Punjabi chicken curry

Name: Punjabi chicken curry
Cuisine: Indian
Ingredients: 800 grams To Marinate the Chicken Chicken; 1 tbsp Ginger garlic paste; 1 tbsp Lemon juice; to taste Salt; 1/2 tbsp Sabat red chilli powder; For Making the Chicken Curry:; 6 tbsp oil; 1.1/2 cups Onions finely chopped; 1 cup Tomatoes grated; 1 tbsp Ginger-garlic paste; 3/4 cup Fresh curd (not very sour)whisked; 1/4 tsp Haldi; 1 tbsp red chilli powder; 1.1/2 tbsp Dhania powder; 1/2 tsp Jeera powder; 1/2 tsp Garam Masala; 1 tbsp Kasoori methi lightly roasted & crushed; to taste Salt; 2.1/2 cups Water; 2 tbsp Coriander leaves chopped; 3 Bay leaves small; 6 Kali mirchi seeds; 4 Cloves; 4 Green cardamom; 2 Black cardamom; 2" Cinnamon stick; 4 Dry red chillies

Nancy Anand @cook_10069240

# chicken

Nancy Anand @cook_10069240

# chicken

Saved

Ingredients

800 gramsTo Marinate the Chicken Chicken
1 tbspGinger garlic paste
1 tbspLemon juice
to tasteSalt
1/2 tbspSabat red chilli powder
For Making the Chicken Curry:
6 tbspoil
1.1/2 cupsOnions finely chopped
1 cupTomatoes grated
1 tbspGinger-garlic paste
3/4 cupFresh curd (not very sour)whisked
1/4 tspHaldi
1 tbspred chilli powder
1.1/2 tbspDhania powder
1/2 tspJeera powder
1/2 tspGaram Masala
1 tbspKasoori methi lightly roasted & crushed
to tasteSalt
2.1/2 cupsWater
2 tbspCoriander leaves chopped
3Bay leaves small
6Kali mirchi seeds
4Cloves
4Green cardamom
2Black cardamom
2"Cinnamon stick
4Dry red chillies

Saved

Steps

1

First off, we need to marinade the chicken. Combine the chicken, freshly ground ginger-garlic paste, salt, red chilli powder, and lemon juice in a mixing bowl.
2

Mix well and cover the bowl with a plate. Refrigerate for at least 1 hour.
3

Heat oil in a handi
4

Add in the whole spices; cinnamon stick, green cardamoms, black cardamoms, dried red chilies, Kali Mitch seeds, cloves, and bay leaves. Saute for a few seconds.
5

Add chopped onions and saute until it turns golden brown.
6

Add ginger-garlic paste and saute it.add the ¾ cup whisked curd. Cook until the oil begins to separate.
7

Add the grated tomatoes and continue to cook it.
8

When the oil separates, add the powdered spices; haldi, red chilli, jeera powder, and dhania powder. Mix it.
9

Add in the marinated chicken and mix well.
10

Saute for 1-2 minutes so that the chicken turns white in colour.
11

Add 2 & ½ cups of water or as much as you need
12

Cover the handi and let the chicken simmer in the broth for the next 25 minutes or until it's done
13

When the chicken gets cooked through, add the kasoori methi, coriander leaves, and garam masala. Give it a stir and turn the heat off.
14

Punjabi chicken curry is ready to eat. Serve it hot with rice or naan.