Punjabi Chicken Curry 

Ingredients :

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

Bay leaves 2

Cardamoms 2

Cloves 3

Cinnamon 1 inch

Dry roast the following ingredients and grind to a fine powder.

2 Cardamoms

2 Cloves

1 inch Cinnamon

½ tsp Peppercorn

½ tsp Cumin seeds

Preparation :

Clean and wash chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while.

Grind to a fine paste. Cook the paste along with the whole masala till golden brown.

Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while. Now add tomato purée and cook till the oil comes out.

Add chicken pieces and cook on medium flame for 5 minutes. 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.

Slowly fold in the chicken pieces. Cook till the chicken is done.

Garnish with chopped coriander.