Punjabi chicken curry is a rich and flavorful dish hailing from the heart of north India. Known for its robust spices and creamy gravy, this curry is a staple in Punjabi households, often enjoyed with warm naan or steamed basmati rice. The combination of tender chicken simmered in a spiced tomato and onion base creates unforgettable depth. A dollop of yogurt balances the heat, while freshly chopped cilantro provides a vibrant finish. This dish is perfect for family dinner or special occasions, bringing a touch of authentic Indian cuisine to your table.
INGREDIENTS:
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? 1 kg (2.2 lbs) chicken, bone-in, cut into pieces
? 3 tablespoons mustard oil or vegetable oil
? 2 large onions, finely chopped
? 2 medium tomatoes, finely chopped
? 1 tablespoon ginger-garlic paste
? 2 green chilies, slit
? 1 cup plain yogurt, whisked
? 1 teaspoon turmeric powder
? 2 teaspoons coriander powder
? 1 teaspoon cumin powder
? 1 teaspoon red chili powder (adjust to taste)
? 1 teaspoon garam masala
? 2 bay leaves
? 4-5 whole cloves
? 2-3 green cardamom pods
? 1 stick cinnamon
? Salt to taste
? Fresh cilantro, chopped (for garnish)
? Juice of half a lemon (optional)
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INSTRUCTIONS:
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1. Prepare the base: Heat the oil in a large, heavy-bottomed pan over medium heat. Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Saut¨¦
for 1 minute until fragrant.
2. Cook the onions: Add the chopped onions and saut¨¦ until golden brown. This step is crucial for the depth of flavor.
3. Add spices and aromatics: Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes. Add the turmeric, coriander, cumin, and
red chili powder, and mix well.
4. Cook the tomatoes: Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
5. Add the chicken: Add the chicken pieces and stir to coat them with the spice mixture. Cook for about 5 minutes, allowing the chicken to sear slightly.
6. Simmer the curry: Reduce the heat to low and add the whisked yogurt, stirring constantly to prevent curdling. Season with salt, cover the pan, and let
the chicken simmer for 20¨C25 minutes or until fully cooked. Stir occasionally.
7. Finish with garam masala: Once the chicken is tender and the gravy has thickened to your liking, stir in the garam masala. Adjust seasoning as needed.
8. Garnish and serve: Turn off the heat and garnish with chopped cilantro and a squeeze of lemon juice if desired. Serve hot with naan, roti, or rice.
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Enjoy your authentic Punjabi Chicken Curry, a dish that¡¯s sure to be a crowd-pleaser!
