Punjabi Chicken Gravy

Punjabi Chicken Gravy

Servings - 2 - 3

 

INGREDIENTS

Chicken - 750 grams

Turmeric - 1/4 teaspoon

Paprika - 1/2 teaspoon

Salt - 1/2 teaspoon

Lemon juice - 1 tablespoon

Ginger garlic paste - 1 teaspoon 

Oil - 2 tablespoons, divided

Green cardamom - 4 pods

Clove - 4 pods

Cinnamon stick - 1

Black peppercorns - 1/2 teaspoon

Black cardamom - 1 pod

Bay leaf - 1

Dry red chili - 2

Onions - 150 grams

Ginger - 2 teaspoons

Garlic - 2 teaspoons

Tomato - 220 grams 

Turmeric - 1/4 teaspoon

Water - 230 milliliters

Ghee - 35 milliliters

Cumin - 1 teaspoon 

Paprika - 1 teaspoon 

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon 

Red chili - 1 teaspoon 

Salt - 1 teaspoon 

Water - 700 milliliters

Yogurt - 100 grams

Green chili - 1  

Garam masala - 1 teaspoon 

Dry fenugreek leaves - 1 teaspoon

Coriander - for garnishing

 

PREPARATION

  1. In a mixing bowl, add 750 grams chicken, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 salt, 1 tablespoon lemon juice, 1 teaspoon ginger garlic paste and mix it well.
  2. Marinate for 30 minutes.
  3. Heat 1 tablespoon oil in a skillet, add marinated chicken and mix it well.
  4. Cook for 8 - 10 minutes on medium heat.
  5. Remove it from heat and keep aside.
  6. Heat 1 tablespoon oil in a heavy skillet, add 4 pods green cardamom, 4 pods cloves, 1 cinnamon stick, 1/4 black peppercorns, 1 pod black cardamom, 1 bay leaf, 2 dry red chili and stir for 1 - 2 minutes.
  7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
  8. Add 2 teaspoons ginger, 2 teaspoons garlic and mix it well.
  9. Now, add 220 grams tomato and mix it well.
  10. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  11. Add 1/4 teaspoon turmeric and stir well.
  12. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
  13. Open the lid and give it a nice stir.
  14. Add 230 milliliters water and mix it well.
  15. Bring to a boil. Remove it from heat and allow it to cool.
  16. Transfer this into a blender and blend it into a puree. Keep aside.
  17. Heat 35 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
  18. Add 1 teaspoon paprika , 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt and stir for 1 - 2 minutes.
  19. Then, add blended puree in it and mix it well.
  20. Cook for 5 - 7 minutes on medium heat.
  21. Now, add the cooked chicken in it and mix it well.
  22. Add 700 milliliters water and mix it well. Bring it to a boil.
  23. Cover it with lid and cook for about 12 - 15 minutes on medium heat.
  24. Open the lid and give it a nice stir.
  25. Add 100 grams yogurt and 1 green chili and mix it well.
  26. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and  mix it well.
  27. Cook for another 3 - 5 minutes on medium heat.
  28. Remove it from heat.
  29. Garnish with coriander.
  30. Serve hot.