Ingredients
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1 tbsp OIL
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1 tsp CUMIN SEEDS
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1 BAY LEAF
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2 CARDAMOM
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2 inch CINNAMON
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5 CLOVES
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2 medium sized ONION
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half handful GARLIC
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little bit WATER
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1 inch piece GINGER CHOPPED
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1/2 kg CHICKEN
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1/4 tsp TURMERIC POWDER
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1/2 cup CURD
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1 tsp SALT
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2 tbsp OIL
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1/2 cup TOMATO PASTE
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2 tsp MIRCHI POWDER
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1 tsp CORIANDER POWDER
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1 tsp GARAM MASALA
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1/2 tsp SALT
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1/4 tsp AMCHUR
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1/2 glass WATER
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1 tbsp KASOORI METHI
Directions
Chicken is definitely one of the most delicious meats available at any restaurant or any household. However, choosing a perfect chicken dish for a perfect occasion can be a troublesome task. But worry not, Puviya has brought for you a special recipe for the very special Punjabi Chicken Masala that will serve your every needs, at any occasion.
With this Punjabi Chicken Masala Recipe, you can make the zesty, the tasty, the creamy Punjabi chicken masala right at the comfort of your home. Cooking this delicacy at home is also health beneficial since at home, you can choose the healthiest options for you and your loved ones. Not only this, Puviya’s special recipe ensures that this special delicacy does not prove to be a back breaker for you. With only 15 minutes in preparation time and 25 minutes in cooking time, you can make this delicacy at ease. So what are you waiting for, get down to your kitchen and start making this Punjabi Chicken Masala Recipe, Today!
Watch Video Recipe of Punjabi Chicken Masala Recipe
Recipe Instructions of Punjabi Chicken Masala Recipe:
Preparation:
- Take a fresh pan and add 1 tablespoon of oil to it.
- To the pan, add 1 teaspoon Cumin seeds.
- Take 1 bay leaf, 2 cardamoms, 2 cinnamon sticks and 5 cloves and add these ingredients to the pan.
- Chop 2 medium sized onions and put them into the pan.
- Add a handful of garlic to the pan.
- Cut 1 piece of ginger and put it into the pan.
- Fry these vegetables on a medium flame setting.
- You need to fry them till the onions become softer.
- Turn off the heat and let this mixture rest. After it has cooled down completely, transfer it to a blender jar
- Add a little bit of water to the blender Jar.
- Grind these ingredients well to form a thick paste.
- Take ½ kg chicken pieces.
- Add ¼ teaspoon turmeric powder to the bowl containing the chicken.
- Add 1 teaspoon salt to the bowl.
- Pour ½ a cup of curd into the mix.
- Mix these ingredients well.
- Let the chicken marinate for 15 minutes. This will make the chicken softer and more flavoursome.
- To a fresh pan, add 2 tablespoons of oil.
- Add the grinded paste to the oil, inside the pan.
- Fry the paste for about 4 minutes on a medium flame setting.
- Pour ½ cup of freshly prepared tomato paste to the pan.
- Fry the ingredients of the pan well.
- Place the chicken that has been marinated well, inside the pan.
- Mix it well with the prepared curry.
- Let the chicken fry along with the curry for about 3 minutes.
- Cover the pan with a lid and allow your chicken to cook for about 8 minutes.
- Uncover the lid to a savoury aroma of the chicken and the curry.
- One by one, add 2 teaspoon chilli powder, 1 teaspoon coriander powder, ¼ teaspoon amchur powder and 2 teaspoon Garam masala to the pan.
- Mix these ingredients well into the dish.
- Add ½ teaspoon salt to the pan followed by ½ a glass of water.
- Stir again well.
- Cover the pan with a lid and allow for your dish to cook for 10 more minutes on a medium flame setting.
- Uncover the lid and add 1 tablespoon of Kasuri Methi into the pan.
- Stir one last time before transferring it into a serving plate.
- Your delicious Punjabi chicken masala is ready. Serve it away!
Steps
|
1
Done
|
Take a fresh pan and add 1 tablespoon of oil to it. |
|
2
Done
|
To the pan, add 1 teaspoon Cumin seeds. |
|
3
Done
|
Take 1 bay leaf, 2 cardamoms, 2 cinnamon sticks and 5 cloves and add these ingredients to the pan. |
|
4
Done
|
Chop 2 medium sized onions and put them into the pan. |
|
5
Done
|
Add a handful of garlic to the pan. |
|
6
Done
|
Cut 1 piece of ginger and put it into the pan. |
|
7
Done
|
Fry these vegetables on a medium flame setting. |
|
8
Done
|
You need to fry them till the onions become softer. |
|
9
Done
|
Turn off the heat and let this mixture rest. After it has cooled down completely, transfer it to a blender jar |
|
10
Done
|
Add a little bit of water to the blender Jar. |
|
11
Done
|
Grind these ingredients well to form a thick paste. |
|
12
Done
|
Take ½ kg chicken pieces. |
|
13
Done
|
Add ¼ teaspoon turmeric powder to the bowl containing the chicken. |
|
14
Done
|
Add 1 teaspoon salt to the bowl. |
|
15
Done
|
Pour ½ a cup of curd into the mix. |
|
16
Done
|
Mix these ingredients well. |
|
17
Done
|
Let the chicken marinate for 15 minutes. This will make the chicken softer and more flavoursome. |
|
18
Done
|
To a fresh pan, add 2 tablespoons of oil. |
|
19
Done
|
Add the grinded paste to the oil, inside the pan. |
|
20
Done
|
Fry the paste for about 4 minutes on a medium flame setting. |
|
21
Done
|
Pour ½ cup of freshly prepared tomato paste to the pan. |
|
22
Done
|
Fry the ingredients of the pan well. |
|
23
Done
|
Place the chicken that has been marinated well, inside the pan. |
|
24
Done
|
Mix it well with the prepared curry. |
|
25
Done
|
Let the chicken fry along with the curry for about 3 minutes. |
|
26
Done
|
Cover the pan with a lid and allow your chicken to cook for about 8 minutes. |
|
27
Done
|
Uncover the lid to a savoury aroma of the chicken and the curry. |
|
28
Done
|
One by one, add 2 teaspoon chilli powder, 1 teaspoon coriander powder, ¼ teaspoon amchur powder and 2 teaspoon Garam masala to the pan. |
|
29
Done
|
Mix these ingredients well into the dish. |
|
30
Done
|
Add ½ teaspoon salt to the pan followed by ½ a glass of water. |
|
31
Done
|
Stir again well. |
|
32
Done
|
Cover the pan with a lid and allow for your dish to cook for 10 more minutes on a medium flame setting. |
|
33
Done
|
Uncover the lid and add 1 tablespoon of Kasuri Methi into the pan. |
|
34
Done
|
Stir one last time before transferring it into a serving plate. |
|
35
Done
|
Your delicious Punjabi chicken masala is ready. Serve it away! |
|
36
Done
|
Note: |
