Sunday, April 3, 2016

PUNJABI DHABA STYLE CHICKEN CURRY



A:
300 gm chicken pieces
1-2 tbsp yogurt
¼ tsp turmeric powder
¼ tsp salt

Marinate all above ingredients
together & keep for 20-30 minutes,

B:
1 tbsp oil
2 onion big sliced
1 inch ginger sliced
4-5 cloves garlic
1 bay leaf
1 tbsp whole spices ( cinnamon, cloves,
cardamom, cumin seeds, star anise )
Fry all ingredients till light brown colour,
add little water & grind into smooth paste.

C:
2-3 tbsp butter
2 tbsp tomoto puree

D:
1 ½  tsp coriander powder
1 tsp chilly powder
¼ tsp turmeric powder
¼ tsp cumin powder

E:
½ tsp garam masala powder
¼ tsp dried mango powder ( amchur )
¼ tsp dried fenugreek leaves ( kasuri methi )
Salt & sugar to taste

F:
Fresh coriander leaves chopped

METHOD:

Melt the butter add the grinded onion
paste & sauté till thick.

Add in the tomato puree stir till the oil comes up.

Add in D stir for a while, then add
the marinated chicken, little water mix
well cover & cook in low flame.

Once chicken is cooked add E & mix well.

Garnish with coriander leaves.


Serve with Naan, Chapathi, Bread or Rice

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