PUNJABI CHICKEN CURRY

Ingredients

Chicken -1kg, Garlic paste -1tbsp, Curd – ¼ cup, Chilly powder -2tbsp, Coriander powder-1½ tbsp, Fennel/perumjeeragum -2tsp, Turmeric powder- ½tsp, Ginger -1inch piece, Cashew nuts chopped - 2tbsp, Shredded coconut – ¼ cup, Ghee – ¼ cup, Sugar-1tbsp, Cloves, Cardamom and cinnamon -4 each, Onion -4 sliced, Tomato chopped -3, Green chilly -5 slit, Salt, Kasuri methi

Method

1.      Mix the garlic paste, chilly powder, coriander powder, turmeric powder and fennel with curd.

2.      Grind the nuts and coconut into smooth paste and keep aside.

3.     Heat ghee in a pan, add sugar (do not stir),  when the sugar becomes brown and boils up, put the cloves, cardamom and cinnamon, sauté, then add sliced onions.

4.      Fry till onions turn brown, then add the chopped ginger and curd masala, sauté well.

5.    When the oil comes up, add chopped tomato and green chilly; when it is done, add the chicken, stir well and add the ground coconut paste and sauté until the oil separates.

6.      Then add enough hot water and cook the chicken adding salt till it becomes soft and tender.

7.      When the gravy thickens remove from fire, decorate with kasuri methi and serve hot.