Chicken Dilruba is a side dish from Punjab. It is rich in taste and tasty which makes one long for it. It is usually served with parathas or rotis. It is rich food since it is cooked by using butter, almonds , walnuts , milk, kesar etc. The preparation time for this cuisine is time consuming but the result is worthy . Here in this recipe, melon seeds or pumpkin seeds are used which makes a thick gravy. Just read and try this cuisine, I bet you would like it.
Ingredients:
Onions - 2 nos, medium
Milk - 1 cup
Fresh Ginger roots - chopped, 2 tablespoons
Punjabi Garam masala powder - 2 tablespoons
Butter /Vegetable Oil - 6 tbsps
Ground Turmeric/ Turmeric powder - 1 tablespoon
Chicken - 1 kg
Red chilli powder - 1 tablespoon
Green chillies - chopped or minced , 2-3 nos ( cayanne peppers, serennos or jaleponos minced can be used as substitute)
Fresh Plain Yoghurt - 1 cup
Salt - to taste
Almonds - 1/4 cup grounded ( grind dry in blender)
Walnuts - 1/4 cup grounded ( grind dry in blender)
Saffron - few strands soaked in 2 tablespoons of warm milk
Fresh Coriander or cilantro - finely chopped ,1 tablespoon
Melon, pumpkin or squash seeds cashew/almonds - 1/4 cup, grounded for garnish (optional).
Ingredients:
- Put the onions and ginger in a blender and grind to a smooth paste to the consistency of sauce.
- Heat oil or butter in a heavy and deep bottomed tawa.
- Add the onion-ginger mixture to it and saute it till brown. Keep stirring often as this paste gets burned quickly or sticks to the bottom of vessel.
- Add the chicken and yoghurt .
- Combine and cook over medium heat till the mixture becomes dry and chicken begins to brown.
- Grind the almods/ cashew, melon and walnuts to fine powder.
- Stir them in the milk and add it to the mixture of chicken along with garam masala, red chilli powder, green chilli mince, turmeric and salt.
- Cook over medium heat , stirring often till the chicken is tender and the sauce is thick. This takes some 15 minutes.
- Stir the saffron soaked in milk mixture and pour it to the chicken mixture. Close the lid and allow it to cook for 2 mins more.
- Serve hot with Roti, Naan or Parathas.
Preparation Time: 1 hour
Cooking Time: 20-25 minutes.
Serves: 4 persons
Shelflife: 1 day.
Serving suggestions: Serve hot with Roti, Naan or Parathas.
Note:
- Melon seeds, pumpkin and almonds seeds are optional for garish and to add rich taste to the cuisine. Calorie consious people can avoid it. Even any one of it can also be used in limited quantity.
- Keep stirring often as thick gravy tends to stick to bottom of vessel in most cases.
Click here to know more about Punjabi foods and cuisines - An Introduction To Punjabi Foods And Cuisines .
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