You will find this curry at practically all the dhabas (roadside eateries) in North India. Economical and tasty, this dish gives you a taste of simple Punjabi home cooking. Serve it with steamed rice, parathas , or naan.
INGREDIENTS
Chicken (whole) - 1 kg
Curd - 1/2 cup
Garlic paste - 1 tsp
Oil - 1/4 cup
Bayleaf - 1 no
Cloves - 4 no
Peppercorns - 5 nos
Onion Chopped - 1 cup
Chilly powder - 1 tsp
Coriander powder - 1 1/2 tbsp
Ginger paste - 1/2 tbsp
Tomato chopped - 1 cup
Coriander - handful
INSTRUCTIONS
Clean and cut the chicken into 8-10 pieces. Marinate the chicken with salt, curd, ginger paste, garlic paste and methi leaves powder. Keep aside for 20 minutes. In a separate pan heat oil add bayleaf, cumin, black cardamom, cloves, cardamom, peppercorns and cinnamon. Let it crackle and then add chopped onions.On slow even heat brown the onions evenly. Dissolve turmeric, chilly powder and coriander powder and Masala Tokri's meat curry masala in a dash of water and add it to onions. Saute for a minute and add ginger and garlic paste. Cook for 3minutes and add green chilly chopped followed by chopped tomatoes. Add salt and cook till tomatoes are mashy and speck of oil appear in the masala. At this stage increase the heat to high and add the marinated chicken along with the marinade.Bring to a boil and let it cook for 5 minutes. Now add 3 cups of water and let it cook for 10 minutes. Remove from heat and pick out the chicken pieces using tongs and keep aside.Using a blender puree the curry till fine. Strain the curry using a sieve. Add the chicken pieces back to the strained curry and a cup of water. Cook again till chicken is cooked completely. Add water if required to get a thick pouring consistency.Finish off with freshly chopped coriander. Serve hot.
