PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY скачать в хорошем качестве

PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY

Shop CELA Brand of Kitchen Products by Spice Eats - https://amzn.to/4rx93bX Ingredients for Punjabi Chicken Gravy Recipe: Chicken, curry cut with bones- 500 gms Marinate with: Whisked curd/yogurt- 1/2 cup Salt- 1 tsp Turmeric powder- 1/4 tsp For paste, to be fried & blended: Cumin seeds- 1 tsp Green cardamom- 4 Cloves-3 Cinnamon- 1/2 inch piece Black cardamom-1 Bay leaf-1 Onion sliced-2 medium Ginger chopped-1” piece chopped Garlic cloves- 5 Oil- 1.5 tbsp Tomato purée- 1 cup or purée of 2 fresh tomatoes Red Chilli powder- 1 tbsp Coriander powder-2 tsp Cumin powder-1 tsp Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA POWDER ...  ) Kasuri Methi (Roasted and Crushed) - 1 tsp Amchur powder (Dry Mango Powder)- 1/4 tsp Oil- 3-4 tbsp Preparation: Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins. To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste. Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée. Process: Heat oil in a kadai or pan & add the blended paste. Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown. Now add the tomato purée and sauté for around 2 mins till oil separates. Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan. Now add the marinated chicken and fry & stir it on high heat for around 3 mins. Continue to bhunno(sauté)on medium heat for another 10 mins. Mix it well, lower heat to minimum and cover & cook for 5 mins. Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt. Mix it well and cover & cook on low heat for 15 mins. Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins. Serve hot with roti or rice. #punjabichickengravy #tariwalachicken #punjabichickencurry #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes