• Punjabi Chicken Curry


    Chicken 250 gm 
    Onion, chopped 1 large 
    Tomatoes, puréed 3 small 
    Curd ¼ cup 
    Ginger garlic paste 1 to 2 tsp 
    Chili powder 1 tsp 
    Coriander powder 1 tsp 
    Turmeric a pinch 
    Salt to taste 
    Oil 1 tbsp 
    Fresh coriander, chopped 4-5 sprigs 
    Whole masala:
    Bay leaves 2 
    Cardamoms 2 
    3 cloves 
    Cinnamon 1 inch
    Ground masala: 
    Dry roast the following ingredients and grind to a fine powder.
    Cardamoms 2 
    Cloves 2 
    Cinnamon 1 inch
    Peppercorn ½ tsp 
    Jeera/Cumin seeds ½ tsp 



    1. Clean and wash chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while. 
    2. Grind to a fine paste. Cook the paste along with the whole masala till golden brown. 
    3. Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while.
    4. Now add tomato purée and cook till the oil comes out. Add chicken pieces and cook on medium flame for 5 minutes.
    5. Then cook on slow flame for another 5 to 10 minutes. Make a parting in the center of the pan and add curd and ground masala. 
    6. Slowly fold in the chicken pieces. Cook till the chicken is done. Garnish with chopped coriander.