Traditional Punjabi Chicken Curry
From Zahra Kasmani, @threecupsofchai
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
50 min (COOK TIME: 40 min / PREP TIME: 10 min)
Medium
4-6 people
Ingredients
-
3
tbsp
neutral oil
-
1
black cardamom
-
2
cloves
-
1
tsp
cumin seeds
-
1
bay leaf
-
1/2
inch
stick cinnamon
-
1/2 medium and 3 small
onions
-
1/3
cup
Passata (Strained tomatoes)
-
1
tsp
ground coriander
-
1/2
tsp
ground cumin
-
1/2
tsp
turmeric
-
1
tsp
Kashmiri chili
-
1
tsp
garam masala
(plus more to garnish )
-
1/2
tsp
crushed garlic
-
1
tsp
fresh grater ginger
-
2
green chilis
-
4
chicken legs
(skin off and cut into 3 pieces each)
-
salt
(to taste)
-
cilandro
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Traditional Punjabi Chicken Curry: Method
- Prepare the onions by roughly chopping, and adding to a mini food processor. Puree until finely chopped, almost smooth. The puree will be wet.
- In a large skillet on medium heat, add the oil and whole spices. Cook until fragrant, about one minute.
- Add in the onions, cook until deep golden, about seven to ten minutes on low medium heat. The darker the onion the deeper the colour of the curry.
- Add Passata (Strained Tomatoes), spices, ginger, garlic, and green chilis. Mix, cook covered on low for five minutes.
- Add in the chicken, mix to coat in the masala. Pour in enough water to just cover the chicken.
- Mix, cover and simmer on medium for twenty to twenty five minutes, stirring every five to seven minutes, until chicken is tender.
- Stir to ensure the masala is not sticking to the bottom. Uncover and cook another five to seven minutes on medium high heat, to slightly thicken the curry.
- Sprinkle the curry with a pinch of garam masala, season with salt to taste, and garnish with cilantro.
