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.
#punjabichicken
#punjabichickencurry
#chickenmasala
#punjabichickenrecipe
TIMESTAMP
00:00-INTRODUCTION
00:26-MARINATION
01:40-PREPARATION OF MASALA
2:52-FINAL METHOD
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