Tari Wala Punjabi Chicken Dhaba Style
Ingerdients:
Marination:
1. 1 kg chicken
2. 1 tbsp ginger & garlic paste
3. 1 & 1/2 tsp red chilli powder
4. 1 tsp turmeric
5. 1 & 1/2 tsp salt
To Make the Paste:
1. 1/3 cup clarified butter (ghee)
2. 2 bay leaves
3. 8 cloves
4. 12 black peppercorns
5. 1 tsp cumin seeds
6. 2 black cardamoms
7. 6 green cardamoms
8. 1 & 1/2 inch ginger
9. 8 garlic cloves
10. 5 green chillies
11. 1 large onion
12. 3 large tomatoes
13. Handful of coriander leaves
Other Ingredients:
1. 3/4 cup clarified butter (ghee)
2. 1 tbsp Kashmiri chilli powder
3. 1 tbsp coriander powder
4. 1 tsp salt
5. 1 & 1/2 cups water
6. 1 tsp dry roasted & crushed cumin seeds
7. 1 tsp garam masala powder
8. 1 tbsp dry fenugreek leaves
Recipe:
1. In a bowl, marinate the chicken with all the ingredients under marination. Mix well and set aside for 1 hour.
2. Heat clarified butter and add all the ingredients under the paste. Fry on high flame until the onions soften.
3. Once the onions are soft, add tomatoes, coriander leaves, and fry on medium flame until the tomatoes are soft. Let it cool, then grind to a smooth paste.
4. Heat clarified butter, add Kashmiri chilli powder, coriander powder, and the marinated chicken. Fry on high flame until it changes colour.
5. Add the onion mixture and cook on high flame for 4 minutes with the chicken, stirring continuously.
6. Add salt, water, mix well, cover, and cook on low to medium flame until the chicken is tender.
7. Add roasted cumin seeds, garam masala powder, dry fenugreek leaves. Mix and simmer on low flame for 4 minutes.
8. Serve hot with roti, naan, paratha, or rice. Enjoy your Tari Wala Punjabi Chicken!
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4: Eggs Recipes
5: Chutney, Raita & Salad Recipes
6: Rice Recipes
9: Naan, Roti, Parath, Poori & Dough Recipes
10: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA