Indian Punjabi Chicken
Ingredients
1 lb boneless skinless chicken thighs | ||
1 large onion chopped | ||
2 small tomatoes pureed | ||
1/4 cup cottage cheese, drained | ||
2 tsp garlic, mashed into paste | ||
2 tsp ginger, mashed into paste | ||
1 tsp chili powder | ||
1 tsp coriander, ground | ||
1 tsp turmeric | ||
kosher and fresh cracked black pepper to taste | ||
1 tsp canola oil | ||
5 sprigs of fresh cilantro | ||
For the Whole Masala: | ||
2 bay leaves | ||
2 cardamons | ||
3 cloves | ||
1 inch cinnamon stick | ||
For the Ground Masala: (Dry roast the following ingredients then grind to a fine powder.) | ||
2 cardamoms | ||
2 cloves | ||
1 inch cinnamon stick | ||
1/2 tsp black peppercorn | ||
1/2 tsp cumin seeds |
This is dish that is popular in the city of Punjab in India. The chicken is cooked in a spicy flavorful curry.
- Clean and wash the chicken.
- Heat oil and fry chopped onion along with ginger/garlic paste for several minutes. Remove and grind to a fine paste.
- Cook the paste along with the whole Masala ingredients till golden brown.
- Add the turmeric powder, chili powder, coriander powder and salt to taste fry for about 1 minute.
- Now add tomato puree and cook until the oil comes out.
- Add the chicken pieces and cook over medium heat for 5 minutes. Reduce heat and simmer for another 5 minutes.
- Make a well in the center of the curry and add the cheese curds and the ground Masala. Gently mix well.
- Continue to cook until chicken is done.
- Garnish with cilantro and serve with rice.
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