This right here is classic North Indian Punjabi cooking at it's best - a warm spicy hug and a burst of flavors all rolled into one. If there is one thing Punjabis love is stewing meat in its own juices. I can't imagine not cooking this dish at least several times a month and it's my go to especially when we want some comfort food quickly.
Punjabi cooking, not to be confused with Mughlai cooking. And though those lines are getting blurred, no thanks to commercial establishments & freezer packed to-go pouches, it's incredibly simple to tell your Masala from your Korma. The addition of dry fruits, nut pastes, sunflower seeds, cream & khoya are signature Mughlai additions.
The Punjabis however, keep their meat rules simple: bhuno or sauté the meat with spices (biggest rookie mistake is foregoing this step), stew the meat in its own juices & and then finish with some dahi or plain yogurt. Not forgetting the ghee, cilantro leaves and ground black pepper to finish of course!
Incredibly satisfying & utterly delicious, Chicken Masala is a staple and really hard to mess up!
warmly,
Devaki
Recipe for
Punjabi Style Chicken Masala
Serves 4
Shopping list:
1 whole small chicken, cut-up at joints, bone-in & skinless or 1-3/4 lbs. boneless, skinless chicken thighs (about 5 large)
1 large yellow onion (to yield 2 cups chopped)
2 Roma tomatoes
1-1/2 inch ginger root
8 cloves garlic
1/2 tsp ground red chilly powder (more if tolerant to heat)
3/4 tsp ground turmeric
1-1/2 tsp ground cumin-coriander
1 tsp garam masala
1-3/4 tsp salt
1/4 cup water
1/4 cup plain Greek yogurt
Whole spices:
4 cloves
4 cardamom pods (green)
1" cinnamon stick
1 tsp cumin seeds
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3/4 tbsp. coriander seeds
4 whole dried red chilies
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3 tbsp. canola oil
1 tbsp. ghee
1 tbsp. chopped cilantro leaves for garnish
Preparation:
Chicken: Remove skin if any and cut away any excess fat & membranes. Cut into 1-1/2" cubes if boneless.
Garlic-ginger paste: Roughly chop garlic and ginger (no need to peel) and add to the bowl of a food processor. Add the salt and 4 tbsp. water. Process to a fine paste.
To marinate: Using clean hands or a rubber spatula, rub the ginger-garlic paste along with the turmeric, red chilly powder & ground cumin-coriander all over the chicken and set aside while you work on the other ingredients.
Onion: Peel, discard skin & finely chop. Set aside.
Tomatoes: Wash, discard woody top and chop. Set aside.
Method:
In a large sauté pan, add the oil Heat for a few seconds and add whole spice - cumin, cloves, cardamom and cinnamon stick. Add the onions and sauté for about 7-10 minutes on medium-high heat till the onions have softened and beginning to brown around the edges.
Add the chicken and the whole coriander seeds and whole red chilies. Sauté for about 10 minutes or till the chicken is no longer pink and has turned opaque. Stir as required to prevent sticking form the bottom of the pan. Add the tomatoes and combine. Cover the pan with a tight fitting lid for 5 minutes allowing the chicken to release its juices.
Add the garam masala and taste and adjust seasonings. Add 1/4 cup water and Greek yogurt. Sauté the chicken for a few minutes to release any masalas stuck to the bottom of the pan. Reduce to medium-low heat and return lid over the pan and cook for about 10-15 minutes till the chicken is cooked and the meat is easily pierced with a knife.
Taste and adjust seasonings a final time. Drizzle ghee over the chicken. Stir & set aside for 5 minutes before serving. Garnish with chopped cilantro leaves. Serve immediately with Naan, roti, parathas, Afghani Barbary bread or pita bread in a pinch.
Enjoy!
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