Last Saturday was a relatively free day and it was a sunny day too, so I decided to cook up a storm and take a ton of pictures. It was finally 3 in the afternoon when we had lunch For all of the 10 days during Navrathri, my meataholic was off meat, which also meant that no meat was cooked all of the last two weeks. So, of course there had to be something for AJ when I cooked so many things.
I had seen this recipe for a Punjabi Chicken Curry in Anjum’s New Indian cookbook and I wanted to try that out. When I started reading the recipe, it did not seem very different from the regular chicken curry I make with garam masala, only thing she used a little of bayleaves, black cardamom and cloves along with the regular garam masala. That is when I realized that I had some Punjabi Garam Masala, all ready in one of my spice jars, something which has black cardamom in it and something that I rarely use. And, I thought, before it goes stale and loses its potency, let me make use of it in one more dish and that is how I made this Punjabi Chicken Curry for Saturday’s lunch. So the idea for this recipe basically came from the book, but the recipe is all mine
Punjabi Chicken Curry – The Recipe
- Chicken breasts, bone in or boneless – 1 to 1 1/2 lbs, cubed
- Oil – 1 tbsp
- Red Onion – 1, chopped
- Crushed Ginger – 1 tsp
- Crushed Garlic – 1 tbsp
- Thai Green Chillies, split lengthwise – 3
- Turmeric powder – 1/2 tsp
- Red Chilli Powder – 1 1/2 tsp
- Punjabi Garam Masala – 2 tsp
- Tomatoes – 2, chopped
- Salt, to taste
- Cilantro, chopped – 2 tsp, for garnish
Heat the oil in a kadhai or deep pan. Add the onions, green chillies, ginger and garlic to the oil and saute till the onions turn golden brown. Add the turmeric powder, red chilli powder and the Punjabi Garam Masala to this and stir well.
Add the tomatoes and let it cook well till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesnt stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a 1/4 cup will do.
Add salt and keep stirring every once in a while till the chicken is cooked well and you have a thick sauce of the tomatoes, onions and the spices.
Garnish with cilantro and serve hot with chapatis or rice.