PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY
Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Punjabi Chicken Curry | Chicken Curry | Chicken Gravy Recipe | Punjabi Chicken Recipe Ingredients for Punjabi Chicken Gravy Recipe: - Chicken, curry cut with bones- 500 gms Marinate with: - Whisked curd/yogurt- 1/2 cup - Salt- 1 tsp - Turmeric powder- 1/4 tsp For paste, to be fried & blended: - Cumin seeds- 1 tsp - Green cardamom- 4 - Cloves-3 - Cinnamon- 1/2 inch piece - Black cardamom-1 - Bay leaf-1 - Onion sliced-2 medium - Ginger chopped-1” piece chopped - Garlic cloves- 5 - Oil- 1.5 tbsp - Tomato purée- 1 cup or purée of 2 fresh tomatoes - Red Chilli powder- 1 tbsp - Coriander powder-2 tsp - Cumin powder-1 tsp - Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM) - Kasuri Methi (Roasted and Crushed) - 1 tsp - Amchur powder (Dry Mango Powder)- 1/4 tsp - Oil- 3-4 tbsp Preparation: - Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins. - To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste. - Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée. Process: - Heat oil in a kadai or pan & add the blended paste. - Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown. - Now add the tomato purée and sauté for around 2 mins till oil separates. - Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan. - Now add the marinated chicken and fry & stir it on high heat for around 3 mins. - Continue to bhunno(sauté)on medium heat for another 10 mins. - Mix it well, lower heat to minimum and cover & cook for 5 mins. - Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt. - Mix it well and cover & cook on low heat for 15 mins. - Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins. - Serve hot with roti or rice. #punjabichickengravy #tariwalachicken #punjabichickencurry #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes