Chicken Curry Recipe

Here’s the best recipe for a Punjabi-Style Chicken Curry, a rich, flavorful, and comforting dish made with aromatic spices and tender chicken.

Ingredients

For the Chicken Curry:

• 1 kg chicken (bone-in pieces for maximum flavor)
• 3 medium onions (finely chopped)
• 4 medium tomatoes (pureed or finely chopped)
• 2 green chilies (slit)
• 2 tablespoons ginger-garlic paste
• 1 cup yogurt (whisked)
• ½ cup mustard oil (or vegetable oil)
• 2-3 cups water (adjust consistency)

Spices:

• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (Kashmiri for color)
• 1½ teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon roasted cumin powder (optional)
• 2 teaspoons salt (adjust to taste)

Whole Spices:

• 2 bay leaves
• 4-5 green cardamoms
• 1-2 black cardamoms
• 5-6 cloves
• 1-inch cinnamon stick
• 8-10 black peppercorns

For Garnish:

• Fresh coriander leaves (chopped)
• Lemon wedges

Instructions

1. Marinate the Chicken

1. In a large bowl, mix chicken with 1 cup yogurt, ½ teaspoon turmeric powder, and a pinch of salt.
2. Cover and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Base

1. Heat mustard oil in a deep pan or kadhai until it begins to smoke. Let it cool slightly, then reheat gently.
2. Add the whole spices (bay leaves, cardamoms, cloves, cinnamon, peppercorns) and sauté for 30 seconds.
3. Add chopped onions and sauté until golden brown.

3. Cook the Masala

1. Add ginger-garlic paste and green chilies to the onions. Cook for 2-3 minutes until the raw smell disappears.
2. Add tomato puree and cook until the oil separates from the mixture (about 8-10 minutes).
3. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes.

4. Cook the Chicken

1. Add the marinated chicken to the masala and cook on medium heat, stirring frequently, until the chicken is lightly browned and coated with the masala (about 10 minutes).
2. Add 2-3 cups of water, stir well, and bring to a boil.
3. Reduce heat, cover, and let the curry simmer for 20-25 minutes until the chicken is tender and the flavors have blended.

5. Finish the Curry

1. Sprinkle garam masala and roasted cumin powder (if using). Stir and let it cook for another 2-3 minutes.
2. Adjust salt and spice levels to taste.

6. Garnish and Serve

1. Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.
2. Serve with lemon wedges on the side for a tangy kick.

Pro Tips

• Oil: Mustard oil adds an authentic Punjabi flavor, but you can substitute it with vegetable oil or ghee if unavailable.
• Tomatoes: Fresh, ripe tomatoes are ideal for a rich and tangy curry.
• Consistency: Adjust the water to your desired thickness; Punjabi chicken curry is typically medium-thick.
• Marination: Longer marination enhances the chicken’s flavor and tenderness.

Enjoy the rich and aromatic flavors of this Punjabi-Style Chicken Curry that’s perfect for any occasion!

Experience a delightful array of flavorful Punjabi recipes expertly crafted by our skilled chefs at our locations on Church Street and New Bel Road. Indulge in authentic dishes that showcase the rich culinary heritage of Punjab, perfect for satisfying your cravings.