Punjabi Chicken Curry

Name: Punjabi Chicken Curry
Total time: 3000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Chicken; 200 gm Curd; 5 medium Onions (made to a fine paste); 5 medium Tomatoes (made to a fine paste); 12 clove Garlic; 1 inch piece of Ginger (finely chopped); 4 Green Chillies (finely chopped); 1 tbsp Cumin Seeds; 1 tbsp Fenugreek Seeds; 1 Lemon; 4 tsp Oil; Salt; 1 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 2 tbsp Freshly Ground Black Pepper; 1 tsp Dry Coriander Powder; 1 tsp Indian Garam Masala; 1 tsp Cumin Powder; 5 Green Cardamom; 2 Black Cardamom; 1 inch piece of Cinnamon; 2 Bay Leaves; 1 Freshly Chopped Coriander Leaves

Koshank @koshank

Punjabi Chicken Curry

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Ingredients

50 mins

6 servings

1 kgChicken
200 gmCurd
5medium Onions (made to a fine paste)
5medium Tomatoes (made to a fine paste)
12 cloveGarlic
1 inchpiece of Ginger (finely chopped)
4Green Chillies (finely chopped)
1 tbspCumin Seeds
1 tbspFenugreek Seeds
1Lemon
4 tspOil
Salt
1 tspRed Chilli Powder
1 tspTurmeric Powder
2 tbspFreshly Ground Black Pepper
1 tspDry Coriander Powder
1 tspIndian Garam Masala
1 tspCumin Powder
5Green Cardamom
2Black Cardamom
1 inchpiece of Cinnamon
2Bay Leaves
1Freshly Chopped Coriander Leaves

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Steps

50 mins

1

Take 1 tsp each of Salt, Red Chilli, Turmeric, Coriander, Black Pepper powders & 1/2 tsp of Indian Garam Masala & Cumin Powder to curd in a small bowl. Add 1 tbsp Oil & Lime Juice & mix well to make a smooth paste.
2

To this paste, add Chicken pieces & mix well. Keep in a refrigerator for about 3 hrs for marinating.
3

Take 3 tbsp Oil in a pressure cooker & add Cumin & Fenugreek seeds, Green & Black Cardamoms, Cinnamon & Bay Leaves once the oil is hot. Let it sputter for a minute.
4

Now add finely chopped Garlic & Green Chillies. Sauté for 2 mins.
5

Now add Onion Paste & finely chopped Ginger & sauté till the onion paste turns golden brown.
6

Add Tomato paste & mix well. Add remaining dry masalas, some salt (to taste) & mix well. Saute till oil separates.
7

Add marinated Chicken pieces & cook for 15 minutes or till the chicken starts turning white.
8

Add 2 cups of water & close the lid. Pressure cook for about 15-20 minutes (3 whistles). Turn of the heat & let it remain in pressure for 15 more minutes.
9

Garnish with freshly chopped Coriander leaves & serve hot.