Punjab Chicken Curry June 23 2013
This is a classic Punjabi recipe, and I have seen many Punjabi ladies make this recipe to perfection. The key to this recipe is Coriander powder, which is used heavily and hence, its flavor. I know a lady at work, and her Mom makes this delicious Chicken Curry sometimes, which I have tasted and I have loved it. This one goes for Punjab, whose cuisine is immensely popular in India and all over the world!Tari = A sauce which is a mixture of layer of oil and water, refered to as curry. If the curry has been cooked in a lot of oil, and is let to sit for half an hour, oil floats on the top, that oil is also called Tari, you can always scoop it out and discard it, I recommend it.Serves: 4
4 chicken thighs, boneless and skinless
1 tablespoon ginger garlic paste
1.5 cups red onion, thinly sliced
1 jalapeno, thinly sliced
1 big bay leaf
1 cup tomatoes, finely chopped
2 tablespoons RUPEN’S CURRY MIX
1 tablespoon whole milk plain yogurt
Salt to taste
3 tablespoons oil
2 tablespoons chopped cilantro, for garnish
In a 3 qt sauce pan over medium heat, heat oil and when the oil is shimmering, add cardamoms, cloves and bay leaves, stir for half a minute.
Add onions and saute for 10 minutes, or until onions caramelize.
Add chicken pieces and saute for 7-8 minutes, until chicken gets seared around the edges.
Add jalapeno, ginger garlic and yogurt, mix and cook for 3-4 minutes.
Add powdered spices and tomato, cook covered for 10 minutes, stirring every couple of minutes.
Finally, add salt and garnish with chopped cilantro. Serve with Indian bread or rice