Punjab Chicken Curry

-Chicken, curry cut with bones : 500g

Marinate with

-whisked curd or yogurt : 1/2 cup

-salt : 1 tsp

-turmeric powder : 1/4 tsp

For paste , to be fried and blended

-cumin seeds : 1 tsp

-green cardamom : 4

-cloves : 3

-cinnamon : 1/2 inch piece

-black cardamom :n 1

-bay leaf : 1

-onion sliced : 2 medium

-ginger chopped : 1 inch piece

garlic cloves : 4

-oil : 1.5 tbsp

For curry

- tomato puree : 1 cup or 2 fresh tomatoes

-red chili powder : 1 tbsp

-coriander powder : 2 tsp

-cumin powder : 1 tsp

-garam masala : 1/2 tsp

-kasturi methi : 1 tsp

-amchur powder (dey mango powder) : 1/4 tsp

-oil : 3 to 4 tbsp

PREPARATION

Marinate the chicken pieces with turmuric powder, curd or yogurt and salt as specified.
Set aside for 30 minutes.

To make the paste, heat oil in a pan and add all the whole spices as specified above, sliced onion, ginger and garlic.
Mix well and fry on medium heat for 4-5 minutes till the onions are soft and start changing color.
Remove from the heat and let it ti cool.

Grind it into a coarse paste first, then add 3 tbsp of water and blend it into a smooth paste. As the image shown below.
Make a puree of 2 medium sized tomatoes. Alternatively use ready made tomato puree.

PROCESS / METHOD

Heat oil in a pan and add the blended paste.
Saute and stir on medium heat for around 4 minutes till the mixture is fried and oil separates. Make sure the colour doesn't become brown.
Now add the tomato puree and saute for around 2 minutes till oil separates.