Mmm, Punjabi chicken curry, what a treat! This dish is a staple in Punjabi cooking and packed with flavor. Tender chicken, juicy tomatoes, and a blend of spices like cumin, coriander, and turmeric create a rich and hearty sauce. A squeeze of lemon and a sprinkle of fresh coriander make each bite tangy and fresh. Serve it with rice or bread and prepare to be transported to flavor heaven. Whether you like it spicy or not, this comfort food will have your taste buds singing. Trust me, it's a must-try!
Prep Time : 15 Minutes
Cook Time : 30 Minutes
Servings : 3-4
Ingredients:
Marination:
- Chicken on bone, curry cut - 750 gms
- Yogurt, beaten - ½ cup
- Salt - to taste
- Green chillies, slit - 2-3
- Turmeric powder - ½ tsp
- Red chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Green cardamom pods - 2
- Cloves - 2
Curry:
- Ghee - 1 tbsp
- Oil - ½ tbsp
- Black cardamom, crushed - 1
- Bay leaves - 3-4
- Cumin seeds - 1 tsp
- Cloves - 2
- Ginger, chopped - 1 tbsp
- Garlic cloves, roughly crushed - 6-7
- Onions, finely chopped - 5-6
- Turmeric powder - ¼ tsp
- Salt - to taste
- Coriander powder - 1½ tsp
- Red chilli powder - 1 tsp
- Tomatoes, finely chopped - 2
- Ghee - 2 tbsp
- Coriander sprig for garnish - 1
Process:
In a large bowl, mix together 750 gms of curry cut chicken on bone, ½ cup of beaten yogurt, salt to taste, 2-3 slit green chillies, ½ tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of coriander powder, 2 green cardamom pods and 2 cloves. Cover and let it marinate for 15-20 minutes.
In a large pan, heat 1 tbsp of ghee and add ½ tbsp of oil. Add 1 crushed black cardamom, 3-4 bay leaves, 1 tsp of cumin seeds, and 2 cloves. Fry until fragrant.
Then, add 1 tbsp of chopped ginger, 6-7 roughly crushed garlic cloves, and 5-6 finely chopped medium onions. Fry until the onions are browned.
Next, add ¼ tsp of turmeric powder and cook for 2 minutes. Add salt to taste, 1½ tsp of coriander powder and cook for 2 more minutes.
Followed by 1 tsp of red chilli powder and cook for 2 minutes. Stir in some water and let it simmer for a few minutes.
Add 2 finely chopped medium tomatoes and mix well. Cover the pan and cook until the tomatoes release their oil.
Pour in the marinated chicken and cook until the ghee starts to float on top. Stir in some more water and cover the pan. Let it simmer until the chicken is cooked through.
Garnish with coriander sprigs and serve hot with rice or roti. Enjoy!
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