PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY

Ingredients for Punjabi Chicken Gravy Recipe:

- Chicken, curry cut with bones-500 gms

Marinate with

:- Whisked curd/yogurt- 1/2 cup

- Salt- 1 tsp

- Turmeric powder- 1/4 tsp

For paste, to be fried & blended:

- Cumin seeds- 1 tsp

- Green cardamom- 4

- Cloves-3

- Cinnamon- 1/2 inch piece

- Black cardamom-1 -

Bay leaf-1

- Onion sliced-2 medium -

Ginger chopped-1” piece

chopped - Garlic cloves- 5 -

Oil- 1.5 tbsp -

Tomato purée- 1 cup or purée of 2 fresh tomatoes -

Red Chilli powder- 1 tbsp

- Coriander powder-2 tsp

- Cumin powder-1 tsp

- Garam masala powder- 1/2 tsp )

- Kasuri Methi (Roasted and Crushed) - 1 tsp

- Amchur powder (Dry Mango Powder)- 1/4 tsp -

Oil- 3-4 tbsp

Preparation:

- Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.

- To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.

- Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.

Process:

- Heat oil in a kadai or pan & add the blended paste.

- Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.

- Now add the tomato purée and sauté for around 2 mins till oil separates.

- Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.

- Now add the marinated chicken and fry & stir it on high heat for around 3 mins.

- Continue to bhunno(sauté)on medium heat for another 10 mins.

- Mix it well, lower heat to minimum and cover & cook for 5 mins.

- Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.

- Mix it well and cover & cook on low heat for 15 mins.

- Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.

- Serve hot with roti or rice.