Name: Punjabi Chicken Curry recipe by Aditi Bahl at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Grind the onions, ginger and garlic together to form a paste.
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.
Add 1/2 cup of water and let the onions become soft and mix well. Cook till it leaves the ghee.
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.
Add the meat masala and chicken pieces (nicely washed and rinsed) and mix. Cook for another 15 minutes.
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.
Serve it hot garnished with coriander leaves and slit green chillies.

Similar Recipes