Punjabi Chicken Curry
Chicken curry is a flavourful dish made with chicken simmered in a spiced gravy typically prepared with ingredients like onions, tomatoes, garlic, ginger, and a blend of aromatic spices such as turmeric, cumin, coriander, and chili. It is a popular dish in many cuisines, especially South Asian, and is often served with rice or bread like naan or roti. Variations may include coconut milk, yogurt, or cream for added richness.
Equipment
- 1 Large Mixing Bowl
- 1 Heavy bottom Pan
- 1 spatula spoon
Ingredients
- Marination Ingredients
- 1 kg Chicken
- ½ tbsp Turmeric/ Haldi
- ½ tbsp Red chilli Powder,
- ½ tbsp Salt
- Curry Ingredients
- 350 gms Onions
- 1.5 tbsp Ginger & garlic paste
- 20 ml Mustard Oil
- 20 ml Sunflower Oil
- 200 gms Tomatoes
- ½ tsp Whole Cumin
- ½ tsp Whole Black pepper
- ½ tsp Whole Cloves
- ½ tsp whole Coriander
- ½ tsp Crushed Red Chilli
- 3 pcs Start Aniseed
- ½ tbsp Cumin Powder
- ½ tbsp Coriander Powder
- ½ tsp Bay & Green Gold Blend
- ½ tsp Black & Bold Spice Mix
- ½ tsp Kashmiri chilli powder,
- ½ tsp Red Chilli powder
- 1 tbsp Turmeric/ Haldi
- ¼ tsp Cinnamon Powder
- ¼ tsp Mace
- 1 tbsp Meat Masala
- 1 tbsp Salt as per taste
- Garnishing Ingredients
- ½ tbsp Garlic flakes
- ½ tbsp Ginger Julien
- 1 tbsp Green Coriander
Instructions
- Ideally Marinate Chicken using the salt, turmeric and red chilli
- Now in a bigger pot sear them and keep aside.
- Add more oil and start with tadka, whole spices followed by ginger and garlic, and chopped red onions
- Once onions are done, add powders spices followed by tomatoes and blend them once ready.
- Now add chicken or lamb in to the pot and cook for some time to roast mix the whole lot
- Now add water and bring it to boil about 10-15 minutes.
- Now, finish with Ginger julienne and green coriander.
