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