Punjabi Chicken Curry

From a YouTube video Watch the original

Ingredients

• Boneless skinless chicken thighs
• 1/4 cup plain unflavored yogurt
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder (preferably Kashmiri)
• 1/2 tsp salt
• 1/2 tsp coarsely crushed black pepper
• 2 tbsp oil (mustard oil or any preferred oil)
• Ghee
• 1 giant onion
• Ginger
• Garlic
• 1 large tomato
• Whole spices: dried bay leaf, cinnamon stick, green cardamoms, cloves, cumin seeds
• Ground coriander
• Kasuri methi (dried fenugreek leaves)
• Garam masala powder
• 1 1/2 cups hot water
• 2 whole green chilies (optional)
• Fresh coriander leaves

Instructions

1. Marinate chicken with yogurt, turmeric, red chili powder, salt, and black pepper for at least 30 minutes.
2. Heat oil and ghee in a pan, add whole spices, then chopped ginger, garlic, onion, and salt. Fry until onions are well cooked.
3. Add chopped tomato, turmeric, and Kashmiri red chili powder. Cook for 2-3 minutes.
4. Add marinated chicken and cook until water evaporates.
5. Add crushed kasuri methi, garam masala, and hot water. Optionally, add whole green chilies.
6. Cover and simmer on low heat for 15 minutes, stirring occasionally.
7. Garnish with coriander leaves before serving with roti, naan, or rice. Flavor improves if made a day ahead.

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