Punjabi Chicken Curry

• Meat

  • 600 g Chicken

• Produce

  • 1/4 tsp Asafoetida/hing
  • 2 tsp Coriander, Powder
  • 2 tbsp Coriander, leaves
  • 2 Green chilies
  • 3 Onion, medium
  • 2 Tomato, large

• Refrigerated

  • 1 cup Yogurt/curd

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 2 Cardamom, green
  • 1 Cardamom/moti elachi, Black
  • 1/2 inch Cinnamon stick
  • 1/2 tsp Fennel seeds
  • 1 tsp Garam masala, powder
  • 2 tsp Red chili powder
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 1 cups Water

• Other

  • 2 Bayleaf/tejpatta
  • 4 - Cloves/Lung

Found on indiankhana.net

Description

Ingredients

• 600 gms - Chicken
• 3 Medium - Onion
• 2 Large - Tomato
• 2 - Slit Green Chilies
• 3 tbsp - Oil
• 1 tsp - Cumin Seeds
• 1/2 tsp - Fennel Seeds
• 2 - Bayleaf/Tejpatta
• 1 - Black Cardamom/Moti Elachi
• 2 - Crushed Green Cardamom
• 4 - Cloves/Lung
• 1/2 inch - Cinnamon Stick
• 1/4 tsp - Asafoetida/Hing
• 1 tbsp - Ginger-Garlic Paste
• 2 tsp - Red Chili Powder
• 2 tsp - Coriander Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Garam Masala Powder
• 1 Cup - Beaten Yogurt/Curd
• 2 tbsp - Chopped Coriander Leaves
• 1 Cups - Water
• To Taste - Salt