Thursday, July 12, 2012

Punjabi Chicken Curry

Cooking Time: 25 minutes
Serving For: 3 persons
1. Chicken ½ kg (clean and cut into small pieces)
2. Onion 1 slice (medium size) and ½ chopped onion to make paste
3. Tomato 1 medium (puree it)
4. Coriander powder 1 tsp
5. Red chilli powder 1 tsp
6. Cumin seeds ½ tsp
7. Ginger and garlic paste 1 tsp
8. Turmeric powder ½ tsp
9. Sugar ½ tsp
10. Coconut  2 Tbsp and cashew nuts 8 (soak in little water and grind into smooth paste)
11. Kusturi methi 1 tsp
12. Garam masala ½ tsp
13. Coriander leaves for garnish
14. Ghee 3 Tbsp and salt to taste
·  First in a grinder add ½  chopped onion ,coriander powder, red chilli powder, cumin seeds, ginger and garlic paste and make smooth paste by adding little water

·   In a kadai add ghee to that  add sugar then fry 1 slice onion till light brown

·  Then add above grind paste and fry for few minutes

·  Then add tomato puree mix well for 3 minutes

·  Then add turmeric powder ,chicken and salt mix well and cook the chicken in medium heat (if need add little water)

·  After the chicken is cooked reduce the heat (low) and add kusturi methi, coconut and cashew paste, keep till you see ghee around the curry (around 5 minutes) and if need add little water

·  Last add  garam masala and coriander leaves

·  Serve hot with roti ,chapatti

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