Punjabi style chicken gravy | சிக்கன் கிரேவி | Yummy Chicken Recipes | Chicken curry@Janu’sCookingDiary_R#14
Ingredients for Punjabi Chicken Gravy Recipe:
– Chicken, curry cut with bones- 500 gms
Marinate with:
– Whisked curd- 1/2 cup
– Salt- 1 tsp
– Turmeric powder- 1/4 tsp
For paste, to be fried & blended:
– Cumin seeds- 1 tsp
– Green cardamom- 3
– Cloves-3
– Cinnamon- 1/2 inch piece
– Bay leaf-1
– Onion sliced-2 medium
– Ginger chopped-1” piece chopped
– Garlic cloves- 6
– Oil- 2 tbsp
– Tomato purée- 1 cup or purée of 2 fresh tomatoes
– Red Chilli powder- 1 tbsp
– Coriander powder-2 tbsp
– Cumin powder-1 tsp
– Garam masala powder- 1 tsp
– Pepper – 1/2 tsp
– Oil- 3-4 tbsp
– Fresh coriander & mint
Preparation:
– Marinate the chicken pieces with turmeric powder, curd & salt as specified. Set aside for 30 mins.
– To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a smooth paste.
– Make a purée of 2 medium sized tomatoes.
Process:
– Heat oil in a kadai or pan & add the blended onion paste.
– Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
– Now add the tomato purée and sauté for around 2 mins till oil separates.
– Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. Add salt to taste. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
– Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
– Continue to sauté on medium heat for another 10 mins.
– Mix it well, lower heat to minimum and cover & cook for 5 mins.
– Remove lid, add 200 ml water mix it well and cover & cook on low heat for 15 mins.
– Now add the pepper & garam masala powder. Mix it and simmer for 3-4 mins.
– Add fresh coriander & mint leaves and stir it
– Serve hot with roti or rice.
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Music: She’s The Moon
Musician: Carl Storm
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