Punjabi Chicken Curry is a beloved dish that represents the heart of Punjabi home cooking. This aromatic curry is made with tender chicken pieces simmered in a rich onion-tomato based gravy. This punjabi chicken curry recipe has been passed down through generations and remains a family favorite across Punjab.

Origins of Punjabi Chicken Curry Recipe

This punjabi chicken curry recipe has roots in rural Punjab where chicken was commonly raised in homes. The dish evolved with regional spices available in the Punjab region, creating the distinctive flavor profile we know today as punjabi chicken curry recipe.

Ingredients for Punjabi Chicken Curry Recipe

For this punjabi chicken curry recipe: 1 kg chicken pieces, 3 large onions sliced, 4 tomatoes pureed, 2 tablespoons ginger-garlic paste, 1 cup yogurt, 3 green chilies, 2 bay leaves, 4 cloves, 1 cinnamon stick, 1 teaspoon cumin seeds, 2 teaspoons coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 3 tablespoons oil, salt to taste, fresh coriander for garnish.

Marinating for Punjabi Chicken Curry Recipe

Clean and wash chicken pieces. Apply salt, turmeric, and half the ginger-garlic paste. Add yogurt and mix well.

Let marinate for at least 30 minutes. This marination time is essential for tender chicken in punjabi chicken curry recipe.

Preparing Punjabi Chicken Curry Recipe

Heat oil in a deep pan. Add cumin seeds, bay leaves, cloves, and cinnamon. Sauté until fragrant.

Add sliced onions and cook until golden brown. This caramelization is key to flavor in punjabi chicken curry recipe.

Add remaining ginger-garlic paste. Cook for 2 minutes until raw smell disappears.

Adding Tomatoes

Add tomato puree to the pan. Cook for 10-12 minutes until oil separates from the masala.

Add coriander powder, red chili powder, and salt. Cook for 5 minutes. This masala forms the base of punjabi chicken curry recipe.

Cooking the Chicken

Add marinated chicken pieces. Stir well to coat each piece with masala.

Cook on high heat for 5 minutes, stirring occasionally. This seals in the juices for punjabi chicken curry recipe.

Simmering

Add 1 cup water and bring to boil. Reduce heat, cover, and simmer for 25-30 minutes.

Stir occasionally to prevent sticking. The chicken should be tender and cooked through in punjabi chicken curry recipe.

Finishing Touches

Add garam masala and mix gently. Garnish with fresh coriander.

For restaurant-style punjabi chicken curry recipe, finish with a tablespoon of cream. The cream adds richness that complements the spices.

Serving Punjabi Chicken Curry Recipe

Serve hot with naan, roti, or jeera rice. This punjabi chicken curry recipe pairs perfectly with green chutney and sliced onions.

For authentic Punjabi experience, serve with hot phulka roti and a side of raita. The cooling yogurt helps balance the spices in punjabi chicken curry recipe.

Tips for Best Punjabi Chicken Curry Recipe

Use fresh chicken for best results. Older chicken takes longer to cook and may become tough in punjabi chicken curry recipe.

Do not skip the marination step - it makes the chicken tender and flavorful in punjabi chicken curry recipe.

Cook onions until really golden brown - this is the secret to deep flavor in punjabi chicken curry recipe.

Adjust chili according to your spice tolerance in punjabi chicken curry recipe.

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