A Punjabi recipe which I found in ” Thali” by Maunika Gowardhan .Serve with paratha or rice.
Ingredients
- 950 g boneless skinless chicken thighs cut into bite sized pieces
- 2 tbsps vegetable oil
- 300 g white onions peeled and thinly sliced
- 1 tsp garam masala
- 100 ml water or chicken stock
- salt to taste
- 2 green birds eye chillies slit lengthways
- 1 tbsp coriander leaves roughly chopped
For the Pomegranate marinade:
- 4 tbsps Pomegranate powder
- 1 tsp kashmiri chilli powder
- 1 tbsp ground coriander
- 6 garlic cloves pounded to a paste
- 5 cm ginger root peeled and grated
- 1 tbsp vegetable oil
Servings:
Instructions
- Make the marinade by mixing all the marinade ingredients together in a bowl. Smear the mixture over the chicken pieces and leave in the fridge to marinate for 3-4 hours or overnight.
- When ready to cook heat the oil in a large non stick frying pan over a medium heat. Fry the onions for 11 or so minutes, until they soften and turn light brown.
- Tip in the marinated chicken pieces and fry, sealing the meat. Continue to stir fry for 5 minutes until the chicken is browned. Add the garam masala and stir well. Add the water or stock then season and bring to the boil.
- Reduce the heat to low, letting the mixture simmer gently. Cover the pan and cook for 9-10 minutes, until the chicken is cooked through, stirring halfway through.
- Add the green chillies and fresh coriander. Stir and serve warm with paratha or rice.
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