Punjabi chicken masala

Step 1/9

• 300 g chicken thighs
• 2½ tbsp curd
• ¼ tsp ground turmeric
• ¼ tsp black peppercorn, ground coarsely
• ¼ tsp cayenne pepper
• ¼ tsp salt

Cut chicken into pieces and marinate with curd, black pepper, turmeric, cayenne pepper and salt for 30min.

Step 2/9

• ½ bay leaf
• 3½ cardamom pods
• 3½ cloves
• ½ cinnamon stick
• ¼ tsp cumin seed
• 1½ tbsp ghee

Melt 3 tbsp ghee and fry whole spices: cinnamon, bay leaf, cardamom, cloves, cumin seeds.

Step 3/9

• ½ large onion
• 3 cloves garlic
• ½ tsp ginger paste
• ½ pinch salt
• ½ tomato

Add onions, ginger and garlic and a pinch of salt, fry till soft. Then add tomatoes and fry for another 3min.

Step 4/9

• ¼ tsp ground turmeric

Add turmeric powder and mix.

Step 5/9

• 1 tsp cayenne pepper

Add cayenne or kashmiri chili powder if you prefer a milder taste, and mix.

Step 6/9

• ½ tbsp ghee
• ½ tbsp ground coriander

Now add the chicken including marinade, mix and fry 2-3 min. Then add coriander powder, salt and a spoon of ghee. Fry about 10min.

Step 7/9

• ½ tsp garam masala

Add garam masala to the mix and stir gently, fry another 2-3min.

Step 8/9

• 125 ml hot water

Add a cup of hot water to the mix, stir gently, bring to boil briefly, then reduce heat. Cover with a lid and simmer on low heat for 15min.

Step 9/9

• ½ bundle cilantro

Chop cilantro and add to the dish.

Enjoy your meal!