Punjabi Chicken Curry

 

Having a library so nearby is such an advantage for me, my major visits to libary is for borrowing books for lil one's bed time stories as  I get bored of reading the same story to him  again and again .Whenver I go I take a quick look at food and drinks books too and this time I was lucky to find an  Anjum Anands book and her Punjabi chicken curry got into my try list first, so when I made lemon rice last week I made this punjabi chicken curry to go with it . I modified the recipe a little bit , especially with number of onions and it was a lovely combination with lemon rice :)

Recipe source - Anjum Anand

Ingredients
Chicken - 750 gm
Cinnamon  - 5 cm stick
Cardamom pods -4
Cloves - 4
Bayleaf -1

Onion - 5
Tomato -3
Redchilly powder - 1tsp
Turmeric powder -1/2 tsp
Cumin powder - 2 tsp
Coriander powder - 2tbs
Garam masala - 1 1/2 tsp
Ginger -garlic paste - 1 1/2 tbs
Green chillies - 2
Salt
Oil

Method

1.Powder cardamom,cloves and cinnamon.

2.In a saucepan add oil,add bay leaf and chopped onions and saute until onions are brown.

3.Add ginger garlic paste,green chillies and fry till they are golden.

4.Add chicken and brown them gently over a moderate heat.

5.Add ground garam masala and all the other spices,salt and stir.

6.Add chopped tomatoes and enough  water and bring to boil.

7.Cook it covered for 15 minutes.

8.Remove the lid and cook it uncovered on  high flame until the water reduce a little bit.

10.Lower the flame and cook it covered until chicken is cooked.

11.Add fresh coriander leaves and switch off the flame.