Julia Chiles - Punjabi Dishes: 50 Unique Vegetarian and Non-Vegetarian Recipes

This traditional Northern-Indian dish is perfect for any dinner party!

Serving Size: 5-7 servings

Ingredients:

• 4 cups boneless, skinless chicken chopped, cleaned and washed
• tbsp red chili powder
• 2 1/4 tsp ginger and garlic paste
• 1/3 tbsp lemon juice
• 2/3 tsp garam masala
• 1 tsp kasuri methi
• 2 tsp mustard oil, pureed

Directions:

Preheat oven to 350 and prepare pan such as 9x11 casserole dish or an oven safe pan.

In a bowl combine chicken, chili powder, ginger and garlic paste, lemon juice, garam masala, kasuri methi, mustard oil.

Using hands massage it into chicken, cover bowl with clear wrap, and sit in refrigerator 25-30 minutes.

Cook 30 minutes until between 2/3 and s done.

Gravy

• 2 tsp oil
• 2 tbsp butter, cubed
• tbsp cloves
• - 2/3 tbsp cinnamon
• 1 tsp mace
• 5 tsp cardamom
• 4 Campari tomatoes, chopped
• 1 can diced tomatoes and green chilis
• 1 tsp garlic, minced
• 1 1/3 tsp ginger
• 2 tbsp butter, cubed
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp kasuri methi
• 1/2 tbsp honey
• 2 tsp cardamom powder
• 1 tbsp cream

Directions:

In skillet over medium-high heat warm oil and 2 tbsp butter.

Add in cloves, cinnamon, mace, cardamom, chopped Campari tomatoes, and can of diced tomatoes with green chilies.

Let meld together for 5 minutes then puree tomatoes and mix well.

In another pan melt 2 tbsp butter and stir into ginger garlic paste.

Stir in tomato puree, red chili powder, kasuri methi, honey, cardamom powder, and chicken pieces.

Serve with cream over punjabi.