Punjabi Chicken Curry
For Marination
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate Chicken
Combine the chicken, 1/4 cup plain unflavored yogurt, 1/2 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, 1/2 tsp salt, and 1/2 tsp coarsely crushed black pepper in a bowl. Mix well to ensure the chicken is fully coated. for a minimum of or overnight in the refrigerator for best results.
Chop Vegetables
Finely chop 1 large onion using a manual food chopper or knife. Transfer to a separate bowl and set aside. Then, finely chop the ginger and garlic. Transfer to another bowl and set aside. Finally, finely chop 1 large tomato. Transfer to a bowl and set aside.
Heat Oil and Temper Whole Spices
Place a pan on medium-high heat. Add 2 tablespoons of mustard oil and heat until it is smoking hot. the heat to medium-low. Add 1 tablespoon of ghee. Once the oil and ghee are hot, add 2-3 dried bay leaves, 1 small cinnamon stick, 4-5 green cardamoms, 4-5 cloves, and 1/2 tsp cumin seeds. Stir for to release their aroma, ensuring they do not burn.
Sauté Ginger, Garlic, and Onions
Add the finely chopped ginger and garlic to the pan. Stir for on medium heat. Then, add the finely chopped onion and a sprinkle of salt. Continue to stir until the onions are well fried and the oil separates and 'dances' around the sides of the pan, which should take approximately . The onions will turn light golden.
Add Tomatoes and Powdered Spices
Add the finely chopped tomato to the pan and stir for about . Next, add 1 tsp turmeric powder and 1 tbsp Kashmiri red chili powder. Stir for until the spices are well combined and fragrant, and the mixture turns a rich red color.
Cook Chicken with Spices
Add the chicken along with all the marinade to the pan. Mix well to coat the chicken evenly with the spice mixture. Add 1 tablespoon of ghee and 1 tablespoon of ground coriander. Stir frequently on high heat until all the water released from the chicken dries up and the oil comes to the surface. This process will take approximately , and the chicken will start to brown slightly.
Add Kasoori Methi, Garam Masala, and Water
Crush 1 tsp kasoori methi between your palms to release its flavor and add it to the chicken. Add 1 tsp garam masala powder and mix well. Pour in 1.5 cups of hot water and add 2 whole green chilies (optional). Stir to combine all ingredients.
Simmer and Finish
Cover the pan with a lid and on very low heat for . During this time, remember to give it a stir occasionally and cover again. After , remove the lid. Discard the bay leaves, cinnamon stick, and cardamoms if they catch your eye. Garnish with a generous amount of fresh coriander leaves. Serve hot with roti, naan, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Marinate Chicken30 minutes or overnight
Combine the chicken, 1/4 cup plain unflavored yogurt, 1/2 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, 1/2 tsp salt, and 1/2 tsp coarsely crushed black pepper in a bowl. Mix well to ensure the chicken is fully coated. Marinate for a minimum of 30 minutes or overnight in the refrigerator for best results.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Marinate for a minimum of 30 minutes or overnight in the refrigerator for best results.
Variations
Simple ways to adapt this recipe.
- Use chicken with bones for
Use chicken with bones for a more traditional flavor and potentially more moisture in the curry.
- For a milder curry with less heatIngredient swap
Use paprika instead of Kashmiri red chili powder.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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