How to make Punjabi Chicken Curry -

Chicken on the bone cooked till tender in a simple spicy punjabi style onion tomato style gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Ghee (घी)

Cuisine : Punjabi

Course : Main Course Chicken

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For more recipes related to Punjabi Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Palak Chicken, Chatpata Chicken, Opor Ayam, Pepper Soya Chicken Supremes with Wasabi Foam.

Punjabi Chicken Curry

Punjabi Chicken Curry Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Punjabi Chicken Curry Recipe

  • Chicken skinned and cut into 1 inch pieces on the bone 750 grams

  • Ghee 3 tablespoons

  • Oil 2 tablespoons

  • Bay leaves 2

  • Green cardamoms 3-4

  • Black cardamom 1

  • Cinnamon 1 inch stick

  • Cloves 3-4

  • Black peppercorns 3-4

  • Onions chopped 3 large

  • Ginger paste 1 tablespoon

  • Garlic paste 2 tablespoons

  • Red chilli powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Tomatoes chopped 2 large

  • Salt to taste

  • Yogurt whisked 1 cup

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden.

Step 2

Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.

Step 3

Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the yogurt and sauté for five more minutes or till almost dry.

Step 4

Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.

Step 5

Sprinkle the garam masala powder, mix well and cook for two to three more minutes.

Step 6

Serve hot garnished with the coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.