3 best Punjabi dishes to serve an intimate dinner party
Here are some real Punjabi recipes that have been tried and proven. Famous Punjabi foods such as butter chicken, chicken tandoori, and chole bhature are popular throughout India. The following are a few real gems of Punjabi food that I hope you enjoy.
Butter Chicken
To begin, combine your yogurt marinade ingredients. Marinate the chicken for 20 minutes, or overnight if you have the time. (The more time the chicken marinates, the softer it will be.) In a skillet or pan, sear the chicken. Keep the charred pieces in the pan for your sauce. Browned pieces equal flavor. If there are too many burnt bits clinging to the pan, you can toss part of them. Finally, in the same skillet, create your curry sauce.
In a mixing dish, combine the chicken and all of the chicken marinade ingredients; set aside for 30 minutes to an hour to marinate (or overnight if time allows). In a big skillet or pot, heat the cooking oil over medium-high heat. While the chicken is searing, add it in bunches of two or three, being cautious not to crowd the pan. Let it fry for three minutes on both sides, or till it turns brown.
Remove from the furnace and keep it aside to retain its warmth. (You’ll finish the chicken in the sauce). In the same pan, melt butter or ghee. Fry the onions until they begin to sweat (approximately 6 minutes), scraping away any browned pieces clinging to the pan’s bottom. Sauté the garlic and ginger for 1 minute, or until aromatic, before adding the ground coriander, cumin, and garam masala. Allow simmering for approximately 20 seconds, or until aromatic, stirring regularly.
Mix in the smashed tomatoes, chili powder, and salt. Allow boiling for 10–15 minutes, stirring periodically, until the sauce thickens and turns a rich brown-red color. Remove from the stove, pour into a blender, and make it puree until it is smooth. You may need to add a couple of teaspoons of water (up to 1/4 cup) to help it mix. According to the size of the blender, work in batches. Return the puréed sauce to the pan. Mix in the cream, sugar, and crushed kasoori methi (or fenugreek leaves). Return the chicken and fluids to the pan and simmer for another 8–10 minutes, or until the chicken is cooked through and the sauce is thick and boiling. Serve with fresh, hot garlic butter rice and fresh handmade Naan bread, garnished with chopped cilantro!
Chicken Tandoori
In a small saucepan over medium heat, heat the oil, then sauté the coriander, cumin, turmeric, cayenne pepper, garam masala, and paprika, stirring often, until aromatic. Allow cooling fully. Whisk in the cooled spice-oil combination, followed by the lemon juice, garlic, salt, and ginger. Deep slashes (to the bone) should be cut in 3–4 locations on the leg/thigh parts. If you’re using separate drumsticks and thighs, only make 2–3 slices.
Cover and refrigerate the chicken in the marinade for at least an hour (ideally 6 hours), but no more than 8 hours. Prepare your grill so that one side is fairly hot over direct heat and the other side is cooler but not hot. If you’re using charcoal, keep one side of the grill empty of coals so you have a hot and a cold side. If you’re using a gas grill, turn one-half of the burners on. Take out the chicken from the marinade and remove the excess. The chicken should be covered but not gloppy. Cover the chicken pieces on the hot side of the grill. Cook for another 2–3 minutes before checking. Turn the chicken so that it is brown (even burnt) on all sides. Keep the chicken on the cold side of the grill. Cook for at least 20 minutes and up to 40 minutes (or longer), depending on the size of the chicken and the temperature of the grill. When the chicken’s juices flow clear, it’s done. Serve with naan (Indian flatbread) or Indian-style rice, with raita (yogurt-based) on the side.
Lassi
Take 2 cups fresh, chilled yogurt or homemade curd in a dish or pan. Then, using a handheld wooden churner, immersion blender, or wired whisk, beat the curd until smooth. Before adding the remaining ingredients, the curd should be smooth. Now stir in 4 to 5 tablespoons sugar, or as needed. Add 1 cup cold water or cold milk, whichever you choose. Now, using the wooden churner, immersion blender, or wired whisk, begin churning or blending the lassi mixture. Continue churning, mixing, or whisking until the sugar dissolves and a beautiful frothy layer forms on top.
