Punjabi chicken curry is a quintessential North Indian dish bursting with rich flavors. Marinated chicken is cooked in a luscious gravy made of onions, tomatoes, and an array of aromatic spices like cumin, coriander, and garam masala. The curry is simmered until the chicken is tender, allowing the flavors to meld together beautifully. It’s a comforting and soul-satisfying dish, perfect to pair with naan, roti, or steamed rice for a hearty meal that embodies the essence of Punjabi cuisine.
Here’s a detailed recipe for Punjabi chicken curry, known for its rich, flavorful gravy and aromatic spices:
Ingredients:
For the marinade:
- 1 kg chicken, cut into pieces (bone-in or boneless)
- 1 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- Salt to taste
For the curry:
- 3 tablespoons oil or ghee (clarified butter)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise (adjust to spice preference)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1-inch piece of cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- 1 cup water (adjust as needed)
- Fresh coriander leaves for garnish
Instructions:
1. Marinate the Chicken:
- In a bowl, mix yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
- Add chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes to an hour (or longer for enhanced flavors).
2. Cook the Chicken:
- Heat oil or ghee in a large pan or skillet over medium-high heat.
- Add cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute until they release their aroma.
- Add chopped onions and sauté until they turn golden brown.
3. Prepare the Curry Base:
- Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the mixture begins to release oil.
- Add coriander powder, cumin powder, garam masala, and kasuri methi. Mix well and cook for a couple of minutes.
4. Cook the Chicken in the Gravy:
- Add the marinated chicken (reserve any leftover marinade) to the pan. Stir and cook until the chicken changes color and partially cooks.
5. Simmer the Curry:
- Pour in the remaining marinade and water. Stir to combine.
- Lower the heat, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is fully cooked and the gravy thickens to your desired consistency.
6. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve the Punjabi chicken curry hot with naan, roti, or steamed rice.
Tips:
- Adjust the spice levels by altering the amount of red chili powder and green chilies according to your preference.
- Ensure the chicken is cooked through by checking for doneness. It should no longer be pink inside.
- For a creamier texture, you can add a tablespoon of cream or a handful of cashew paste towards the end of cooking.
Enjoy this delightful Punjabi chicken curry, rich with flavors of spices and aromatic herbs!
