Chicken Punjab style

Ingredients for 4 servings:

• 1 chicken (approx. 1.5 kg; skinless and cut into pieces)
• salt and pepper
• 1 lemon(s), juice
• ½ tsp chili powder
• 1 tsp coriander, ground and cumin (each)
• 5 tbsp oil
• 1 ginger (approx. 3cm)
• 4 onions
• 3 garlic cloves
• 4 large tomatoes
• 2 bay leaves
• 6 carnations
• 8 grains of pepper, black pepper and cardamom pods (each)
• 2 stalk(s) cinnamon, (approx. 8g)
• 4 tbsp spice paste, red masala style (see recipe in my profile)
• 300 ml chicken stock or broth
• Coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe for red spice paste masala style

Season the chicken pieces with salt and pepper, drizzle with lemon juice, and sprinkle with chili powder, coriander, and cumin powder. Heat 2 tablespoons of oil and briefly fry the chicken pieces. Peel the ginger, peel, and chop the onions and garlic. Dice the tomatoes. Heat the remaining oil in a large pot. Sauté the bay leaves, cloves, pepper, cardamom, and cinnamon. Add the ginger, onions, and garlic and fry for about 3-4 minutes. Remove the pot from the heat and stir in the spice paste. Add the stock (or broth) and tomatoes, cover, and simmer over low heat for about 25 minutes. Stir occasionally to ensure the meat turns an even, reddish brown. Season with salt and garnish with fresh coriander. Serve with Indian-style rice.