PUNJABI CHICKEN CURRY RECIPES

Steps:

• Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden.
• Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.
• Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the yogurt and sauté for five more minutes or till almost dry.
• Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.
• Sprinkle the garam masala powder, mix well and cook for two to three more minutes.
• Serve hot garnished with the coriander leaves.

Steps:

• Heat the oil in a kadhai or deep pan. Add the onions, green chillies, ginger and garlic to the oil and sauté till the onions turn golden brown. Add the turmeric powder, red chilli powder and the Punjabi Garam Masala to this and stir well.
• Add the tomatoes and let it cook well till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesn't stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a 1/4 cup will do.
• Add salt and keep stirring every once in a while till the chicken is cooked well and you have a thick sauce of the tomatoes, onions and the spices.
• Garnish with cilantro and serve hot with chapatis or rice.