Punjabi chicken curry recipe is a type of chicken curry in a thick gravy with a very nice, tangy and spicy flavour. Generally it is served with rive or parantha(laccha). This punjabi chicken is a killer dish and should be definitely made at the comfort of home and with just simple everyday ingredients.
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Preparation time ► 30 minutes
Cooking time ► 20 minutes
Serves ► 1 person
➜ 176 calories/serving (160g/serving (5.6oz)
INGREDIENTS:
650gm – Chicken curry cut with bone
MARINATED WITH:
1 – tsp Red Chilli powder
1 – tsp Turmeric powder
1 – tsp Garam masala powder
1 – tsp Coriander powder
1 – tbsp Vegetable oil
FOR GRAVY:
4 – Green cardamom
5 – Cloves
6 – Black peppercorn
2 – bay leaf
1 – Whole Red Chilli
2 – tbsp Sunflower oil
1 – tsp Red Chilli Powder
1 – tsp Turmeric powder
1 – tsp Coriander powder
1 – tsp Garam masala powder
1 – Medium size Onoin for (Birista)
2 – Medium size tomato puree
1 – Big sliced Onion
20 gm – Ginger, garlic paste with red chilli
METHODS:
? Marinate the chicken pieces with all the spices and vegetable oil. Set aside for 1 – 2 hours.
? Heat oil in a kadhai or oak and add all the whole spices. When spices crackled, add sliced onion and fry it until brown.
? Add ginger garlic paste, mix it well and fry it on medium heat for atleast 7 – 10 minutes. When the oil seperated, add the beaten curd. Saute it properly.
? Add tomato puree and mix it well till oil separates.
? Add the spices(Red chilli powder, coriander powder, turmeric powder, garam masala powder and salt to taste. Mix it well and saute on medium to low heat for around 5 minutes till oil separates.
? Add marinated chicken now and fry it on medium flame.
? Add some splash of water and continue sauteing on medium heat.
? Add 300 ml of water, mix it well and cook it for another 20 mins.
? Now, add some birista and saute.
? Garnish with some fresh coriander leaves.
? Serve HOT with Laccha paranthas & Rice.
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BeatbyShahed
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