Mogewala Kukarh (Punjabi Chicken Curry): A Superlative, Robust Chicken Delicacy From Punjab

  • Serving: 4
  • Difficulty:

Properties

  • Serving
    4 people
  • Preparation
    45 mins
  • Cook time
    30 mins
  • Passive time
    31 mins

Ingredients

  • 1 Kg Zappfresh Chicken Breast Boneless Diced

  • 450 gm Tomatoes

  • 225 gm Onions

  • 225 gm Capsicum

  • 25 nos Mint Leaves

  • 100 gm Ghee

  • 4 nos Bay Leaves

  • 25 gm Ginger Paste

  • 25 gm Garlic Paste

  • 10 gm Kashmiri Deghi Mirch (or paprika)

  • 3 gm Black Cumin Seeds

  • 5 gm Garam Masala

  • 0 As per taste Salt

Methods

PREPARATION: (45 MIN)

THE CHICKEN: Unwrap the ‘Zappfresh Chicken Breast Boneless Diced’

THE VEGETABLES: Wash, cut 225g tomatoes into quarters, remove the pulp and make 1-inch pieces, chop the rest for masala. Peel, wash and quarter one-third of the onions, separate the layers, chop the rest for masala. Remove stems, wash and cut the capsicum into halves, deseed and make 1-inch pieces. Clean and wash mint.

THE SKEWERING: Skewer the pieces of the Zappfresh Diced Chicken Breasts and vegetables on 3-inch wooden sticks in the following order: 1 Zappfresh diced chicken breast, tomato, mint leaf, 1 Zappfresh diced chicken breast, onion, mint leaf, 1 Zappfresh diced chicken breast, and capsicum.

 

COOKING: (30 MIN)

Heat ghee in a handi, add onions and saute over medium heat until light brown. Add bay leaves and the ginger and garlic pastes, saute until onions are golden brown. Then add tomatoes and deghi mirch (or paprika), bhunno* until the fat leaves the masala. Place the skewers in the handi and again use a combination of light stewing, sauteeing and stir-frying until the chicken is tender Sprinkle cumin, stir, sprinkle garam masala and stir. Adjust the seasoning.

 

TO SERVE: (SERVES 4)

Arrange the skewers on a flat dish and spread the masala on top. Serve with Phulka.

 

*Bhunno:  A combination of light stewing, sauteeing and stir-frying

 

Order Now: Zappfresh Chicken Breast Boneless Diced

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