Being from Delhi, I have grown up around my fair share of Punjabis. And one of the biggest perks of that has got to be the amaaazing food I got to eat! Whether it was birthdays, random get togethers, sleepovers, quick catch-ups : there has always been great food on hand! Always!
A staple at special events is usually a nice, thick chicken curry. Perfect to be mopped up with naan and then to be licked off the fingers 🙂 I have tried to recreate that feeling with this recipe. It is definitely yums in the tums and very reminiscent of Delhi ❤️
This curry is super easy to make and just simmers away till it gets to this beautiful colour and consistency. Marinating the chicken for 30-60 minutes helps to imbue some of the flavours into the meat.
Cooking down the whole spices and the onions till brown, soft and caramelized helps to get this colour and adds aroma as well as taste to the curry. Be patient, it is worth it 🙂
Tomatoes and curd help to balance out the flavours and add a bit of tang and sweetness to the curry. Add chilli as per your preference and then just let time do it’s thing!
Once the chicken is cooked through, serve hot with chapatis or naan and get ready for a long nap post 🙂
This is perfect for a weekend lazy lunch or dinner, with some beer on the side. Happy days!
Enjoy tucking in to this moist, luscious, thick curry!
Punjabi Chicken Curry
1 kg chicken – curry cut
2 tsp ginger garlic paste
1 tsp salt
1 tsp pepper
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp lemon juice
4 onions – blitzed
2 tomatoes – blitzed
2 green chillies – chopped
2 tsp cumin (jeera) seeds
4 tsp coriander (dhania) powder
1.5 inches cinnamon
3 bay leaves
4 black cardamon (badi elaichi)
2.5 tsp garam masala powder
2 tsp red chilli powder
4-5 tbsp oil
3 tbsp whisked curd
1/2 cup water
Salt to taste
Pinch of sugar
Fresh coriander for garnish
- Wash and dry the chicken pieces. Mix all the marinade ingredients and massage well into the chicken. Cover and keep in the fridge for 30 mins
- Heat oil in a wok/tawa. Once the oil is hot, reduce to low heat and add the spices (bay leaves, cumin seeds, cardamom, cinnamon). Cook for 1 min or so still cumin seeds splutter
- Add green chillies and cook for 1 min. Add the blitzed onion, a pinch of salt and a pinch of sugar. Mix well and cook for 5-7 mins till it becomes soft and browns nicely. Stir occasionally so it doesn’t stick to the pan.
- Once the onions are browned, add the blitzed tomato and a pinch of salt. Mix well and cook for 3-5 mins
- Add the red chilli powder, garam masala and coriander powder and cook for 1-2 minutes till a dark red colour comes through and oil starts separating from the sides
- Add the whisked yoghurt and mix well. The colour will fade a little, but as you cook for another 8-10 minutes it will come back
- Place the chicken pieces in the curry, add water and cover each piece nicely with the gravy
- Place the lid on the pan and cook for 20-25 minutes till almost done
- Uncover and cook for another 5-7 minutes till done and you have a thick gravy. Adjust salt and garnish with coriander. Serve hot