Name: Punjabi Chicken Curry Recipe
Ingredients: 500 gms Chicken ((curry cut with bones)); 1/2 cup Curd ((Yogurt, whisked)); 1 tsp Salt; 1/4 tsp Turmeric Powder; 1 tsp Cumin Seeds; 4 nos Green Cardamom; 3 nos Cloves; 1/2" pc Cinnamon; 1 no Black Cardamom; 1 no Bay Leaf; 2 medium Onions ((sliced)); 1" pc Ginger ((chopped)); 5 nos Garlic ((cloves)); 1½ tbsp Refined Oil; 1 cup Tomato Purée ((purée of 2 fresh tomatoes)); 1 tbsp Red Chilli Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1/2 tsp Garam Masala Powder; 1 tsp Kasuri Methi ((Roasted and Crushed)); 1/4 tsp Amchur Powder ((Dry Mango Powder)); 3-4 tbsp Refined Oil

Punjabi Chicken Curry is a classic Punjabi dish vibrant with rich and flavourful gravy. The heartwarming spice mix from the land of Punjab makes this a very exotic dish.

Pair this delicious dish with a naan, roti or rice. This Punjabi favorite is easy to make and sure to impress your guests.

Punjabi Chicken Curry Recipe

Print Recipe

Ingredients

500 gms Chicken (curry cut with bones)

For Marination:

1/2 cup Curd (Yogurt, whisked)
1 tsp Salt
1/4 tsp Turmeric Powder

For the Paste:

1 tsp Cumin Seeds
4 nos Green Cardamom
3 nos Cloves
1/2" pc Cinnamon
1 no Black Cardamom
1 no Bay Leaf
2 medium Onions (sliced)
1" pc Ginger (chopped)
5 nos Garlic (cloves)
1½ tbsp Refined Oil

Other Ingredients:

1 cup Tomato Purée (purée of 2 fresh tomatoes)
1 tbsp Red Chilli Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1 tsp Kasuri Methi (Roasted and Crushed)
1/4 tsp Amchur Powder (Dry Mango Powder)
3-4 tbsp Refined Oil

Instructions

Preparation:

Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.
To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.

Process:

Heat oil in a kadai or pan & add the blended paste.
Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
Now add the tomato purée and sauté for around 2 mins till oil separates.
Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
Continue to bhunno(sauté) on medium heat for another 10 mins.
Mix it well, lower heat to minimum and cover & cook for 5 mins.
Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
Mix it well and cover & cook on low heat for 15 mins.
Now add the fenugreek leaves & amchur powder. Mix it and simmer for 3-4 mins.