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Authentic Punjabi Style Chicken Curry Recipe

RECIPE: An authentic Punjabi style curry known as Chicken Tariwala is dish made with whole spices, ginger, turmeric, coriander and a classic base of onions and tomatoes. This Indian chicken curry dish pairs well with with tandoori roti and jeera rice as a simple lunch dish.

Sharing her recipe on an Instagram post Maunika Gowardhan an Indian Chef said, “Simple chicken curry with whole spices, ginger, turmeric and garam masala. One that’s a family favourite served with plain rice. Much needed comfort food and the perfect time to savour these flavours. The key to this recipe is cooking the onions well which render themselves in the rich gravy”.

Ingredients

This Punjabi chicken curry dish serves 4 adjust quantity accordingly to suit your big fat Indian lunch!

  1. 700g – Chicken on the bone cut in medium pieces (use drumstick and thighs)
  2. 4 tbsp – Ghee or vegetable oil
  3. 1 1/2 tsp – Cumin seeds
  4. 2” – Cinnamon stick
  5. 8 – Green cardamom pods
  6. 300g – White onion, thinly sliced
  7. 6 – Garlic cloves, finely chopped
  8. 2” – Ginger, finely chopped
  9. 1 1/2 tsp – Turmeric powder
  10. 1 tsp – Mild chilli powder
  11. 300g – Fresh tomatoes blended to a puree
  12. 300ml – Chicken stock or water
  13. Salt to taste
  14. 1 tsp – Garam masala
  15. 2 tbsp – Chopped coriander leaves

Method

  1. Coarsely grind the cumin seeds in a pestle and mortar and set aside. Heat the oil in a heavy bottom large sauce pan over a medium flame. Add half teaspoon of cumin seeds, cinnamon stick and green cardamom pods.
  2. As they begin to sizzle in the pan, add the onions and cook for 15-16 minutes. Stir well making sure they don’t stick to the bottom of the pan.
  3. Add the garlic and ginger and fry for a minute. Now add the turmeric and chilli powder. Stir and add the blended tomatoes. Cook the tomatoes for five-seven minutes.
  4. At this stage, add the chicken pieces and fry for 10 minutes. Stir well making sure the masala coats the pieces and they seal evenly.
  5. Add the stock, season to taste and simmer over low heat for 20 minutes with the lid on. Stir halfway through.
  6. Turn the heat off and add the remaining cumin seeds, garam masala and fresh coriander. Serve with roti or rice.

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