Monday 28 December 2015



Chicken small pieces                  --   1 kg

Onions sliced                               --   2 medium sized

Tomatoes  finely chopped        --    2

Green chillies   slit                      --    7 - 8

Ginger                                           --   1 inch piece finely chopped

Garlic flakes  finely chopped    --   7 – 8

Jeera (cumin seeds)                   --   1 tsp

Turmeric powder                        --   ¼ tsp

Red chilly powder                       --    2 tbsp

Black pepper                                --    1 tsp

Garam masala                              --  1 tsp

Kasuri methi                            --  2 - 3 tbsp

Bay leaf                                     --  1

Tomato ketchup                      --  1 tbsp

Coriander leaves                     --  1 tbsp finely chopped

Butter or oil                             --   2 – 3 tbsp

Salt to taste.



Heat kadai, add butter, add chopped ginger and garlic, fry till light brown, add cumin seeds, when it splutter add finely chopped onion, fry till light brown, then add green chillies, fry for few seconds then add finely chopped tomatoes, when it becomes smashy add chilly powder, pepper powder, turmeric powder and garam masala, then add kasuri methi (before putting crush with your hands).  Then add bay leaf and salt.  Fry for two minutes then add chicken pieces fry for 2 -3 minutes so that masala gets evenly coated. Then add little water for gravy close the lid and cook for 15 minutes, then add tomato ketchup and coriander leaves cook it for another 5-10 minutes.  Delicious Punjabi dhaba chicken curry is ready to serve.

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