Punjabi Chicken Gravy
Serves 460 mins prep40 mins cook
Punjabi Chicken Gravy is a rustic, meaty and flavorful curry, popular in many Punjabi households, made with easily available ingredients. This recipe includes marination of chicken with spices and cooking it in a rich gravy that can be served with roti, paratha, naan or rice.
0 servings
What you need

tsp salt
tbsp oil

in cinnamon

cup onion

tbsp ghee

tsp coriander powder

tbsp ginger garlic paste

tsp black peppercorn
bay leaf

tsp cumin

oz chicken

tsp turmeric powder

tsp cumin powder

clove clove

green cardamoms
tsp red chili powder

cup tomato puree

black cardamom pods

tsp methi

tsp garam masala

cup fresh coriander leaves

cheese curd
Instructions
1: Marinate the chicken with all the ingredients for the marination. Refrigerate for 1 hour. 2: In a pan, add the oil and onions together. Fry until the onion turns golden brown. 3: Remove it onto a paper towel. When it cools down, grind it into a powder using a mixer. 4: Fry the chicken pieces just until they are seared on all sides. Remove and set aside. 5: In another pan, heat oil. Add all the whole spices to the pan. On low heat, add ginger garlic paste and all the powdered spices. Mix for 1 minute, adding a splash of water to prevent it from burning. 6: Add tomato puree and salt. Saute for 5 minutes. 7: Add water, cover and cook for 5 more minutes. 8: Add the seared chicken pieces, cover and cook for 15 minutes. 9: Add the brown onion mixture, garam masala powder, ghee and hot water. Cover and cook again on low heat for 5 minutes. 10: Finish with Kasuri methi and coriander leaves. Mix and serve hot with roti, paratha, naan or rice.View original recipe

