Prep 30 mins
Cook 0 mins
Recipe from The Cuisine of Punjab.
- 2 medium onions
- 1 cup milk
- 2 tablespoons chopped fresh gingerroot
- 2 tablespoons punjabi garam masala
- 6 tablespoons butter or 6 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 3 -4 lbs chicken, skin removed, cut
- 2 -3 fresh green cayenne bell peppers, minced, into small pieces or 2 -3 serranos or 2 -3 jalapenos, as substitute
- 1 cup fresh plain yogurt
- ground cayenne pepper
- 1⁄4 cup almonds (ground)
- 2 -3 saffron strands, soaked in
- 2 tablespoons warm milk
- 1⁄4 cup walnuts, ground
- minced fresh cilantro
- 1⁄4 cup melon seeds or 1⁄4 cup pumpkin seeds or 1⁄4 cup squash seeds
- almonds (to garnish, optional) (optional) or cashews (to garnish) (optional)
- Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
- Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
- Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
- Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes).
- Stir in the saffron/milk mixture and cook 1-2 minutes longer.