Punjabi Chicken Curry (6-8)

A  classic northern chicken curry   from Anjum Anands ” Indian Food made Easy”.

Punjabi Chicken Curry (6-8)
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Punjabi Chicken Curry (6-8)
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  1. Heat the oil in a large non stick saucepan and add the whole spices then fry for about 20 seconds until aromatic.
  2. Add the onion and cook over a moderate heat for about 10 minutes, strring often, until it is a rich golden brown.
  3. Stir in the ginger and garlic and cook for about 40 seconds before adding the salt and powdered spices, then stir for a few seconds.
  4. Add the tomatoes and cook over a moderate heat for about 10 minutes until the liquid in the pan has evaporated and the oil leaves the sides of the dry masala.
  5. Add the chicken and brown over a moderate-high heat for 3-4 minutes then add enough water to almost cover the chicken.
  6. Bring to a boil then cook over a low to moderate heat for 20-30 minutes until the chicken is cooked through.
  7. Stir in the garam masala and coriander leaves just before serving.
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