Chicken Curry Punjabi

🔥 Prep

• Rinse and pat dry the 500g chicken, then cut into bite-sized pieces.
• Peel and finely chop the 3 onions.
• Blanch the 2 tomatoes, peel, and puree them.
• Measure out 1.5 tbsp ginger garlic paste, 1.5 tsp chili powder, 2 tsp coriander powder, 2 tsp salt, and 300 ml water.

🔥 Cook

• 1. Heat 3 tbsp oil in a deep pan or kadhai over medium heat until hot.
• 2. Add the chopped onions and sauté, stirring occasionally, for 8-10 minutes until they turn deep golden brown.
• 3. Stir in the ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 4. Add the tomato puree, chili powder, coriander powder, and salt; mix well and cook for 5-6 minutes on medium heat until the oil starts to separate from the masala.
• 5. Add the chicken pieces, increase heat to medium-high, and sear for 5-6 minutes, stirring to coat the chicken with the masala.
• 6. Pour in 300 ml water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the chicken is tender and the gravy thickens.
• 7. Check seasoning, adjust salt if needed, and let it rest for 2 minutes off heat.
• 8. Garnish with freshly chopped coriander leaves (optional) and serve.

🔥 Serve

• Transfer the hot chicken curry to a serving bowl.
• Garnish with a sprinkle of fresh chopped cilantro and a drizzle of ghee if desired.
• Serve piping hot with tandoori naan, roti, or steamed basmati rice.
• Accompany with lemon wedges and sliced onions for extra zing.