Punjabi Chicken Curry

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with plain yogurt, 1/2 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp salt, and 1/2 tsp coarsely crushed black pepper. Mix thoroughly to ensure all chicken pieces are well-coated. Cover and let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.

Step 2: Prepare the Gravy Base

Finely chop the onion, ginger, garlic, and tomato. Using a manual food chopper can help achieve a very fine texture, which is ideal for the gravy.

Step 3: Temper the Spices

Place a kadai or heavy-bottomed pan on the stove. Add 2 tbsp of mustard oil and heat on high until it starts to smoke. Immediately reduce the heat to medium-low. Add 1 tbsp of ghee, followed by the whole spices: dried bay leaves, cinnamon stick, green cardamoms, and cloves. Then add the cumin seeds. Sauté for a few seconds until they become aromatic.

Step 4: Sauté Aromatics and Onions

Add the finely chopped ginger and garlic to the pan. Sauté on medium heat for about 1 minute until their raw aroma disappears. Add the finely chopped onion and a sprinkle of salt to help it cook faster. Continue to sauté until the onions are well-fried, have turned a light golden brown, and you can see the oil separating from the mixture.

Step 5: Cook Tomatoes and Powdered Spices

Add the finely chopped tomatoes to the pan and stir-fry for 2-3 minutes. Next, add 1/2 tsp of turmeric powder and 1.5 tsp of Kashmiri red chili powder. Mix well and cook for another 2 minutes, allowing the spices to cook and release their flavor.

Step 6: Cook the Chicken (Bhuna)

Add the marinated chicken and all of the marinade into the pan. Stir to combine with the masala. Add the remaining 1 tbsp of ghee and the ground coriander powder. Increase the heat to high and cook, stirring frequently. Continue this process, known as 'bhuna', until all the moisture from the chicken and yogurt has evaporated and the oil begins to separate from the masala again. Add salt to taste.

Step 7: Add Finishing Spices

Once the chicken is well-sautéed, add the kasoori methi (crushing it between your palms before adding) and the garam masala powder. Give it a good stir to incorporate the final spices.

Step 8: Create the Gravy

Pour in 1.5 cups of hot water to form the gravy. Stir everything together. Add the two whole green chilies if you are using them. Bring the curry to a gentle boil.

Step 9: Simmer the Curry

Cover the pan with a lid, reduce the heat to the lowest setting, and let the curry simmer for 15 minutes. This allows the chicken to become tender and the flavors to meld together. Stir once halfway through the cooking time.

Step 10: Garnish and Serve

After 15 minutes, turn off the heat. Open the lid and discard the whole spices like the bay leaf and cinnamon stick if you prefer. Garnish with a generous amount of freshly chopped coriander leaves. Let it rest for a few minutes before serving hot with roti, naan, or steamed rice.

• Using chicken with bones is preferred for a more flavorful curry.

• Marinate the chicken for at least 30 minutes, or overnight for the best results.

• Kashmiri red chili powder provides a vibrant color with mild heat. For no heat, you can substitute with paprika.

• Ensure the onions, ginger, and garlic are chopped very finely for a smooth gravy texture.

• When using mustard oil, heat it until it's smoking hot and then lower the flame before adding spices to remove its pungent taste and prevent burning the spices.

• The curry tastes even better the next day as the flavors have more time to meld together.

• Butter can be used as a substitute for ghee.

• Any neutral cooking oil can be used instead of mustard oil.

• Adjust the amount of green chilies and chili powder to suit your spice preference.