Punjabi Chicken Gravy

Punjabi Chicken GravyServings – 2 – 3

INGREDIENTS
Chicken – 750 grams
Turmeric – 1/4 teaspoon
Paprika – 1/2 teaspoon
Salt – 1/2 teaspoon
Lemon juice – 1 tablespoon
Ginger garlic paste – 1 teaspoon
Oil – 2 tablespoons, divided
Green cardamom – 4 pods
Clove – 4 pods
Cinnamon stick – 1
Black peppercorns – 1/2 teaspoon
Black cardamom – 1 pod
Bay leaf – 1
Dry red chili – 2
Onions – 150 grams
Ginger – 2 teaspoons
Garlic – 2 teaspoons
Tomato – 220 grams
Turmeric – 1/4 teaspoon
Water – 230 milliliters
Ghee – 35 milliliters
Cumin – 1 teaspoon
Paprika – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Red chili – 1 teaspoon
Salt – 1 teaspoon
Water – 700 milliliters
Yogurt – 100 grams
Green chili – 1
Garam masala – 1 teaspoon
Dry fenugreek leaves – 1 teaspoon
Coriander – for garnishing

PREPARATION
1. In a mixing bowl, add 750 grams chicken, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 salt, 1 tablespoon lemon juice, 1 teaspoon ginger garlic paste and mix it well.
2. Marinate for 30 minutes.
3. Heat 1 tablespoon oil in a skillet, add marinated chicken and mix it well.
4. Cook for 8 – 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 1 tablespoon oil in a heavy skillet, add 4 pods green cardamom, 4 pods cloves, 1 cinnamon stick, 1/4 black peppercorns, 1 pod black cardamom, 1 bay leaf, 2 dry red chili and stir for 1 – 2 minutes.
7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 2 teaspoons ginger, 2 teaspoons garlic and mix it well.
9. Now, add 220 grams tomato and mix it well.
10. Saute for 5 – 7 minutes on medium heat or until it turns soft and pulpy.
11. Add 1/4 teaspoon turmeric and stir well.
12. Cover it with lid and cook for about 8 – 10 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 230 milliliters water and mix it well.
15. Bring to a boil. Remove it from heat and allow it to cool.
16. Transfer this into a blender and blend it into a puree. Keep aside.
17. Heat 35 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
18. Add 1 teaspoon paprika , 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt and stir for 1 – 2 minutes.
19. Then, add blended puree in it and mix it well.
20. Cook for 5 – 7 minutes on medium heat.
21. Now, add the cooked chicken in it and mix it well.
22. Add 700 milliliters water and mix it well. Bring it to a boil.
23. Cover it with lid and cook for about 12 – 15 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add 100 grams yogurt and 1 green chili and mix it well.
26. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
27. Cook for another 3 – 5 minutes on medium heat.
28. Remove it from heat.
29. Garnish with coriander.
30. Serve hot.

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