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We hope you got benefit from reading it, now lets go back to punjabi chicken curry recipe. To cook punjabi chicken curry you only need 27 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Punjabi chicken curry:
- Prepare 800 grams of To Marinate the Chicken Chicken.
- Use 1 tbsp of Ginger garlic paste.
- Take 1 tbsp of Lemon juice.
- Take to taste of Salt.
- Take 1/2 tbsp of Sabat red chilli powder.
- Provide of For Making the Chicken Curry:.
- Use 6 tbsp of oil.
- Take 1.1/2 cups of Onions finely chopped.
- Use 1 cup of Tomatoes grated.
- You need 1 tbsp of Ginger-garlic paste.
- You need 3/4 cup of Fresh curd (not very sour)whisked.
- Provide 1/4 tsp of Haldi.
- You need 1 tbsp of red chilli powder.
- You need 1.1/2 tbsp of Dhania powder.
- Get 1/2 tsp of Jeera powder.
- Use 1/2 tsp of Garam Masala.
- Get 1 tbsp of Kasoori methi lightly roasted & crushed.
- Use to taste of Salt.
- Provide 2.1/2 cups of Water.
- Use 2 tbsp of Coriander leaves chopped.
- Provide 3 of Bay leaves small.
- Get 6 of Kali mirchi seeds.
- Take 4 of Cloves.
- Prepare 4 of Green cardamom.
- Take 2 of Black cardamom.
- Prepare 2" of Cinnamon stick.
- Take 4 of Dry red chillies.
Instructions to make Punjabi chicken curry:
- 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..
- Mix well and cover the bowl with a plate. Refrigerate for at least 1 hour..
- Heat oil in a handi.
- 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..
- Add chopped onions and saute until it turns golden brown..
- Add ginger-garlic paste and saute it.add the cup whisked curd. Cook until the oil begins to separate..
- Add the grated tomatoes and continue to cook it..
- When the oil separates, add the powdered spices; haldi, red chilli, jeera powder, and dhania powder. Mix it..
- Add in the marinated chicken and mix well..
- Saute for 1-2 minutes so that the chicken turns white in colour..
- Add 2 & cups of water or as much as you need.
- Cover the handi and let the chicken simmer in the broth for the next 25 minutes or until it's done.
- When the chicken gets cooked through, add the kasoori methi, coriander leaves, and garam masala. Give it a stir and turn the heat off..
- Punjabi chicken curry is ready to eat. Serve it hot with rice or naan..
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