Punjabi Chicken Curry

Step 1: Marinate Chicken

Combine the chicken, 1/4 cup plain unflavored yogurt, 1/2 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, 1/2 tsp salt, and 1/2 tsp coarsely crushed black pepper in a bowl. Mix well to ensure the chicken is fully coated. Marinate for a minimum of 30 minutes or overnight in the refrigerator for best results.

Step 2: Chop Vegetables

Finely chop 1 large onion using a manual food chopper or knife. Transfer to a separate bowl and set aside. Then, finely chop the ginger and garlic. Transfer to another bowl and set aside. Finally, finely chop 1 large tomato. Transfer to a bowl and set aside.

Step 3: Heat Oil and Temper Whole Spices

Place a pan on medium-high heat. Add 2 tablespoons of mustard oil and heat until it is smoking hot. Reduce the heat to medium-low. Add 1 tablespoon of ghee. Once the oil and ghee are hot, add 2-3 dried bay leaves, 1 small cinnamon stick, 4-5 green cardamoms, 4-5 cloves, and 1/2 tsp cumin seeds. Stir for 1 minute to release their aroma, ensuring they do not burn.

Step 4: Sauté Ginger, Garlic, and Onions

Add the finely chopped ginger and garlic to the pan. Stir for 1 minute on medium heat. Then, add the finely chopped onion and a sprinkle of salt. Continue to stir until the onions are well fried and the oil separates and 'dances' around the sides of the pan, which should take approximately 5-7 minutes. The onions will turn light golden.

Step 5: Add Tomatoes and Powdered Spices

Add the finely chopped tomato to the pan and stir for about 2-3 minutes. Next, add 1 tsp turmeric powder and 1 tbsp Kashmiri red chili powder. Stir for 2 minutes until the spices are well combined and fragrant, and the mixture turns a rich red color.

Step 6: Cook Chicken with Spices

Add the marinated chicken along with all the marinade to the pan. Mix well to coat the chicken evenly with the spice mixture. Add 1 tablespoon of ghee and 1 tablespoon of ground coriander. Stir frequently on high heat until all the water released from the chicken dries up and the oil comes to the surface. This process will take approximately 10-15 minutes, and the chicken will start to brown slightly.

Step 7: Add Kasoori Methi, Garam Masala, and Water

Crush 1 tsp kasoori methi between your palms to release its flavor and add it to the chicken. Add 1 tsp garam masala powder and mix well. Pour in 1.5 cups of hot water and add 2 whole green chilies (optional). Stir to combine all ingredients.

Step 8: Simmer and Finish

Cover the pan with a lid and simmer on very low heat for 15 minutes. During this time, remember to give it a stir occasionally and cover again. After 15 minutes, remove the lid. Discard the bay leaves, cinnamon stick, and cardamoms if they catch your eye. Garnish with a generous amount of fresh coriander leaves. Serve hot with roti, naan, or rice.

• For best flavor, make the curry the day before you plan to serve it, as the flavors deepen overnight in the refrigerator.

• Heat mustard oil until smoking hot before adding spices to remove its pungent smell, then reduce heat to low to prevent burning.

• Ensure all water from the chicken evaporates during frying for a richer taste.

• Use chicken with bones for a more traditional flavor and potentially more moisture in the curry.

• For a milder curry with less heat, use paprika instead of Kashmiri red chili powder.