Punjabi Chicken Curry Hot Pot

Step 1: Marinate the Chicken

In a bowl, combine the 900g chicken thighs with 1 tsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tsp salt, 1 tbsp garlic and ginger paste, and the juice of 1/2 a lemon. Mix well with your hands and marinate for at least 30 minutes. For best results, marinate for 1 hour or longer.

Step 2: Heat Ghee and Fry Cumin Seeds

Place a large hot pot or wok on an induction hob (or stovetop). Add 3-4 tablespoons of butter ghee and heat until hot. Add 2 tsp of cumin seeds and fry until they start to froth and crack, releasing their natural oils and flavors into the ghee.

Step 3: Sauté Onions

Add 500g of finely diced white onion to the pot. Fry for approximately 6-8 minutes, stirring every couple of minutes, until the onions are nice and translucent, not too brown or melted.

Step 4: Add Spices and Water

Add 1 tsp turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp garam masala, and 2 tsp coriander powder to the onions. Add a small splash of water (about 50ml) to prevent the spices from drying out. Mix well and cook the spices out with the onions to create a thick base.

Step 5: Add Chilies and Marinated Chicken

Throw in the 4 sliced green chilies and mix. Then, add all the marinated chicken thighs to the pot. Cook for around 5 minutes, stirring occasionally, until the chicken is lightly browned and colored on all sides.

Step 6: Incorporate Tomato Puree and Yogurt

Add 100ml of tomato puree mixed with water to the chicken and spices, stirring it in thoroughly. Next, add 200g of natural yogurt. Stir continuously for around 5 minutes to cook out the yogurt and prevent it from splitting, ensuring a smooth consistency.

Step 7: Simmer the Curry

Add approximately 150ml more water to the curry, just enough to achieve a muddy, runny consistency. Add 2 tsp of crushed black peppercorns and a handful of chopped fresh coriander, saving some for garnish. Stir well. Place the lid on the pot and cook on a low to medium heat, with a gentle bubbling, for 15-20 minutes to ensure the chicken thighs are cooked through.

Step 8: Final Touches and Plating

After simmering, remove the lid. Add the julienned ginger, stirring it in. Taste the curry and add salt accordingly (a pinch was added in the video). To thicken the curry, turn up the flame and 'bhuno' (fry down) the sauce until the oil rises to the surface and the desired thick consistency is achieved. Serve the Punjabi Chicken Curry in a bowl and garnish with the remaining fresh coriander.

• Chicken thighs are recommended for their moisture, tenderness, and ability to hold flavors, and they are more forgiving during cooking than chicken breast.

• Marinating the chicken for an hour or longer will enhance the flavor.

• If you cannot slice ginger finely, it's better to omit it to avoid large, unappetizing pieces in the curry.

• Add a splash of water when cooking spices to prevent them from drying out and burning, creating a thick base.

• When adding yogurt, stir continuously for about 5 minutes to prevent it from splitting.

• Adjust salt to taste at the very end, as salt was already added during the chicken marinade.

• To thicken the curry at the end, turn up the flame to 'bhuno' (fry down) the sauce until the oil rises to the surface and the consistency is thick and muddy.

• Chicken breast can be used instead of chicken thighs.

• Red or pink onions can be used instead of white onions.