Punjabi Style Chicken Curry
Serves 1
Directions
- 1Dice up your chicken breast.
- 2Marinate the chicken with turmeric powder, Kashmir red chili powder, ginger and garlic paste, salt and lemon juice.
- 3Mix and marinate the chicken really well.
- 4Keep the marinated chicken in the fridge.
- 5In a pan, add ghee and let it melt.
- 6Add cumin seeds and a few bay leaves.
- 7Let the cumin seeds crackle on medium flame until they have a slight color.
- 8Add finely chopped onions.
- 9Stir and caramelize the onions on a medium flame for about 3 to 4 minutes.
- 10Keep stirring to caramelize it evenly for about 5 to 6 minutes until the onion get a nice color.
- 11Add fresh ginger and garlic paste.
- 12Stir and cook the ginger and garlic paste for about 3 to 4 minutes on a medium flame or until the raw aromas have disappeared.
- 13Once you get a nice color and aroma, put the gas setting to lowest.
- 14Add turmeric powder, Kashmiri red chili powder, coriander powder, and a few green chilies.
- 15Add a tablespoon of water.
- 16Cook these spices for about 30 to 40 seconds on very low flame.
- 17Add a tablespoon or two of plain yogurt.
- 18Stir and cook your yogurt on a low flame for about 3 to 4 minutes.
- 19Add tomato puree (freshly ground tomatoes without any water addition).
- 20Add salt.
- 21Cook your tomatoes for about 3 to 4 minutes.
- 22Add marinated chicken into your pot.
- 23Put the gas setting to medium and cook this chicken, searing it in a pan for about 3 to four minutes on a medium flame.
- 24Once the chicken is nicely seared, add hot water to delaze the pan and create some sauce.
- 25If you have a lided pan, put the gas setting to lowest and cover the pan and let it simmer for about 5 to 6 minutes.
- 26Top it up with some garam masala, freshly sliced ginger julian, lots of coriander leaves, some toasted pesi matey leaves.
- 27Add lemon (optional).
Ingredients
- 250 g diced chicken breast
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 0.5 tsp salt
- 0.5 lemon
- 4 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 2 bay leaves
- 2 finely chopped onions
- 2 pureed tomatoes
- 2 tbsp fresh ginger and garlic paste
- 2 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 2 tbsp coriander powder
- 2 sliced and seedless green chilies
- 4 tbsp plain yogurt
- 1 tsp garam masala
- Julienned ginger
- Finely chopped coriander leaves
- Salt to taste
- Warm water as required
Equipment
pan
Tips
- It's really important that you stir it continuously when you add yogurt because you don't want yogurt to split.
- You know the yogurt is cooked when you see the fat coming on the surface.
- Do not add any water while searing the chicken.
- If you have a lidded pan, put the gas setting to lowest and cover the pan and let it simmer.
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