Punjabi Chicken Masala Gravy

• 1.1 kg boneless skinless chicken thighs, boneless skinless thighs
• ¼ cup plain unflavored yogurt
• ½ teaspoon turmeric powder
• ¼ teaspoon Kashmiri red chilli powder
• ½ teaspoon salt
• ½ teaspoon coarsely crushed black pepper
• 10 garlic
• 2 ½ ginger
• onion
• tomato
• ½ teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder, heaped
• 1 tablespoon ground coriander, heaped
• ½ teaspoon dried fenugreek leaves
• 1 teaspoon garam masala powder, heaped
• 2 tablespoons mustard oil
• 2 tablespoons ghee
• 1 dried bay leaf
• 7 green cardamom
• 7 cloves
• 2 cinnamon stick
• ½ teaspoon whole cumin seeds
• 2 whole green chilies
• coriander leaves
• 1 teaspoon salt
• 1 ½ cups water, hot

Preparation

1. Step 1

   0:21
   Marinate the chicken with yogurt, turmeric powder, Kashmiri red chilli powder, salt, and coarsely crushed black pepper. Mix well and marinate for a minimum of 30 minutes or overnight.
2. Step 2

   1:04
   Finely chop the garlic, ginger, onion, and tomato.
3. Step 3

   1:45
   Heat a pan on medium high heat with mustard oil and 1 tablespoon of ghee. Heat the mustard oil until it starts smoking then lower the heat. Add the bay leaf, green cardamoms, cloves, cinnamon stick, and cumin seeds. Stir on low heat to prevent burning.
4. Step 4

   2:38
   Add the chopped ginger and garlic. Stir for a minute on medium heat. Add the chopped onion and a sprinkle of salt. Stir until the onions are well fried (oil separates around the sides).
5. Step 5

   3:03
   Add the chopped tomato. Stir for about 2 to 3 minutes.
6. Step 6

   3:19
   Add the turmeric powder and stir for 2 minutes. Add the Kashmiri red chilli powder and stir.
7. Step 7

   3:44
   Add the marinated chicken along with all the marinade. Mix well. Add another tablespoon of ghee and the ground coriander. Stir on high heat until all the water from the chicken evaporates and the oil comes to the surface.
8. Step 8

   4:37
   Crush the kasoori methi before adding. Add the kasoori methi and garam masala powder. Mix well.
9. Step 9 · 15 minutes

   4:58
   Add the hot water and the optional whole green chilies. Cover and cook on very low heat for 15 minutes, stirring once in between.
10. Step 10

    5:46
    Remove the lid. Discard the bay leaf, cinnamon stick, and any visible cardamoms. Add a handful of chopped coriander leaves if desired. Serve with roti, naan, or rice. For best flavor, make a day ahead and refrigerate.