Recipe: Perfect Punjabi style Chicken curry

Punjabi style Chicken curry. Punjabi Style Chicken Curry: This chicken recipe is from Punjab, India. Punjab is located in northern part of India. Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.

When cooked, it can be presented in many guises. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. You can have Punjabi style Chicken curry using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Punjabi style Chicken curry

You need 4 of Chicken legs on the bone.
Prepare 4 tsp of garlic & ginger paste.
It's 2 of onions.
Prepare 1 Tin of chopped tomato.
Prepare 1 Tsp of tomato paste.
It's 4 of cloves.
It's 1/2 of cinnamon stick.
You need 1 tsp of coriander seeds.
Prepare 1 tsp of cumin seeds.
It's 1 tsp of red chilli powder.
Prepare 1 of black cardamom.
You need 1/2 tsp of cumin powder.
Prepare 1 tsp of garam masala.
It's 2 tsp of turmeric.
It's 2 of green chillis and coriander.

Saute until they change color to light brown but don't burn them. Out of the many Indian Chicken Recipes, this Punjabi Dhaba Style Chicken Curry Recipe is one of our favourites. Juicy morsels of chicken simmered in a smoky onion tomato gravy are perfect to pair with some Tandoori Roti, Laccha Paratha or Jeera Rice. I had seen this recipe for a Punjabi Chicken Curry in Anjum's New Indian cookbook and I wanted to try that out.

Punjabi style Chicken curry instructions

Chop the legs in to small pieces and wash them 3 times. To marinade the chicken put 1 tsp ginger and garlic paste, 1/2 tsp cumin powder, 1/2 turmeric, 1/2 tsp coriander powder and 1/2 salt. Leave that for 1 hour..
In the other pan, fry off the cloves, cinnamon stick, black cardamom for 1 min. Add cumin seeds, ginger and garlic paste,chopped onions and let it cook till the onion get brown. Add tomato paste and chopped tomato. Cook it for another 4 -5 mins. Add turmeric, coriander powder, red chilli powder and salt to taste. Cook it till it turns in to a paste..
Shallow fry the chicken with little oil. Once it’s fried, put the chicken in to the paste. Add little water to cover the chicken and let it simmer on slow heat. Add less water, if you want dry curry..
Once all cooked, at the last add garam masala, coriander and fresh green chillis. Serve the curry with rice, naan or chapati..

When I started reading the recipe, it did not seem very different from the regular chicken curry I make with garam masala, only thing she used a little of bay leaves, black cardamom and cloves along with the regular garam masala. Punjabi Chicken Curry / Thick gravy Chicken Curry. Punjabi Chicken curry/ Punjabi chicken Masala is a classic Indian dish; vibrant with rich flavorful gravy. It is a popular Dhaba style dish with succulent chicken pieces cooked in a heartwarming spice mix. The rich creamy gravy is what makes this Punjabi Chicken curry exotic and appealing.