Friday, 28 December 2012

Chicken with genes come calling

No Punjabi dish can be considered complete without Jeera, Pyaaz, Tamatar and Desi Ghee (cumin seeds, onions, tomatoes & clarified butter)most of our gravy/curry dishes have this base with minor tweaks like ghee gets replaced by butter or cream or both (lots and lots of it, who hasn’t heard of butter chicken!! )...tomato may give up space for plain yogurt/dahiPunjabis are considered the most non adventurous when it comes to their cooking and today I am in no mood to disagreedesi ghee removed, fresh coriander added andVOILA I have a new post!!!

Punjabi Chicken Curry mmskitchenbites

Chicken Curry with Coriander


  • Chicken, boneless thigh pieces cut into chunks/tikka size, 500 grams
  • Coriander seeds,1 tbsp
  • Cumin seeds, 1 tbsp
  • Dried Red Chillies, 2
  • Salt, to taste
  • Onions, finely chopped, 3
  • Packaged Tomato Puree, 2 tbsp
  • Garlic, sliced,5-6
  • Ginger, paste, 1 heaped tbsp
  • Fresh Coriander, roots removed, leaves and stems chopped, one big bunch
  • Oil, 1 tbsp
  • A squeeze of lemon (optional)
  • Red chilli powder, if needed, depending on how spicy you want your curry, I used about 1/2 tsp


Dry roast coriander seeds, cumin seeds and red chillies and pound into a coarse powder.

Heat oil in a non stick karhai/pan, add the onions and fry till golden brown. 

Add garlic, ginger, tomato puree, the pounded spice powder, salt and mix well. 

Add chicken, most of the coriander and mix again so that the masala coats the chicken. 

Cover and let it cook on low flame. No need to add water since the chicken will release it's juices as it cooks and will also release fat. 

Cook till chicken is almost done, remove the cover and dry the gravy to the consistency you like. 

Switch off the heat and stir in the remaining fresh coriander. Serve hot with paranthas with a squeeze of lemon.

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