Punjabi Chicken Curry | How to make Punjabi Chicken Curry

By Aditi Bahl  |  5th Mar 2016  |  
4 from 2 reviews Rate It!
  • Punjabi Chicken Curry, How to make Punjabi Chicken Curry
Punjabi Chicken Curryby Aditi Bahl
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

166

2





About Punjabi Chicken Curry Recipe

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

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 Andavarapu2 years ago

yummy!!
Reply

Pranav Shah2 years ago

Looks so yummy, thanks for sharing
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