A Sunday dinner!
You want to cook something special but chilled winter evening, you don’t feel like standing in the kitchen making some delicacy which would need the hard work and time for you to stand and bring it to shape.This rustic and authentic Punjabi curry is simple to make and would satisfy your taste buds and take less time to prepare.A simple but rich with authentic Punjabi flavors ,this curry surely will make you fall in love with it.
You can enjoy it with tandoori roti/naan/rice and onion ring with mint sauce and salad.In our house we love it with sirke waale pyaz and Chutney.This is what you need:
Ingredients:
Onion -2 medium
Tomatoes: 4-5 medium,pureed
Ginger: 2” (1 tbsp approx)
Garlic: 7-8 cloves
Black Cardomom/Moti Illaichi :2
Green Cardomom / Choti Illaichi:2-3
Tej Patta /Bay Leaf: 2 small
Cumin Seeds/Jeera : 1/2 tsp
Clarified Butter/Ghee: 2 Tbsp
Chicken :1kg
Garam Masala: 1/2 tsp
Meat Masala: 2 tsp
Red chilli powder: To taste to temper( as meat masala too has chilli powder)
Salt : To taste
Haldi : 1/4 tsp
Water: as needed for consistency
Coriander leaves to garnish
Method:
Grind the onions ,ginger and garlic together to paste.
Heat ghee in a cooker .Add bay leaves,jeera,moti illaichi,choti illaichi.Let the jeera splutter and add onion paste.Cook the paste on medium flame till brown.
Add salt and haldi and mix well.
Add 1/2 cup water and let the onions become soft and mix well.Cook till it leaves ghee.
Puree the tomatoes and add to the onions.At this stage mix them well and cook covered on simmer till the mixture leaves ghee and its visible on the top.This may take 15 min.Stir and check in between to check that it shouldn’t stick to bottom.This mixture needs to be cooked well it’ll water evaporates and it leaves ghee to get a nice brown colour.
Add the meat masala and chicken pieces (nicely washed and rinsed)and mix.Cook for another 15-7 minutes.
Add water now,don’t put too much as the gravy should not be too runny.Remember the chicken too leaves its juices in the process and the water can also be added later if required for consistency.Just add as much needed for pressure cooking and gravy.
Cover the lid and cook on medium flame till one whistle.
Serve hot garnished with coriander leaves and slit green chilli’s.
- 2 Onion -medium
- 4 - 5 Tomatoes : medium,pureed
- 2 Ginger '' (1 tbsp approx) :
- 7 - 8 cloves Garlic :
- 2 Cardomom Black /Moti Illaichi :
- 2 - 3 Cardomom Green / Choti Illaichi:
- 2 Tej Bay Leaf Patta /: small
- 1/2 tsp Cumin Seeds / Jeera :
- 2 Tbsp Butter / Ghee Clarified :
- 1 kg Chicken :
- 1/2 tsp Garam Masala :
- 2 tsp Masala Meat :
- To taste Red chilli to powder: temper( as meat masala too has chilli powder)
- To taste Salt :
- 1/4 tsp Haldi :
- Water : as needed for consistency
- Coriander leaves to garnish
- Grind the onions ,ginger and garlic together to paste.
- Heat ghee in a cooker .Add bay leaves,jeera,moti illaichi,choti illaichi.Let the jeera splutter and add onion paste.Cook the paste on medium flame till brown.
- Add salt and haldi and mix well.
- Add 1/2 cup water and let the onions become soft and mix well.Cook till it leaves ghee.
- Puree the tomatoes and add to the onions.At this stage mix them well and cook covered on simmer till the mixture leaves ghee and its visible on the top.This may take 15 min.Stir and check in between to check that it shouldn't stick to bottom.This mixture needs to be cooked well it'll water evaporates and it leaves ghee to get a nice brown color.
- Add the meat masala and chicken pieces (nicely washed and rinsed)and mix.Cook for another 15-7 minutes.
- Add water now,don't put too much as the gravy should not be too runny.Remember the chicken too leaves its juices in the process and the water can also be added later if required for consistency.Just add as much needed for pressure cooking and gravy.
- Cover the lid and cook on medium flame till one whistle.
- Serve hot garnished with coriander leaves and slit green chillies.
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