Recipe: Tasty Traditional Punjabi Chicken Curry

Traditional Punjabi Chicken Curry. Chicken curry just doesn't get any better. This is an authentic Punjabi chicken curry recipe that I have made hundreds of times since then. A traditional North Indian (Punjabi) curry dish.

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. For more recipes related to Punjabi Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad. You can cook Traditional Punjabi Chicken Curry using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Traditional Punjabi Chicken Curry

You need 4 lb of chicken wings (skinned).
It's 1 of regular onion, chopped.
Prepare 2 of Cofresh Crushed Frozen Garlic.
You need 2 of Cofresh Crushed Frozen Ginger.
Prepare 1 tsp of tumeric powder.
You need 0.5 tbsp of paprika powder.
You need 1/2 cup of ghee.
You need 1 tbsp of garam masala (Old Indian garam masala-ground).
It's 1 tbsp of freshly cracked pepper.
It's 2 tbsp of green bird's eye chilli chopped.
Prepare 0.25-0.5 cup of garlic greens, chopped.
It's 1.5 tbsp of salt.

All you need are some flavourful spices, herbs and chicken, and voila! Pair this scrumptious treat with some rice for a wholesome meal. A mouth-watering mix of Punjabi zesty spices with Bengali-style of cooking, Kukkad jhol makes for a yummy dinner party dish. Here is an easy Punjabi chicken curry in pressure cooker.

Traditional Punjabi Chicken Curry instructions

Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered)..
While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame).
After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken..
Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone..
Serve with hot chapattis and raita.

This is the most rustic chicken curry I have personally ever come across. This is a Perfect punjabi chicken curry for beginners. This chicken curry is made generally on a daily basis in Punjabi houwseholds. 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.