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