I got this recipe from the popular television show ‘Turban Tadka’, that is aired on the popular television channel – Food Food. I simply love the way Chef Harpal Sokhi cooks up amazing Punjabi dishes.
He brings a certain zing and an excitement into the mundane food styles and the best part is, nothing is too frightfully fancy. Most of the recipes prepared by him can be easily prepared at home without any fuss and Bhatinda Chicken happens to be one of them.
Some of my closest friends are Punjabis and boy, do I love their cooking style. One of my closest friends Tina would often call me home for her brilliant Chicken Curry and rice and I remember tasting the most brilliant Arbi ke pakodey, sarso ka saag and authentic makkey ki roti at a class friend Kulbir’s house. I also remember awesome traditional Punjabi food at my best friend Ramdeep’s home when I visited her during our college days. So by now, you must be convinced how much I love Punjabi cuisine!
Okay, as usual I made slight variations to the recipe, firstly instead of using mutton, I used chicken, then I cooked it in a pressure cooker instead of a kadhai or a wok t save time. And the final variation is, that the dish the chef had prepared was slightly dry while I made it with a gravy consistency to go well with a steamed rice combination for a Sunday afternoon lunch!
Whole garam masalas – clove, cumin seeds, bay leaf, black pepper and big and small cardamom. Dry roast these on a tava and grind coarsely.
- Mustard oil – 1tbsp
- Ghee – 1 tbsp
- Chicken/ Mutton – 650gms
- Onions – 3 medium nos. chopped
- Ginger – Garlic paste – 1-2 tbsp
- Curd – 3-4 tbsp
- Salt to taste
- Turmeric powder – ½ tsp
- Heat oil/ ghee in a pressure cooker and fry the onions until brown.
- Now add the chicken pieces and cook for 15-20 mins while adding little water gradually.
- Add the ginger-garlic paste and mix well.
- After a few minutes add the curd and mix.
- Later on, add the turmeric powder, the toasted garam masala powder, salt, give it a stir and one or two whistles and switch off the gas.
- Serve hot garnished with coriander leaves.
What I love most about this dish is the warmth and the soothing colour of the curry which is just the comfort food you need to cheer up a boring weekday. Thank you Chef Harpal. Tussi great ho! I am your big fan!
2 thoughts on “Bhatinda Chicken”
For the recipe on Bhatinda Chicken, could you please specify the quantities for garam masalas.
Well, the quantity of the garam masalas will vary depending on the amount of chicken you are using. In this case, where chicken is approx. 650gms, you could drop in 2 cloves, 1/2 – 1tsp cumin seeds, 1 bay leaf, 5- 8 black pepper corns (if you want it spicier, you can add up to 10 nos.) and a couple of small green cardamoms. Hope this helps! Do let us know how the recipe turned out! 🙂