Punjabi Chicken Curry

Step 1: Marinate the Chicken

In a bowl, combine the boneless, skinless chicken thighs 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 well to coat the chicken thoroughly. Marinate for a minimum of 30 minutes, or preferably overnight in the refrigerator.

Step 2: Prepare Aromatics

Finely chop the onion, ginger, garlic, and tomato. You can use a manual food chopper or chop by hand as finely as possible.

Step 3: Temper Whole Spices

Heat 2 tablespoons of mustard oil in a pan on high heat until it starts smoking. Reduce the heat to medium-low. Add 1 tablespoon of ghee, then add the dried bay leaves, cinnamon stick, green cardamoms, cloves, and 1/2 tsp cumin seeds. Stir for about 30 seconds until fragrant.

Step 4: Sauté Ginger, Garlic, and Onion

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 (about 1/2 tsp). Continue to stir and fry the onions on medium heat for 5-7 minutes, until they are well-fried and the oil starts dancing around the sides of the pan.

Step 5: Cook Tomatoes and Spices

Add the finely chopped tomato to the pan and stir for 2-3 minutes. Next, add 1/2 tsp turmeric powder and stir for 2 minutes. Then, add 1 tablespoon of Kashmiri red chili powder and mix well. Continue to cook until the spices are well incorporated and the oil separates from the mixture.

Step 6: Cook the Chicken

Add the marinated chicken to the pan, along with any remaining marinade. Mix well. Add 1 tablespoon of ghee and 1 tablespoon of ground coriander. Stir frequently on high heat for 8-10 minutes, allowing the water released from the chicken to dry up and the oil to come to the surface. Add about 1/2 tsp more salt, adjusting to taste, and stir.

Step 7: Simmer the Curry

Crush 1 tablespoon of kasoori methi between your palms and add it to the curry. Add 1 tsp garam masala powder and stir. Pour in 1.5 cups of hot water and add 2 whole green chilies (optional). Stir everything together. Cover the pan and simmer on very low heat for 15 minutes, stirring once or twice in between to prevent sticking.

Step 8: Finish and Serve

After 15 minutes, remove the lid. Discard the whole bay leaves, cinnamon stick, and cardamoms if you prefer. Stir in a generous amount of chopped coriander leaves. Serve hot with roti, naan, or rice.

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

• Heat mustard oil until smoking hot before reducing heat to medium-low to remove its pungent flavor.

• Fry onions until the oil separates and dances around the sides of the pan, indicating they are well-fried.

• For enhanced flavor, prepare the curry a day before serving, as the flavors deepen overnight in the refrigerator.

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

• If you prefer less heat, use paprika instead of Kashmiri red chili powder for color without the spice.