Punjabi Chicken Curry

Ingredients

250gm chicken breast
1 large onion chopped
3 small tomatoes, pureed
1/4 cup plain, unsweetened yogurt
2 tsp ginger garlic paste
1 teaspoon chili powder
1 teaspoon coriander powder
Pinch of tumeric
Salt to taste
1 tablespoon oil
4-5 sprigs fresh coriander finely chopped

Whole Masala
2 bay leaves
2 cardamon pods
3 cloves
1 in cinnamon stick

Ground Masala
Dry roast the following ingredients
2 cardamon pods
2 cloves
1 inch cinnamon stick
1/2 teaspoon peppercorns
1/2 teaspoon cumin seeds

MethodClean and wash the chicken. Reserve.

Heat oil and fry chopped onion along with ginger garlic paste for a little while. Remove and grind to a fine paste. Cook the paste along with the whole masala till golden brown. Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while. Now add tomato purée and cook till the oil comes out.

Now add the chicken pieces and cook on medium flame for 5 minutes. Then cook on slow flame for another 5 to 10 minutes. Make a parting in the center of the pan and add yogurt and ground masala. Slowly fold in the chicken pieces. Cook till the chicken is done. Garnish with chopped coriander. Serve it with rice or nan (tradition Indian bread).