Punjabi Chicken Curry

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Ingredients list for Punjabi Chicken Curry

• 750 grams Chicken skinned and cut into 1 inch pieces on the bone
• 3 tablespoons Ghee
• 2 tablespoons Oil
• 2 Bay leaves
• 3-4 Green cardamoms
• 1 Black cardamom
• 1 inch stick Cinnamon
• 3-4 Cloves
• 3-4 Black peppercorns
• 3 large Onions chopped
• 1 tablespoon Ginger paste
• 2 tablespoons Garlic paste
• 2 teaspoons Red chilli powder
• 1 tablespoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 2 large Tomatoes chopped
• to taste Salt
• 1 cup Yogurt whisked
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden.
2. Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.
3. Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the yogurt and sauté for five more minutes or till almost dry.
4. Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.
5. Sprinkle the garam masala powder, mix well and cook for two to three more minutes.
6. Serve hot garnished with the coriander leaves.