Receta Punjabi Chicken Masala Recipe
When I posted the Garlic Naan recipe I had this curry
picture along with the Naan and got so many requests for the recipe. I had
intended to post this soon after but somehow couldn’t. This is a Lakshmi Nair
recipe from the Magic Oven show. I like her recipes and whatever I have tried has
turned out good. I make this Punjabi chicken recipe regularly as it goes very
well with any kind of Indian flat bread or mildly spiced rice or pulav. As always we prefer boneless chicken with
small pieces for our curries, but you can use chicken pieces with bone in and
bigger pieces if you prefer.
Punjabi Chicken Masala
Recipe
(Source: Lakshmi Nair’s Magic Oven)
Preparation time – 20 minutes
Cooking time – 30 minutes
Serves -6-8
Ingredients:
- Chicken – 1kg, cut into medium pieces (I used boneless chicken
- pieces)
- Onion – 3, medium
- Garlic – 10 cloves
- Kashmiri red chilly powder/ Mulaku podi – 3 tsp
- Coriander powder/ Mallipodi – 3 tsp
- Turmeric powder / Manjal podi – 1 tsp
- Cumin seeds / Jeerakom – 2 tsp
- Grated coconut – 2 tsp
- Sugar - 2 tsp
- Cashew nuts – 20, soaked in little water for 15 minutes
- Tomato – 1 ½ cups, chopped fine
- Ginger – 2 x 2” piece, chopped fine
- Cardamom / Ealakka – 6
- Cloves / Grambu – 6
- Yogurt – 1 cup
- Coriander leaves- 2 tbsp, chopped (optional)
- Oil – 2 tbsp (original recipe½ cup of oil, but I always
- try to reduce oil in my curries, so use accordingly)
Method:
Grind garlic and mix it with yogurt and keep it aside.
Grind coconut and soaked cashew nuts to a fine paste and
keep aside.
Grind 1 onion, ginger, chilly powder, coriander powder,
cumin seeds together to a fine paste.
Thinly slice remaining 2 onions.
Heat oil in a frying pan, add sugar and let it brown.
Into this add cardamom and cloves and sliced onion and sauté until onion
becomes golden brown.
Add turmeric powder and ground masala paste and
stir fry nicely until the raw taste of masala goes. Now add yogurt mixed with
garlic paste and sauté well till the water dries up. Into this add tomato
pieces and sauté well.
Now add chicken pieces and coconut- cashew paste and
sauté well until raw smell of the masala goes.
Add enough salt and ½ cup water
and cover the pan with a lid and cook chicken on medium low heat until the
gravy thickens and the chicken pieces are cooked well. Mix in coriander leaves
and serve hot with Indian flat bread or rice.