Prep Time: 5 minutes | Cooking Time: 35 minutes | Serves: 4
Ingredients:
| Cooking Oil | 3 tbsp (use oil of your choice or ghee) |
| Cumin Seeds | 1 tsp |
| Cinnamon Stick | 1/2 inch piece (optional) |
| Bay Leaf | 1 dry leaf (optional) |
| Tadka | 150g (half a pack) |
| Chicken Thighs | 700g (see notes) |
| Salt | 1/2 tsp (taste and add more if needed) |
| Red Chilli Powder | 1/2 tsp (optional) |
| Green/Red Chilli | 1, sliced (optional) |
| Warm Water | 2 cups (add 1 extra cup if needed) |
| Cilantro | a few sprigs, for garnish |
Method:
- Heat the oil in a wide pan or karahi over medium heat. Do not let it smoke.
- Add cumin seeds, cinnamon stick, and bay leaf to the oil. Let it sizzle for 30 seconds.
- Add Tadka and cook for 2 minutes, stirring so the mixture doesn't stick to the pan.
- Add chicken pieces. Add salt, chilli powder, and green chilli if using. Let the masala coat the meat and cook for 3 to 4 minutes.
- Add warm water and stir well. Cover the pan and cook for 20 to 25 minutes over medium heat, until the chicken is cooked through and the sauce has thickened.
- While the chicken is cooking, prepare basmati rice, or serve with naan or roti.
- Garnish with cilantro and serve hot.
Notes: You can also use a whole chicken (1.4kg) with bones — ask your butcher to cut it into pieces. Use a full pack of Tadka (300g) and increase the cooking time to 45 minutes. This is pure Punjabi-style chicken curry that you'll want to make over and over again.
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