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Punjabi Chicken Masala
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| Ingredients | |
| 1 | Chicken,, (Cut into small pieces) |
| 3 | Onion |
| 10 Cloves | Garlic |
| 3 Teaspoons | Chilly powder |
| 3 Teaspoons | Coriander powder |
| 1 Teaspoon | Turmeric powder |
| 2 Teaspoons | Cumin seed |
| 2 Teaspoons | Grated coconut |
| 2 Teaspoons | Sugar |
| 20 | Cashew nuts |
| 1 ½ | Tomato, Chopped |
| 2 | Ginger |
| 6 | Cardamom |
| 6 | Cloves |
| 1 Cup | Curd |
| 1 ½ Cup | Dalda |
Method
Mix garlic paste with curd. Chop ginger into small pieces.
Mix coconut and soaked cashew nuts together grind like a paste.
Along with chilly powder, coriander powder and cumin seeds, grind 1 onion very well.
Chop the existing onions and set aside.
Heat dalda in a pan, add sugar and sauté.
When sugar become brown, add cloves, cardamom, onion and sauté until well-browned. Then add chopped ginger, turmeric powder, grinded masala mixture and sauté for 2 minutes.
Add pasted garlic-curd mixture in it. When the water is dry and oil comes from the mixture, add the chopped tomato and sauté.
Add chicken and coconut-cashew nut mixture and sauté well.
The mixture becomes dry or sauté well, add salt and 1 ½ cup water.
Cover the pan and cook the chicken in very low flame.
When the gravy become thick, remove from heat.
Serve hot with rice or bread.
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