Cuisine
Tari-wala Kukkar: Punjabi-style Gravy Chicken
by AMRITA ROY
Neeraj Tyagi, executive chef at The Claridges, New Delhi, cooks a spicy, home-style Punjabi chicken curry:
Ingredients
250g chicken, cut into pieces
75g refined oil
75g onions, chopped
15g ginger-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp degi mirch powder
1 tsp coriander powder
1 garam masala powder
50ml chicken stock
25g fresh tomato, puréed
2 tbsp curd, whipped
Whole spices for seasoning (2 cloves, 1 mace, 2 green cardamom pods, 1 black cardamom and 1 tsp cumin seed)
Garnishing (a sprig of coriander and tomato and ginger juliennes)
Method
Clean and wash the chicken.
In a sauté pan, heat oil and add the whole spices. When they start crackling, add chopped onion and sauté till it turns translucent. Add the ginger-garlic paste and continue sautéing.
Put in the washed chicken and cook with the onion till browned. Add all the powdered spices except garam masala. Sauté for 4-5 minutes and add the tomato purée. Cook till the oil separates.
Pour in the curd and gently mix it. Add some chicken stock and cover with a lid. Cook till the chicken is done, finish with some garam masala powder.
To serve: Put in a serving bowl and garnish with tomatoes and ginger juliennes and chopped coriander. Serve with some hot tandoori rotis.
[Courtesy: The Wall Street Journal]
May 10, 2011
Conversation about this article
1: Harry Sandhu (Brampton, Ontario, Canada), April 13, 2012, 11:57 PM.
I will try this dish this week for sure, it seems so tempting.