His roots are in Punjab and his ancestors came from Punjab on the other side of the border, but it all happened way back in the history and since then his family called India their home. But we visited his ancestral house, which is been locked from ages but still stands with the same marvel though I am not sure for how many more years. Many years ago his family called this dwelling place their home but today it is a mere frame which my lens was happy to capture and few long-forgotten tales are told about it to a new generation, visit ancestral houses are always nostalgic and so was ours but we tried to cheer ourselves with tons of good food around.
During our visit, I realized the land has much more stories to tell than just Dal Makhani and Kulcha, the state which has seen eras of struggle in history still manages to share those dark tales with pride and glorification. From the land of Royals Patiala to holy city Amritsar or modern day metros Chandigarh, I have seen one thing in a common love for food, life and culture, which I have not spotted in any other part of the country.
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- 500 gm chicken with bones
- 3 large onion
- 2 green chili
- 2 large tomato chopped
- 2 tsp ginger garlic paste
- 2 tsp kashmiri lal mirch
- 1 tsp Garam Masala see recipe here
- 1 tsp coriander powder
- 4 tbsp ghee
- Salt as per taste
- 1 star anise
- 2 cloves
- 2 – 3 green cardamom
- 1 small mace
- 2 bay leaf
- Clean, wash and dry chicken pieces. Set aside.
- In blender make smooth paste of 2 onion and green chili. Chop the remaining one onion.
- In a heavy bottomed sauce pan heat ghee over medium and heat, saute whole spices until aroma is released. Drain and blend into powder.
- In the same saucepan saute onion paste over low heat until oil separates from the masala. Transfer to a bowl and set aside.
- Saute chopped onion until golden brown in color.
- Now add ginger garlic paste and saute for 2 – 3 minutes.
- Add sauteed onion paste, chopped tomato, lal mirch, garam masala, coriander powder and salt. Saute over low heat for 5 – 10 minutes.
- Add chicken along with 2 Cups of warm water. Sprinkle powdered whole spices and seal the vessel with tight fitting lid.
- Let the chicken cook over low heat for sometime stirring occasionally in between.
- Once done garnish with ginger slices, coriander and serve hot with Naan.