Punjabi Murgh / Punjabi Chicken Curry

Punjabi Murgh is traditional Punjab authentic flavor dish with variety of spices and vegetable touch of Capsicum.

Yield:  4 Serving

Ingredients:

       Chicken                                                  500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Cinnamon                                              2 inch pice
       Bay leaf                                                 2
       Green Cardamom                                  2
       Red chili                                                2
       Clove                                                     2
       Raw coriander                                     1 Tablespoon (roast and crush in mortar-pestle)
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Coriander Powder                                  1/2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                   1/4 Teaspoon
       Olive Oil                                               3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Capsicum                                              1 small (cut into cubes)
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature.

 Heat oil on medium-high heat until smoke. Add bay leaf, cinnamon, cardamom ,clove and red chili sauté for a minute. Add onion and keep on stirring. Once onion turn golden brown in color add ginger-garlic paste, crushes coriander,black pepper sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once the oil start separating from masala add a chicken fillet. Cover the lid and let it cook until chicken water evaporate completely this would take 10-15 minutes only. Occasionally stir in between so it won't stick at the bottom of the pan.

Add a cup of water ,garam masala and capsicum ,let it cook for 5 more minutes while lid covered.

Garnish with freshly chopped cilantro. Serve with hot Phulka or Naan and green salad included onion slices dipped in lemon juice.

NOTE:

For the Super hot red color you can also add a teaspoon of Paprika also called as Kashmiri Lal Mirch.