desi Ghee. When Oil becomes hot then add 2 medium-sized chopped Onion. Sauté and cook till the onions become light brown in color. Then add 1 tsp Ginger Garlic paste, 1/2 tsp green Chilli paste (According to taste), 2 chopped Tomatoes. Sauté and cook till Tomatoes are really mashy. Now add the Punjabi Chicken Masala. Mix well and cook for 3-4 minutes. Now add the marinated chicken, mix, and cook for 7-8 minutes. Now add salt according to taste mix and cook for another 3-4 minutes. Add 2 cups of water and mix well. Cover and cook for 15 minutes on low flame. At last, add 1tsp Garam Masala Powder and 1/2 tsp Kewra Water and Mix well and cook for another 1-2 minutes. Now our Punjabi Chicken Masala is ready to serve.

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#punjabichickencurry
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#punjabichickenrecipe

TIMESTAMP
00:00-INTRODUCTION
00:26-MARINATION
01:40-PREPARATION OF MASALA
2:52-FINAL METHOD

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