Pure Punjabi Adraki Chicken Mix Method Instructions

Welcome to your instructions for the Pure Punjabi Adraki Chicken meal kit sachet.   We want you to enjoy preparing your dishes using our meal sachets, and for it to be helping you in achieving tasty authentic North Indian home-style food. The sachets are designed to make meal preparation quick and easy, and for you, the cook,  to control the chilli and the oil or ghee levels, thus suiting it to yours and your family's preferences.  This is the healthy everyday food of the first generation of immigrants from the Punjab region and the vegetarian dishes would form part of our daily diet. If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you. Best wishes Surinder & Safia

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished dish. If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet. Adraki Chicken Mix instructions  This mix will make Adraki Chicken for 4 people Please note that these method instructions are for your own personal domestic use, and are subject to copyright. They may not be shared, forwarded, copied or reproduced in any format.  Any commercial use is prohibited. Prep time: 5-10 minutes Cooking time: 20 minutes Slow cooking: 40-50 minutes   Note: you need 30g total of ginger for this recipe, but you need to divide it and use it at two different points in the recipe. The weight of the ginger is after it has been peeled. 1 tablespoon ghee (or sunflower oil if dairy-free) 1 medium onion, finely diced (ideally 2mm x 2mm cubes) 2 cloves garlic, finely minced 10g ginger, peeled and finely minced (note you need more ginger later) 1 - 2 green birds eye chillis (if you like it very hot, add as much as you like) 1 sachet of Pure Punjabi’s Adraki Chicken Mix 20g tomato puree 1 cup/250ml Greek yoghurt, hung in a muslin cloth for one hour (see note below) 500g chicken breast, cut into bite size pieces 20g ginger, peeled and REALLY finely minced Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)... Hung yoghurt: You will need to hang the yoghurt for one hour: we would recommend doing this as you start preparing the ingredients (the onion, garlic, ginger, chilliand chicken). Then by the time you need to add the yoghurt, it should have been hanging for roughly 50 minutes or so, and this will be perfectly fine. To hang the yoghurt, suspend a sieve over a bowl, line a sieve with muslin cloth and put the yoghurt into the muslin cloth. You must hang the yoghurt OUT of the fridge. This allows it to come to room temperature and prevents it splitting when you add it to the saucepan. Cutting the chicken: We would always recommend cutting thinner and wider pieces, as the chicken cooks more evenlyand becomes very tender this way. to do this, butterfly the chicken breasts before cutting into pieces. Then it creates a uniform thickness.

Method:

1. On a medium to low. heat, gently fry the onion and BLUE DOT SACHET  in 1 tablespoon of ghee (or sunflower oil) until caramelised. This will take 7-8 minutes. If the onions stick to the base.You can add a little extra ghee or oil half way through the caramelisation process. Note: the onions will burn during this time if the heat is too high - it is very much a medium to low heat.

2. Add the garlic, ginger (10g) and chilli, and cook for a further 1 - 2 minutes.

3. Add the PINK DOT SACHET to the onion base, and stir. Let this cook (on the same medium to low heat) for 30-60 seconds.

4. Add the tomato puree and hung yoghurt, and stir in til completely incorporated.

5. Turn the heat off and add the chicken and completely coat in the spiced yoghurt base.

6. Turn the heat back on the VERY LOWEST heat setting. If you have a gas cooker, the flame needs to be so low, it's almost not visible. If this is not possible, whether cooking on gas or electric, put the pot on the smallest ring on your hob, and turn that to the lowest setting. This is important for two reasons: 1. The yoghurt won't split 2. The chicken will be incredibly tender Cooking from this point onwards should take approximately 40minutes (possibly up to 50 depending on your cooker and the thickness of the base of your pan)

7. Every 15 minutes or so, gently turn the chicken, to allow the heat to spread evenly.

8. When the oil has separated in the sauce, this is a promising sign that the chicken has cooked through. To check, find the biggest/chunkiest piece, and cut it in half. If the chicken is completely cooked through add the 20g of ginger, it is ready to be served!

Adraki Chicken is traditionally served with rice, and is delicious with our Pilau Rice Mix. * Tip: Only want to eat 1 or 2 portions at a time? Make the entire Adraki Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Adraki Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot. We love to see your culinary creations! So post your dish as ‘Pure Punjabi Adraki chicken’ on social media and tag as @PurePunjabiLtd so we can see! Click HERE for our Facebook page