Punjabi Chicken Curry Recipe

Punjabi chicken curry or Tari wala chicken is a popular Indian dish. It consists of a marinated chicken mixed in different spices, which makes it more flavorful. Some add serrano chili peppers to make it spicier. This is best served with rice for weekend dinners.

Ingredients:

For Chicken Marinade:
• 1/4 tsp turmeric powder
• 1/2 cup whisked yogurt/curd
• 1 tsp salt
• 500 grams chicken (curry cut with bones)

For Paste:
• 1 tsp cumin seeds
• 4 green cardamom
• 3 cloves
• 1/2-inch piece cinnamon
• 1 black cardamom
• 1 bay leaf
• 2 medium onions (sliced)
• 1-inch piece ginger (chopped)
• 5 cloves garlic
• 1 1/2 tbsp oil
• 3 tbsp water

Other ingredients:
• 1 cup tomato puree or 2 fresh tomatoes
• 1 tbsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp Garam Masala powder
• 1 tsp Kasuri Methi (roasted and crushed)
• 1/4 tsp Amchur powder (dry mango powder)
• 4 tbsp oil
• 250 ml water

Instructions:

For Paste:
Set a pan over medium heat.
Put 1 1/2 tbsp oil and let it heat.
Add 1 tsp cumin seeds, 1 cinnamon, 1 black cardamom, 4 green cardamom, and 3 cloves.
Add 1 bay leaf and sliced onions.
Mix and fry for a minute.
Add chopped ginger and 5 garlic cloves.
Fry for 4 minutes or until onions are soft.
Remove from heat and let it cool.
Put in a food processor.
Coarse grind and then add 3 tbsp water.
Grind again until it becomes a paste.
Transfer to a bowl and set aside.

For Chicken Marinade:
Put chicken pieces in a bowl.
Add 1/4 tsp turmeric and 1/2 cup whisked curd/yogurt.
Season with salt.
Mix until chicken is well coated.
Set aside and let it marinate for 30 minutes.

Assembly:
Set a pan or Kadai over medium heat.
Add 4 tbsp oil and let it heat.
Add the paste and fry for 4 minutes.
Add tomato puree.
Mix and fry for 2 minutes.
Season with chili powder, coriander powder, and cumin powder.
Mix and fry for 5 minutes on low to medium heat.
Continue to fry until oil separates from the mixture.
Add marinated chicken.
Increase to high heat.
Mix and fry for 3 minutes.
Reduce to medium heat.
Mix and fry for another 10 minutes.
Cover the pan and cook for 5 minutes on low heat.
Add Garam Masala powder and mix.
Add 250 ml water and season with salt.
Stir the ingredients.
Cover and cook for 15 minutes on low heat.
Sprinkle with Kasuri Methi and Amchur powder.
Mix until well combined.
Let it simmer for 3 minutes.
Transfer to a bowl.
Serve and enjoy!

Punjabi Chicken Gravy Recipe - Tari Wala Chicken - Punjabi Chicken Curry
Images – https://www.youtube.com/watch?v=WxSPHmm-uEo

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