Punjabi Style Chicken Curry by Saurav Thakur

Ingredients

• 225 g (approx. 1/2 lb) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder (for marinade)
• 1 tsp turmeric powder (for marinade)
• 1/2 lemon, juiced
• 1 tsp salt (for marinade)
• 2 tbsp oil (for masala)
• 1 bay leaf
• 1 tsp cumin seeds
• 154 g (approx. 1 medium) onion, finely chopped
• 171 g (approx. 1-2 medium) tomatoes, pureed or finely chopped
• 1 tsp cumin powder (for masala)
• 1 tsp coriander powder
• 1 1/2 tsp chilli powder (for masala)
• 1 tsp turmeric powder (for masala)
• 2 tbsp plain yogurt
• 2 tbsp water (or as needed)
• 1/2 tsp salt (for masala, adjust to taste)
• 1 tbsp butter
• 1 tsp chilli powder (for chili butter)
• 1 tsp fresh ginger, julienned or finely chopped
• 1 tsp fresh coriander, chopped (for garnish)
• 1 tsp dried fenugreek leaves (kasuri methi), crushed

Instructions

1. In a bowl, combine the chicken pieces with ginger-garlic paste, 1 tsp chili powder, 1 tsp turmeric powder, lemon juice, and 1 tsp salt. Mix well to marinate.
2. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours).
3. Preheat your oven to 180°C (350°F).
4. Spread the marinated chicken on a baking tray and cook in the preheated oven for 18 minutes, or until almost cooked through.
5. While the chicken is cooking, heat 2 tbsp oil in a pan or pot over medium heat. Add 1 bay leaf and 1 tsp cumin seeds. Let them crackle for about 30 seconds.
6. Add the chopped onion and sauté until lightly browned, about 5-7 minutes.
7. Add the tomato puree (or finely chopped tomatoes) and cook for a few minutes until the oil starts to separate.
8. Stir in the dry spices: 1 tsp cumin powder, 1 tsp coriander powder, 1 1/2 tsp chili powder, and 1 tsp turmeric powder. Cook for 1-2 minutes until fragrant.
9. Add the cooked chicken (from the oven) to the pan with the masala.
10. Stir in 2 tbsp yogurt and about 2 tbsp water. Mix well until the chicken is coated and the sauce is creamy.
11. Simmer for another 5-7 minutes, allowing the flavors to meld.
12. Stir in 1/2 tsp salt (adjust to taste) and the crushed dried fenugreek leaves (kasuri methi).
13. In a small separate pan, melt 1 tbsp butter with 1 tsp chili powder over low heat. Stir well.
14. Drizzle the chili butter over the chicken curry. Garnish with julienned fresh ginger and chopped fresh coriander.
15. Serve hot.