Punjabi Chicken Masala

Name: Punjabi Chicken Masala
Total time: 2100 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms chicken on bone, curry cut; 1 tsp red chilli powder; 1/4th tsp turmeric powder; To taste salt; 1/2 tsp garlic paste; 1 tbsp lemon juice; 3 medium onions chopped; 10-12 cloves garlic; 1 tbsp ginger paste; 5-6 cashewnuts; 2 tbsp yogurt; 1 tbsp malai or fresh cream; 2 tbsp tomato puree; 1 tsp Korma Masala; 1/2 tsp coriander powder; 1/2 tsp fennel seed powder; 1/4 tsp turmeric powder; 2 tsp Kashmiri Red Chilli Powder; 1 tsp Kasoori Methi (dry fenugreek leaves); 3 tbsp vegetable oil; 1 tbsp ghee (clarified butter); 3 green cardamoms; 4-5 cloves; 1" cinnamon; 1/2 tsp garam masala powder; 1/4 tsp cumin seeds; 1/4 tsp ajwain (carom seeds); To taste salt; 1 tbsp coriander (cilantro) chopped

Kumkum Chatterjee @cook_12055532

#Holi_Special
#cookpadindia
Punjabi Chicken Masala is a popular and flavourful spicy North Indian curry with a rich nutty taste. Made with roasted garlic ,onions, tomato, yogurt and other spices, this creamy curry tastes amazing and pairs very well with tandoori roti,naan, paratha, pulao or jeera rice for a special weekend dinner or at parties.

Kumkum Chatterjee @cook_12055532

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Ingredients

35 minutes

3 servings

For Marination:
500 gmschicken on bone, curry cut
1 tspred chilli powder
1/4th tsp turmeric powder
To taste salt
1/2 tspgarlic paste
1 tbsplemon juice
For Gravy :
3medium onions chopped
10-12 clovesgarlic
1 tbspginger paste
5-6cashewnuts
2 tbspyogurt
1 tbspmalai or fresh cream
2 tbsptomato puree
1 tspKorma Masala
1/2 tspcoriander powder
1/2 tspfennel seed powder
1/4 tspturmeric powder
2 tspKashmiri Red Chilli Powder
1 tspKasoori Methi (dry fenugreek leaves)
3 tbspvegetable oil
1 tbspghee (clarified butter)
3green cardamoms
4-5cloves
1" cinnamon
1/2 tspgaram masala powder
1/4 tspcumin seeds
1/4 tspajwain (carom seeds)
To taste salt
1 tbspcoriander (cilantro) chopped

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Steps

35 minutes

1

Combine salt,turmeric,red chilli powder,garlic and lemon juice in a bowl.Mix well and add the chicken pieces. Coat the chicken with this spice mix and marinate for an hour.Heat 1 tbsp oil in a pan.Fry the chicken pieces lightly till it changes colour.Set aside.
2

In the remaining oil add chopped onion,garlic cloves and cashewnuts. Saute till it changes colour and there is a nice aroma of roasted garlic.Add ginger paste and saute.Cool and make a paste of it alongwith yogurt and malai to get a smooth creamy paste.
3

Heat rest of the oil and ghee.Add cumin seeds and carom/ ajwain.Also add half crushed whole garam masalas.When they sizzle,add the creamy onion garlic paste.Fry few minutes adding tomato puree and rest of dry masalas.Sprinkle crushed kasoori methi, salt to taste and saute.Add the chicken, mix well and fry till masala coats chicken and oil leaves sides.Add 1 cup water,cover and cook for 30 to 35 minutes under medium flame till chicken is tender.Toss in between to avoid sticking underneath.
4

Allow the curry a standing time of 15 minutes to get all the flavors infused in chicken.Garnish with some chopped coriander and serve hot with tandoori roti,naan,paratha, pulao or jeera rice for a special weekend dinner.