Punjabi Chicken Curry

Ingredients:

• 800g chicken with bone (cut into medium pieces)
• 100g plain yogurt
• 1 tsp. cornflour
• 2 cups onion (chopped)
• 1 cup tomato (slices)
• 2 tbsp. ginger (grated)
• 2 tbsp. garlic (crushed)
• 4 green chilies (chopped)
• 1 tbsp. coriander leaves (chopped)
• 1 tbsp. coriander powder
• 1 1/2 tsp. cumin powder
• 1 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. kashmiri red chili powder
• 1 tsp. shahi garam masala powder
• 4-5 tbsp. oil
• 2 tsp. pure ghee (I used nestle Punjab ghee)
• 250 ml warm water
• Salt to taste

Making Procedure:

Clean and wash the chicken, then place it into a colander for 20-30 minutes. Mix cornflour with yogurt and keep aside.

Heat oil in a kadai. Add chopped onion and fry it till some of the onion edges turn brown. Add ghee, ginger-garlic-green chili and stir it for 2 minutes on low heat.

After that add the chicken, stir well and cook till the chicken turn light brown. Then add turmeric-cumin-coriander-red chili-Kashmiri red chili powder and fry for 3 minutes on low heat.

Add sliced tomato and fry it for 2 minutes, then add cornflour-yogurt mixture. Stir well and add coriander leaves and salt. Mix well, cover with a lid and cook for 8-10 minutes. Now open the lid, add water and mix well. Cook it covered for 10-15 minutes or the chicken is tender. 

Open the lid and sprinkle garam masala powder over it. Keep it covered for 5 minutes. Then garnish with few coriander leaves. Serve hot with plain rice or roti.