This is actually the recipe for Punjabi Fish Curry. I have gone ahead and substituted the fish with chicken and it has turned out very well. You can use fish 250 gm instead of chicken for Punjabi Fish Curry if you so desire.
Ingredients:
- Chicken 250 gm
- Onion, chopped 1 large
- Tomatoes, puréed 3 small
- Curd ¼ cup
- Ginger garlic paste 1 to 2 tsp
- Chili powder 1 tsp
- Coriander powder 1 tsp
- Turmeric a pinch
- Salt to taste
- Oil 1 tbsp
- Fresh coriander, chopped 4-5 sprigs
Whole masala:
- Bay leaves 2
- Cardamoms 2
- Cloves 3
- Cinnamon 1 inch
Ground masala: Dry roast the following ingredients and grind to a fine powder.
- Cardamoms 2
- Cloves 2
- Cinnamon 1 inch
- Peppercorn ½ tsp
- Jeera/Cumin seeds ½ tsp
Method:
Clean and wash chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while. 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. Add 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 curd and ground masala. Slowly fold in the chicken pieces. Cook till the chicken is done. Garnish with chopped coriander.
Tags: 1 tbsp Oil, 3 small Tomatoes Puréed, 4-5 Sprigs Chopped, A Pinch Of Turmeric, Chicken 250 gm 1 Large Onion Chopped, Chili Powder 1 tsp, Coriander Powder 1 tsp, Curd ¼ Cup, Fresh Coriander, Ginger Garlic Paste 1 To 2 tsp, Punjabi Chicken Curry Recipe, Punjabi Fish Curry Recipe, Salt To Taste