Punjab Chicken is a dish that will go over well with your kids. I’m giving you a mild version of this dish, so if you’re trying to introduce your kids to Indian cooking, they will take to it better. If you start out with anything too hot, your children may be turned off to Indian cuisine altogether, so it is best to start them out with milder dishes. However, if you want to prepare a spicier Punjab Chicken, feel free to increase the quantity of spices. But I do not recommend you increase the turmeric too much, as it is quite bitter, so it will overpower the dish.
This dish calls for drumsticks, which is a much moister part of the chicken than the breast. Some people use the whole chicken leg—that is, the drumstick and the thigh. That is fine, but I prefer meat just from the drumstick for this recipe.
In this recipe, you may substitute ghee with cooking oils such as vegetable oil or sunflower oil. Some might say that punjab chicken is similar to chicken fricassee because it uses chicken drumsticks in a thickened sauce. Of course, I prefer my dish because of the wonderful mix of Indian spices!
You may add in more than 700ml of water if you want. This will give you more sauce at the end, but the thickness is really up to you.
Tags: bay leaves, cayenne pepper, chicken, coriander, cumin, ghee, ginger, Indian food, onions, Punjab Chicken, tomatoes, turmeric
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I agree – start mild and over time, go a bit hotter. If you try it too hot the first time, then you will never try it again!
I think I might have made that mistake!!! I’ll take your advice next time Grace