This right here is classic North Indian cooking at it's best.
If there is one thing Punjabis like as much as their chole (chickpeas) & paneer, it's stewing meat in its own juices and finishing it with yogurt.
Punjabi cooking, not to be confused with Mughlai cooking has been around long before the latter. 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 Qorma.
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 saute the meat with spices (biggest rookie mistake is fore-going this step), stew the meat in its own juices & and then with yogurt. Not forgetting the ghee, cilantro leaves and ground black pepper to finish.
Incredibly satisfying & delicious, Chicken Masala is a dinner table staple and really hard to mess up. Unless you break the cardinal rules of course.
So all I can say is - don't.
Gather the ingredients:1-3/4 lbs boneless, skinless chicken thighs (about 5 large) OR 1 whole small chicken, cut-up at joints, bone-in & skinless, 1 large yellow onion (to yield 2 cups chopped), 2 Roma tomatoes, 1-1/2 inch ginger root, 8 cloves garlic, 1-3/4 tsp salt, 1/4 cup water & 1/4 cup plain greek yogurt, 3 tbs vegetable oil, 1 tbs ghee & 1 tbs chopped cilantro leaves for garnish
Ground Spices: 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
Whole spices: 4 cloves, 4 cardamom pods (green), 1" cinnamon stick & 1 tsp cumin seeds
Also, 3/4 tbs coriander seeds & 4 whole dried red chillies
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 tbs water. Process to a fine paste.
Marination: 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.
- In a large saute pan, add the oil Heat for a few seconds and add whole spice - cumin, cloves, cardamom and cinnamon stick. Add the onions and saute 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 chillies. Saute 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. Saute 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 miutes before serving. Garnish with chopped cilantro leaves.
- Serve immediately with Naan, roti, parathas, Afghani Barbary bread or pita bread in a pinch.
Tangy & subtely spiced, the whole coriander seeds are the star of this dish. Not to mention the succulent pieces of flavor infused chicken.
A simple bowl of comfort food, I won't tire off. And I don't think you will either.
Recipe for
Punjabi Style Chicken Masala
Preparation time - 20 minutes
Cooking Time - 30-35 minutes
Serves 4
Shopping list
1-3/4 lbs boneless, skinless chicken thighs (about 5 large) OR 1 whole small chicken, cut-up at joints, bone-in & skinless
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
~
3/4 tbs coriander seeds
4 whole dried red chillies
~
3 tbs vegetable oil
1 tbs ghee
1 tbs 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 tbs water. Process to a fine paste.
Marination: 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 saute pan, add the oil Heat for a few seconds and add whole spice - cumin, cloves, cardamom and cinnamon stick. Add the onions and saute 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 chillies. Saute 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. Saute 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 miutes before serving. Garnish with chopped cilantro leaves
Serve immediately with Naan, roti, parathas, Afghani Barbary bread or pita bread in a pinch.
Enjoy!
