Description
This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.
Ingredients
- 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 (8 ounce) can peeled, chopped tomatoes
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 1 pinch ground coriander
- ½ teaspoon paprika
- 3 tablespoons plain yogurt
- 2 medium potatoes, peeled and cut into 1 inch cubes
- 1 ½ cups water
- 1 (5.5 ounce) can tomato juice
- fresh chopped cilantro, for garnish
Instructions
- In a large bowl
- toss the chicken pieces with lemon juice
- salt
- and pepper to coat. Set aside.
- Heat oil in a large
- heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute
- until lightly toasted. Mix in onion
- garlic
- and ginger. Cook until onion is tender. Add tomatoes
- and season with chili powder
- turmeric
- garam masala
- ground cumin
- coriander
- and paprika. Continue to cook and stir 2 minutes.
- Mix yogurt into the saucepan until well blended. Add chicken pieces
- and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6