Punjabi Chicken Curry

INGREDIENTS:

1.    500 grams of chicken skinned and cut into 1 inch pieces on the bone or boneless

2.   2 Tbs. of refined oil

3.   2 bay leaves

4.   4 green cardamoms

5.   1 black cardamom

6.   1 inch stick cinnamon

7.   3 to 4 cloves

8.   4 black peppercorns

9.   3 large onions chopped

    10. 1 Tbs. ginger paste

    11. 1 Tbs. garlic paste

    12. 2 Tsp. red chilly powder

    13. 1 Tbs. coriander powder

    14. 1/2 Tsp. turmeric powder

    15. 2 large tomatoes chopped

    16. 3 to 4 green chillies slit

    17. 1 cup Yogurt whisked

    18 1 Tsp. garam masala powder

    19. Salt to taste

    20. 1/2 cup finely chopped coriander leaves

        METHOD:

1.    Heat oil in a wok, add the bay leaves, both the cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden brown in colour. (The colour of your dish will be determined how well you brown your onions)

2.   Add the ginger paste, garlic paste, red chilly powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.

3.   Add the chicken pieces and fry on high heat for five minutes, or till the chicken is well browned. Add the green chillies. Add the yogurt and sauté for five more minutes or till almost dry.

4.   Add two cups of water and mix well. When the gravy comes to a boil, cover and cook till the chicken is almost done.

5.   Sprinkle the garam masala powder, mix well and cook for two to three more minutes.

Serve hot garnished with the coriander leaves and 1 Tsp. of beaten yoghurt, with rice or chappatis of your choice.

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