Wednesday, 3 December 2014

Punjabi Chicken Curry

      We KFBian are now moving through the 4th week of our event ‘know your blogger -2’ .As a blogger we always looking for good recipes to cook and so cooking one of the hit recipes from the blogs of our co-bloggers give us so many choices and sometimes we gets confused which one to cook as there are lots of options and so many to cook. This case happened with me this time as Indrani Dhar from ‘Recipe Junction is the star KFBian this week and one of the well-known food bloggers. Not to mention she is the person who never forgets to appreciate other co-bloggers work. If you go through her blog will see a huge collection of recipes starting from breakfast to dinner recipes, from Baking goodies to Microwave recipes ,from huge collection of veg recipes to Bengali recipes ,in one word it is a kind of recipe encyclopedia in its own.
    We always get lots of inspiration from Indrani, she is the perfect to balance passion and family life at the same time, She is the proud mother of three loving children and the loving wife of a senior professor of Physics.
     From a huge collection of recipes I recreated “Punjabi Chciken Curry” from her blog “Recipe Junction” ,you can find the original one here

Punjabi Chicken Curry

Recipe Serving         :     3
Recipe Cook Time   :     30 Minutes + marinating time

·       Chicken - 600 gm. (medium pieces)
·       Onion(cut into thin slices) – 2 nos.( big sized),
·       Ginger-garlic-green chili paste - 2 tbsp.
(Make a smooth paste of 2" ginger piece , 6-7 big garlic cloves and 2 green chili)
·       Tomatoes (finely chopped) – 2 nos. (big),
·       Turmeric powder - ½ tsp.
·       Red chili powder - 1 tsp.
·       Coriander powder - 2 tsp.
·       Garam masala Powder – ½ tsp.
·       Cashew Nut paste - 2 tbsp.
·       Poppy seed paste - 1 tbsp.
·       Kasuri Methi (dried fenugreek leaves) - 1 tsp.
·       Ghee/Butter - 1 tsp.
·       Salt to taste
·       Oil - 2 tbsp.
·       White Pepper Powder – ½ tsp.


·       Take chicken pieces of medium sized pieces. Marinate them with 1 tbsp. ginger-garlic paste, kasuri methi and a pinch of salt. Keep aside for at least 1/2 an hour.

·       Take a pan and heat oil and ghee; add sliced onion and sauté till onions turn soft and brown. Add rest of the ginger-garlic paste and tomatoes. Sauté for 1-2 minutes.

·       Now add marinated chicken pieces. Stir chicken pieces continuously for 3-4 minutes. Chicken will get fry.   

·       Now add turmeric powder, red chili powder, coriander powder and mix well with fried chicken pieces.

·       Then add cashew nut and poppy seed paste. Add salt and saute for 4-5 minutes. Oil separates out and well-cooked spices gets mixed with chicken pieces.

·       Now add just 3/4 cup of hot water and cover with a lid, keep medium heat. When chicken gets cooked and gravy nicely gets coated the chicken pieces, add Garam masala powder. Cook for another minute.

·       Remove from heat and enjoy the delicious recipe with naan, paratha or any Indian bread.

----This post is explicitly for the ongoing event "Know Your Blogger -2" for Kolkata Food Bloggers----- 

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