*********************** br For Vegetarian Recipes follow our channel ‪"BD-KITCHEN" br *********************** br br Ingredients for Punjabi Chicken Gravy Recipe: br br Chicken, curry cut with bones- 500 gms br br Marinate with: br Whisked curdyogurt- 12 cup br Salt- 1 tsp br Turmeric powder- 14 tsp br br For paste, to be fried & blended: br br Cumin seeds- 1 tsp br Green cardamom- 4 br Cloves-3 br Cinnamon- 12 inch piece br Black cardamom-1 br Bay leaf-1 br Onion sliced-2 medium br Ginger chopped-1” piece chopped br Garlic cloves- 5 br Oil- 1.5 tbsp br br Tomato purée- 1 cup or purée of 2 fresh tomatoes br Red Chilli powder- 1 tbsp br Coriander powder-2 tsp br Cumin powder-1 tsp br Garam masala powder- 12 tsp (Link to our Garam Masala Recipe: ...) br Kasuri Methi (Roasted and Crushed) - 1 tsp br Amchur powder (Dry Mango Powder)- 14 tsp br Oil- 3-4 tbsp br br Preparation: br br Marinate the chicken pieces with turmeric powder, curdyogurt & salt as specified. Set aside for 30 mins. br 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. br Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée. br br Process: br br Heat oil in a kadai or pan & add the blended paste. br Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown. br Now add the tomato purée and sauté for around 2 mins till oil separates. br 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. br Now add the marinated chicken and fry & stir it on high heat for around 3 mins. br Continue to bhunno(sauté)on medium heat for another 10 mins. br Mix it well, lower heat to minimum and cover & cook for 5 mins. br Remove lid, add garam masala powder, give a stir and then add 250 ml water and 14 tsp salt. br Mix it well and cover & cook on low heat for 15 mins. br Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins. br Serve hot with roti or rice.