Mom in Law's Punjabi Tariwala Chicken Curry

Like every Punjabi household, chicken curry is a staple in my house too. There's the very rich butter chicken that's only indulged in occasionally in my house, and then there is the very popular comfort food -- authentic Punjabi Chicken Curry that I make quite often because my daughter and husband love it so much. My Mom-in-Law is an expert at this dish and this recipe is inspired from her version. She is a great cook and cooks with a lot love for her children. This is one of her signature dishes that I really love. 

I recommend making this recipe with the drumsticks, but whole chicken cut into pieces work just fine. I wouldn't however make this with boneless chicken breasts. I just feel the flavors marry better with boned meat. 

Ingredients:

For the Marination:

12 Chicken Drumsticks
2 tbsp fresh ginger-garlic paste

1 tbsp Chicken masala (Badshah Chicken Masala or MDH Chicken Curry Masala are my personal favorites)

1 cup yogurt

1 tbsp Garam masala (MDH has the best garam masala, but fresh homemade is even better)

1 tbsp MDH kashmiri chilly powder

1 tsp EVOO or ghee

For the Masala:

2 tbsp ghee or clarified butter

1 tsp Cumin seeds 
5-6 cloves
1 tsp saunf
1 bay leaf
3-4 green cardamom
4 large onions, thinly sliced

3 whole slit green chillies (if you prefer even more spicy, double the quantity of the chillies)

1 tbsp Chicken Curry masala (MDH or Badshah)
3 large tomatoes (pureed)
1 tbsp chills paste (optional)
1/2 cup yogurt (whisked)
1 tbsp ginger-garlic paste
4-5 garlic crushed and chopped
1/2 ginger, julienned
1/2 tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
2 tbsp cumin-corriander powder
Juice of 1 lemon

1 cup chopped cilantro for garnishing
1/2 tsp garam masala
salt, per taste

Step 1: Marination

Wash the chicken with 1/2 cup vinegar and water for a couple of times. In a large bowl, marinate the chicken with all the marination ingredients and let it sit for at least an hour. Marinating overnight in the refrigerator is the best if you can prep ahead.

Step 2: Masala

1. Heat 2 tbsp oil or ghee in a wide pan.
2. Add cumin seeds, bay leaf, cloves, cardamom pods and stir fry for half a minute till it leaves a subtle fragrance and the cumin starts to crackle.
3. Add the onions and saute till golden brown.
4. Add the chicken and fry until the skin starts browning.
5. Add ginger-garlic paste.
6. Cover and cook over medium to low heat for another 5 mins, stirring occasionally.
7. Add the saunf, green chillies and fry the meat for a few more minutes. 
8. Add chicken masala, turmeric and red chili powder, garlic, ginger, yogurt and roast for another minute. If the mixture is too dry, add half cup of water to mix all the ingredients. 
9. Add tomato puree and mix. Let the mixture roast for a couple of minutes. 
10. Cover pot and cook till the tomatoes start to change color and release oil. Add water if the mixture starts to stick to the bottom of the pan.
11. Now add 3 cups of water and close the lid and cook until tender on medium to low flame (approx 25 mins), stirring occasionally. 
12. Garnish with cilantro and add the garam masala and give one last stir.

Chef's Tip- Make sure there is enough gravy in the dish. Add an additional cup of water once the chicken is cooked if you feel like the gravy is too dry. 

Serve with steamed rice or roti.