Punjabi Chicken Curry | How to make Punjabi Chicken Curry

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By Aditi Bahl
Created on 5th Mar 2016
  • Punjabi Chicken Curry, How to make Punjabi Chicken Curry
Punjabi Chicken Curryby Aditi Bahl
  • Punjabi Chicken Curry | How to make Punjabi Chicken Curry (32 likes)

  • 2 reviews
    Rate It!
  • By Aditi Bahl
    Created on 5th Mar 2016

About Punjabi Chicken Curry

This rustic and authentic Punjabi curry is simple to make and would satisfy your taste buds and take less time to prepare. A simple but rich dish with authentic Punjabi flavors, this curry surely will make you fall in love with it.

Punjabi Chicken Curry, a deliciously amazing recipe to treat your family members. This recipe of Punjabi Chicken Curry by Aditi Bahl will definitely help you in its preparation. Surprisingly the preparations for Punjabi Chicken Curry can be done within 5 minute. Isn't it interesting. Also, the time taken for cooking Punjabi Chicken Curry is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Punjabi Chicken Curry can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Punjabi Chicken Curry is just too tempting. Cooking Punjabi Chicken Curryat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Punjabi Chicken Curry is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPunjabi Chicken Curry from Better Butter.

  • Prep Time5mins
  • Cook Time25mins
  • Serves4People
Punjabi Chicken Curry

Ingredients to make Punjabi Chicken Curry

  • Onion -2 medium sized
  • Tomatoes: 4-5 medium sized, pureed
  • Ginger: 2 "(1 tbsp approx)
  • Garlic: 7-8 cloves
  • Black Cardamom/Moti Illaichi : 2
  • Green Cardamom / Choti Illaichi:2-3
  • Tej Patta /Bay Leaf: 2 small
  • Cumin Seeds/Jeera : 1/2 tsp
  • Clarified Butter/Ghee: 2 tbsp
  • Chicken :1 kg
  • Garam Masala: 1/2 tsp
  • Meat Masala: 2 tsp
  • Red chilli powder: To taste to temper( as the meat masala too has chilli powder)
  • Salt to taste
  • Haldi : 1/4 tsp
  • Water: as needed for consistency
  • Coriander leaves to garnish

How to make Punjabi Chicken Curry

  1. Grind the onions, ginger and garlic together to form a paste.
  2. Heat ghee in a cooker. Add the bay leaves, jeera ,moti illaichi, choti illaichi. Let the jeera splutter and add the onion paste. Cook the paste on a medium flame till it turns brown. Add the salt and haldi and mix it well.
  3. Add 1/2 cup of water and let the onions become soft and mix well. Cook till it leaves the ghee.
  4. Puree the tomatoes and add it to the onions. At this stage, mix them well and cook it covered on simmer till the mixture leaves the ghee and its visible on the top. This may take 15 mins. Stir and check in between to check that it shouldn't stick to bottom.
  5. Add the meat masala and chicken pieces (nicely washed and rinsed) and mix. Cook for another 15 minutes.
  6. Pour in water, however don't put too much as the gravy should not be too runny. Remember that the chicken too leaves its juices in the process and the water can also be added later if required for consistency. Just add as required for the pressure cooking.
  7. Serve it hot garnished with coriander leaves and slit green chillies.
My Tip: Meat /Chicken cooked on simmer gives more flavour than on high as it lets the meat leave juices slowly and allows it to get cooked in the same which adds to its flavour.

Reviews for Punjabi Chicken Curry (2)

Reena Andavarapua year ago

Pranav Shah2 years ago
Looks so yummy, thanks for sharing