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This chicken recipe is from Punjab, India. Punjab is located in northern part of India. Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.
Punjabi style Chicken curry cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Punjabi style Chicken curry dishes which you make.
Alright, don’t linger, let’s course of action this punjabi style chicken curry menu with 15 substances which are surely easy to acquire, and we have to process them at the very least through 4 measures. You should devote a while on this, so the resulting food could be perfect.
Composition for Punjabi style Chicken curry:
- Give 4 - Chicken legs on the bone
- Require 4 tsp for garlic & ginger paste
- Require 2 of onions
- Take 1 Tin for chopped tomato
- Make ready 1 Tsp of tomato paste
- Take 4 of cloves
- You need 1/2 - cinnamon stick
- Require 1 tsp for coriander seeds
- Give 1 tsp for cumin seeds
- Require 1 tsp red chilli powder
- You need 1 of black cardamom
- Get 1/2 tsp for cumin powder
- Require 1 tsp for garam masala
- Take 2 tsp of turmeric
- Get 2 of green chillis and coriander
Punjabi Chicken Curry - The Recipe. Hey, Dear First Let Me Thank you for sharing this different style chicken curry as a north Indian I had tried so many chicken recipes even dishes and even so many variants for chicken curry but today. Today I've got a simplest and tastiest Punjabi style Chicken curry recipe for you. I just love the flavor and spicy taste of punjabi cuisine.
Punjabi style Chicken curry making:
- Chop the legs in to small pieces and wash them 3 times. To marinade the chicken put 1 tsp ginger and garlic paste, 1/2 tsp cumin powder, 1/2 turmeric, 1/2 tsp coriander powder and 1/2 salt. Leave that for 1 hour.
- In the other pan, fry off the cloves, cinnamon stick, black cardamom for 1 min. Add cumin seeds, ginger and garlic paste,chopped onions and let it cook till the onion get brown. Add tomato paste and chopped tomato. Cook it for another 4 -5 mins. Add turmeric, coriander powder, red chilli powder and salt to taste. Cook it till it turns in to a paste.
- Shallow fry the chicken with little oil. Once it’s fried, put the chicken in to the paste. Add little water to cover the chicken and let it simmer on slow heat. Add less water, if you want dry curry.
- Once all cooked, at the last add garam masala, coriander and fresh green chillis. Serve the curry with rice, naan or chapati.
I have seen this recipe in Chawla's Kitchen and tried it for weekend lunch along with spicy mutton biryani, it turned out delicious with authentic Punjabi dhaba style taste. Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you have chole masala on the menu. I remember whenever we would call someone over for lunch or dinner, mom would almost always make chole. Punjabi chicken curry. (Anjum's Australian Spice Stories).
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