Chicken Curry

Preparation Time : 90 minutes
(for 4-5 Persons)

Ingredients :
1. Chicken (cut into medium pieces) - 1 Kg
2. Ginger (chopped) - 1 tablespoon
3. Garlic (chopped) - 15-20 Cloves
4. Dry Red Chilies (broken into medium sized pieces) - 12-15
5. Bay Leaves (Tej Patta) - 2-3
6. Mustard Oil - 80-100 ml (one small size cup)
7. Garam Masala (for paste)
        a. Cumin Seeds(Jeera) - 2 Spoons
        b. Black Pepper (Kali Mirch) - 1 Spoon
        c. Coriander Powder (Dhaniya) - 2 - 3 tablespoons
        d. Black Cardamom (badi elaichi) - 3-4
        e. Green Cardamom (chhoti elaichi) - 2-3
        f . Cloves (Laung) - 10-12
        g. Mace (Javitri ) - a small piece
        h. Nutmeg (Jaiphal) - a small piece
        i. Cinnamon (Dalchini) - a small piece
       j. Red Chili powder - 1/2 -1 tablespoon
       k. Garlic - 20 cloves
8. Turmeric Powder (Haldi) - 1/2 - 1 tablespoon
9. Salt to taste
10 . Onions - 500-700 gms ( Half chopped and half for paste)
11. Coriander Leaves ( chopped) - one small bowl

Recipe:
1. Marinate chicken by adding a pinch of  turmeric and salt for 5-10 minutes.
2. Make a thick paste using garam masala, garlic, half of onions, turmeric, red chili powder and salt.
3. Add mustard oil in cooker, heat it and add Bay leaves, chopped ginger and garlic, chopped onions, red chilies, 5 to 6 cloves. Stir them till onions become brown.
4. Now add the marinated chicken pieces to the cooker. Fry the chicken pieces till they are half cooked (approximately 10-15 minutes).
5. Now add the spice paste to the chicken and mix it properly.  Put a lid on the cooker for few minutes till the oil starts coming out of the spice paste. Keep it stirring at small intervals.
6. Add chopped coriander leaves and mix it properly.
7. Add 1 to 1.5 cups of water to the chicken and spice mix for thick gravy. You can add water according to the thickness of gravy you want.
8. Close the lid. Put off the gas after the first whistle.
9. Take the chicken out in a bowl, garnish with coriander leaves and serve hot.

Tips:
1. After adding garam masala paste to chicken, keep stirring slowly after short intervals, otherwise chicken pieces may break or burn.


2. Use whole spice as they add better flavor then the powdered ones.

Punjabi Dahi Chutney

Preparation Time : 5-10mins
(for 4-5 people)



Ingredients : 
1. Curd - 2 Cups
2. Onions - 1 (chopped)
3. Ginger - 1/2 Spoon (chopped fine)
4. Tomato - 2 (small Size) (chopped)
5. Green Chillies - 4-5 (chopped)
6. Salt to taste
7. Coriander leaves (chopped fine)
8. Mustard Oil - 2-3 spoons




Recipe:
1. Take oil in a pan, heat it for few minutes and add chopped onions, ginger and green chillies. Stir it till the onions become light brown.
2. Add tomatoes and salt to the mix to make a puree.
3. Add curd and keep stirring the mixture for 2 minutes.
4. Add coriander leaves, mix it properly. Keep a lid on the pan,put the flame off and leave it like for 30 seconds.


Its ready to be served. Best with parathas, both stuffed and plain.


Tips:
1. Always keep the flame medium.
2. Do not over heat the oil.
3. And after adding curd stir it continuously.