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The ingredients needed to make Punjabi chicken curry:
- Provide 800 grams To Marinate the Chicken Chicken
- Take 1 tbsp Ginger garlic paste
- Use 1 tbsp Lemon juice
- Provide to taste Salt
- Prepare 1/2 tbsp Sabat red chilli powder
- Use For Making the Chicken Curry:
- Get 6 tbsp oil
- Use 1.1/2 cups Onions finely chopped
- Get 1 cup Tomatoes grated
- Take 1 tbsp Ginger-garlic paste
- Take 3/4 cup Fresh curd (not very sour)whisked
- Get 1/4 tsp Haldi
- You need 1 tbsp red chilli powder
- Provide 1.1/2 tbsp Dhania powder
- Use 1/2 tsp Jeera powder
- Use 1/2 tsp Garam Masala
- Use 1 tbsp Kasoori methi lightly roasted & crushed
- Take to taste Salt
- Use 2.1/2 cups Water
- You need 2 tbsp Coriander leaves chopped
- Use 3 Bay leaves small
- Provide 6 Kali mirchi seeds
- Get 4 Cloves
- Prepare 4 Green cardamom
- Provide 2 Black cardamom
- Take 2" Cinnamon stick
- Provide 4 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 ¾ 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 & ½ 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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