Punjabi-style Zingara di Ischia

Ingredients

In the Punjabi-style adaptation of Zingara di Ischia, we replace the traditional Italian herbs like basil and oregano with Punjabi spices such as garam masala, cumin, and coriander. Additionally, we incorporate ginger, garlic, and green chilies to add a spicy kick to the dish. The original Italian dish typically uses white wine, but in this Punjabi version, we substitute it with yogurt to enhance the creamy texture and add a tangy flavor. We alse have the original recipe for Zingara di Ischia, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add ginger paste and garlic paste to the pan and cook for a minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a bowl, whisk together the tomato puree, yogurt, garam masala, cumin powder, coriander powder, turmeric powder, and salt.
5. 5.
   Pour the tomato-yogurt mixture into the pan with the chicken and mix well.
6. 6.
   Add the slit green chilies and simmer the gravy on low heat for about 20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with basmati rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking.
• Ginger and garlic paste — You can make your own paste by blending fresh ginger and garlic together or use store-bought paste for convenience.
• Garam masala — Use a good quality garam masala for the best flavor. You can also make your own by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For an extra smoky flavor, you can add a teaspoon of roasted cumin powder to the dish.
• Adjust the spiciness according to your preference by adding more or fewer green chilies.
• Marinating the chicken in yogurt and spices for a few hours before cooking can enhance the flavors even more.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or almond paste to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Punjabi-style Zingara di Ischia hot with steamed basmati rice or freshly baked naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the dish in a traditional Punjabi-style thali (plate) for an authentic touch. You can also sprinkle some additional garam masala on top for a visually appealing presentation.