Punjabi Tariwala Chicken Curry

I find this Punjabi Chicken curry very similar with the Bengali Murgir Jhol, except that you only use ginger in it with an additional pinch of kasuri methi. With ghee, this chicken curry smells and taste absolutely delicious. Perfect for dinner or lunch with rice or roti...almost anything will go with this Punjabi Tariwala chicken curry. But I prefer roti, which I just tear a bit, fold in the shape of a canoe and then dip it into the curry to pick up some of that thin spicy liquid. From there they go straight inside the mouth together, with a bit of a streak of chicken. I have my weekend perfectly sorted. What about you??

Step by step pictures:

• Add the whole spices to the hot ghee and then add the chopped onions to them.

• Add the ginger paste and cook for a minute.

• Add the tomato puree and cook until the oil seperates.

• Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Stir and cook the spices for a minute.

• Add the chicken pieces and season them with some salt.

• Mix the chicken pieces with the curry so that each of them get a good coat.

• Add the whisked yogurt.

• Cook covered until all the moisture evaporates.

• Add the fried potatoes and water. Cover and cook until the chicken pieces become fork tender.

• Add garam masala powder, kasuri methi and the remaining ginger paste. Stir to mix them with the curry.

• Simmer until the oil starts to float on top of the curry and finish off with some chopped fresh coriander leaves.

Punjabi Tariwala Chicken Curry

Serves 6

Ingredients:

1 kg chicken on bone

2 medium potatoes – peeled and halved

1 large onions – finely chopped

2 tomatoes – chopped

¼ cup of thick yogurt – whisked

2 and ½ tbsp ginger paste

1 large cinnamon stick

3 green cardamoms

1 black cardamom

2 bay leaves

1 tsp turmeric powder

2 tsp red chilli powder

2 tsp cumin powder

2 tsp coriander powder

1 and ½ tsp garam masala powder

A handful fresh coriander leaves

1 and ½ tsp kasuri methi / dry fenugreek powder

Salt

4 tbsp ghee

Method:

Heat the ghee and shallow fry the potatoes in it. When they are lightly golden take them out of the kadai and keep aside.

Add the cinnamon stick, green cardamoms, black cardamom, cloves and bay leaves to the remaining ghee.

Saute until the ghee becomes fragrant.

Add the chopped onions to them.

Saute until the onions become transluscent and then add 2 tbsp ginger paste.

Mix and stir for a minute and then add the chopped tomatoes.

Sprinkle some salt over the tomatoes and cook until they become pulpy and the oil starts to separate.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder to them.

Stir and cook the spices for a minute.

Add the chicken pieces and mix them with the curry.

Sprinkle some salt to season the chicken pieces and sear them nicely.

Add the whisked yogurt and mix again.

Cover and cook until they moisture evaporates.

Add the fried potatoes and 2 and ½ cups of water.

Stir to mix well and cover the pot again.

Simmer on low to medium flame until the chicken pieces are fork tender.

Open the lid and simmer until you see the oil floating on top of the curry.

Add the remaining ginger paste and sprinkle garam masala powder and kasuri methi.

Stir to mix.

Simmer for a minute more.

Taste and adjust the seasonings.

Finish off with chopped coriander leaves.