This is a Punjabi chicken masala dish made with whole spices which elevates the flavour of this to a whole new level. Quick and easy to make , a must try and awesome combination with Naans and Roti.
Servings 4 people
Ingredients
- 1 kg Chicken cut into medium sized pieces
- For marination
- 1/2 cup Yoghurt
- 2 tbsp Ginger garlic paste
- 2 tbsp Lemon juice
- For Masala
- 1 large Onion finely chopped
- Whole Spices
- 3 Green Cardamom
- 1 Black Cardamom
- 5 Cloves
- 2 Bay leaves
- 1/2 tsp Black peppercorns
- 2 Cinnamon sticks
- 2 tbsp Tomato puree
- 1 tbsp Kasoori Methi
- 1/2 tsp Turmeric powder
- 1 1/2 tbsp Kashmiri Chilli powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala
- Salt to taste
- 1/2 cup Hot water
- 2 tbsp Olive/Vegetable oil
Instructions
- Marinate the chicken pieces for minimum 30 minutes with ingredients listed under marination
- Heat a kadai or flat bottomed pan and add in oil when hot. When oil becomes hot add in whole spices on medium heat sauté for 2 minutes taking care not to burn them.
- Now add in the onions and salt and sauté well till golden brown.
- Add in spice powders now starting with turmeric powder followed by coriander powder followed by garam masala and then Kashmiri chilli powder sautéing each for a minute.
- Now add in tomato purée and mix well and cook covered for 3 minutes till everything combines to make a paste.
- Then add in the marinated chicken to this and mix well. Cook covered for approx 5 minutes till half done.
- Then open and add in half cup hot water and keep it open and cook till it reaches semi gravy consistency.
- Add in kasoori methi 2 minutes before switching off flame and mix well.
- Serve hot.
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