Punjabi Chicken Curry

Name: Punjabi Chicken Curry
Ingredients: 1.65 lbs chicken (750 grams); Paste of 3 onions; Paste of 2 tomatoes; 2 green chilies; 1 tablespoon ginger-garlic paste; 3/4 cup plain yogurt (180 ml); 2 black cardamom pods; 2 bay leaves; 3-4 whole cloves; 1 cinnamon stick; 1 teaspoon red chili powder; 1 teaspoon Kashmiri red chili powder; 1 teaspoon chicken masala; 1 1/2 tablespoons coriander powder; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 1 teaspoon salt; 1/2 teaspoon cumin powder; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon chopped cilantro; 4 tablespoons oil; 1 teaspoon cumin seeds

Kittu Hinduja @cook_18807559

Punjabi Chicken Curry

Kittu Hinduja @cook_18807559

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Ingredients

1.65 lbschicken (750 grams)
Paste of 3 onions
Paste of 2 tomatoes
2green chilies
1 tablespoonginger-garlic paste
3/4 cupplain yogurt (180 ml)
2black cardamom pods
2bay leaves
3-4whole cloves
1cinnamon stick
1 teaspoonred chili powder
1 teaspoonKashmiri red chili powder
1 teaspoonchicken masala
1 1/2 tablespoonscoriander powder
1/2 teaspoonturmeric
1/2 teaspoongaram masala
1 teaspoonsalt
1/2 teaspooncumin powder
1 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoonchopped cilantro
4 tablespoonsoil
1 teaspooncumin seeds

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Steps

1

Marinate the chicken with yogurt, a little turmeric, salt, and red chili powder. Set aside.
2

Heat oil in a large skillet or pan. Add all the whole spices and sauté, then add the onion paste and cook until golden brown.
3

Add the ginger-garlic paste, then all the powdered spices and a splash of water. Sauté for 1 minute.
4

Add the tomato paste and cook until the oil separates.
5

Add the chicken pieces (without the leftover marinade) to the pan and cook on high heat for 4 to 5 minutes, stirring.
6

Add the remaining marinade, cover, and cook for 10 to 12 minutes.
7

Add water as needed and cook until the chicken is done.