Supper Club: Doolally’s home-style Punjabi chicken curry 

Chef Shloke Chhabra’s Punjabi chicken curry recipe
Serves 4

Ingredients

• 1kg of high quality chicken fillets
• Half a thumb piece of ginger 
• 6 peeled cloves of garlic 
• 3 white onions 
• Salt to taste
• 3 pods of green cardamom 
• 1 pod of black cardamom
• 2 bay leaves
• 15gm garam masala 
• 20gm cumin powder
• 20gm coriander powder 
• 2 whole dry red chilli 
• 2 fresh green chilli, split and deseeded
• 150gm yoghurt
• 100ml ghee (or butter)
• 30gm freshly chopped coriander leaves 
• 1 lemon 

Method

1. Wash, pat dry and clean the chicken fillets. Dice into medium size pieces (1 fillet into 8 pieces).
2. Add salt, garam masala, cumin powder, coriander powder, yoghurt, slit green chilli & lemon juice and mix well. Leave to marinade preferably overnight or for a couple of hours refrigerated.
3. In a stock pot, add the ghee, once hot, add all the dry whole spices in it (Bay leaf, dry red chilli, cardamom), once it crackles, add in thinly sliced onions.
4. Sauté well till golden brown. While it is sauteing, make a paste with ginger, garlic and 20 ml of oil in a blender. Make sure it is smooth mix, strain and keep aside.
5. Once the onions are brown, add in the ginger & garlic paste and cook further. Add the marinated chicken and sauté till all the water is released.
6. Add in water, enough to cover the chicken, and let it simmer on medium low heat with a lid on.
7. Once it reduces well and the chicken is cooked, finish with fresh coriander leaves.
8. Best eaten with steamed basmati rice.

Holi festival is India’s annual Hindu festival that welcomes the arrival of spring, the end of winter, and a season of new beginnings. From March 6th – 9th, Doolally will celebrate the ancient festival of Holi with a series of culinary specials created by Executive Head Chef Shloke Chhabra, as well as plenty of colour with venue décor, a brand new cocktail menu, and some special surprises.