Chicken Keema Kulcha, Punjabi Chole Masala and Tamarind Chutney

Ingredients

• 1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
• 0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
• 4 cup Water (For pressure cooking)
• 2 pcs Black Tea Bags (For authentic dark color)
• 1 pcs Bay Leaf
• 1 pcs Black Cardamom
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 1.5 tsp Salt (Divided use)
• 3 tbsp Ghee (Can substitute with oil)
• 2 pcs Onion (Medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 pcs Tomatoes (Medium, pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1.5 tsp Coriander Powder
• 2 tbsp Chana Masala Powder (Use a good quality brand)
• 1 tsp Amchur Powder (Dry mango powder for tanginess)
• 3 tbsp Coriander Leaves (Fresh, chopped for garnish)
• 1 inch Ginger (Julienned for garnish)

Instructions

1. 1

   Soak and Cook the Chickpeas

   • Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
   • Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
   • Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2. 2

   Prepare the Masala Base

   • Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.

Ingredients

• 100 g Tamarind (Seedless block is preferred)
• 125 g Jaggery (Grated or powdered for easy melting)
• 2 cup Water (Hot, for soaking)
• 1 tsp Roasted Cumin Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Garam Masala
• 0.25 tsp Hing (Optional, for flavor and digestion)

Instructions

1. 1

   Soak the Tamarind

   • Place the block of seedless tamarind in a heatproof bowl.
   • Pour 2 cups of hot (not boiling) water over it.
   • Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2. 2

   Extract the Tamarind Pulp

   • Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
   • Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
   • Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3. 3

   Dissolve the Jaggery

   • Place the saucepan with the tamarind extract on medium heat.
   • Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
   • Bring the mixture to a gentle boil.