A traditional North Indian (Punjabi) curry dish. An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew. This recipe can be easily adapted to suit individual spice tastes.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
234 Calories
Recipe Instructions
Step 1
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Step 2
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.
Step 3
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.
Ingredients
1 tablespoon fresh lemon juice
3 tablespoons olive oil
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon cumin seed
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 pinch ground coriander
3 tablespoons plain yogurt
1 teaspoon minced fresh ginger
1 (5.5 ounce) can tomato juice
1 large onion, finely chopped
1 (8 ounce) can peeled, chopped tomatoes
2 medium potatoes, peeled and cut into 1 inch cubes
