Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis.
India is such a Hodge-podge of so many regional cuisines and equally easy and complicated dishes across all these cuisines. Every region has at least one chicken curry to boast of. Though I would first think of Butter Chicken when I think of Punjabi cuisine, this one comes a close second. It is fairly easy, as long as you have the spice blend and there is no other complex steps, so you can easily make this on a weeknight for dinner.
Here are some other chicken curry recipes, that you may enjoy! (click on the image to take you to the recipe)
I had seen this recipe for a Punjabi Chicken Curry in Anjum's New Indian cookbook and I wanted to try that out. 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. That is when I realized that I had some Punjabi Garam Masala, all ready in one of my spice jars, something which has black cardamom in it and something that I rarely use. And, I thought, before it goes stale and loses its potency, let me make use of it in one more dish and that is how I made this Punjabi Chicken Curry for Saturday's lunch. So the idea for this recipe basically came from the book, but the recipe is all mine 🙂
Punjabi Chicken Curry – The Recipe
- Chicken breasts, bone in or boneless – 1 to 1 ½ lbs, cubed
- Oil – 1 tbsp
- Red Onion – 1, chopped
- Crushed Ginger – 1 tsp
- Crushed Garlic – 1 tbsp
- Thai Green Chillies, split lengthwise – 3
- Turmeric powder – ½ tsp
- Red Chilli Powder – 1 ½ tsp
- Punjabi Garam Masala – 2 tsp
- Tomatoes – 2, chopped
- Salt, to taste
- Cilantro, chopped – 2 tsp, for garnishHeat the oil in a kadhai or deep pan. Add the onions, green chillies, ginger and garlic to the oil and sauté till the onions turn golden brown. Add the turmeric powder, red chilli powder and the Punjabi Garam Masala to this and stir well.Add the tomatoes and let it cook well till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesn't stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a ¼ cup will do.Add salt and keep stirring every once in a while till the chicken is cooked well and you have a thick sauce of the tomatoes, onions and the spices.Garnish with cilantro and serve hot with chapatis or rice.
Note: Punjabi Garam Masala Recipe
1 tablespoon cumin seeds
¾ tablespoon cardamom seeds
¾ tablespoon black pepper corn
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¾ teaspoon cloves
2 1” piece cinnamon
¾ teaspoon mace
¾ teaspoon caraway seeds (shahjeera)
2 bay leaves, crushed
½ teaspoon grated nutmeg
½ teaspoon ginger powder
Dry roast all the ingredients except the ginger powder on a griddle till you get an aroma of the spices. Make sure that they dont get burnt. Grind them to a fine powder in a spice grinder/coffee grinder. Add the ginger powder. Store in an air-tight spice jar.
📖 Recipe
Punjabi Chicken Curry
Ingredients
- Chicken breasts , bone in or boneless – 1 to 1 ½ lbs, cubed
- Oil – 1 tbsp
- Red Onion – 1 , chopped
- Crushed Ginger – 1 tsp
- Crushed Garlic – 1 tbsp
- Thai Green Chillies , split lengthwise – 3
- Turmeric powder – ½ tsp
- Red Chilli Powder – 1 ½ tsp
- Punjabi Garam Masala – 2 tsp
- Tomatoes – 2 , chopped
- Salt , to taste
- Cilantro , chopped – 2 tsp, for garnish
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Heat the oil in a kadhai or deep pan. Add the onions, green chillies, ginger and garlic to the oil and sauté till the onions turn golden brown. Add the turmeric powder, red chilli powder and the Punjabi Garam Masala to this and stir well.
- Add the tomatoes and let it cook well till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesn't stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a ¼ cup will do.
- Add salt and keep stirring every once in a while till the chicken is cooked well and you have a thick sauce of the tomatoes, onions and the spices.
- Garnish with cilantro and serve hot with chapatis or rice.
Notes
¾ tablespoon cardamom seeds
¾ tablespoon black pepper corn
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¾ teaspoon cloves
2 1” piece cinnamon
¾ teaspoon mace
¾ teaspoon caraway seeds (shahjeera)
2 bay leaves, crushed
½ teaspoon grated nutmeg
½ teaspoon ginger powder
Dry roast all the ingredients except the ginger powder on a griddle till you get an aroma of the spices. Make sure that they dont get burnt. Grind them to a fine powder in a spice grinder/coffee grinder. Add the ginger powder. Store in an air-tight spice jar.
Charla @ That Girl Cooks Healthy says
I wouldn't say no to a good ole curry - please pass me a plate or two.
Manju says
Sure! Anytime ?
Katie | Healthy Seasonal Recipes says
Glad you shared how to make the garam masala from scratch since I don't have a jar of that type of garam masala in my pantry. The chicken really sounds great. I am sure this is so flavorful and fragrant!
Manju says
Thank you Katie! Yes, this is one of those spice mixes that is not very commonly found ready made.
Bintu - Recipes From A Pantry says
I bet this tastes so authentic. Glad you showed how to make garam masala, very useful
Manju says
Thank you Bintu
Dannii @ Hungry Healthy Happy says
I bet that is just bursting with flavour. Thursday night is curry night in our house and this might have to go on the menu for next week.
Manju says
Thanks Dannii. Do let me know if you try it!
Emily says
This sounds fantastic, I love a good curry but wouldn't know where to start myself thanks so much for sharing your recipe!
Manju says
Of course! ?
Ruxana says
Delicious chicken curry ,can feel the aroma of that spices added in the curry!
Manju says
Thank you Ruxana!
Patty says
Thank you for sharing the garan masala from scratch!! I can't wait to put all those spices together and begin cooking Chicken Punjabi style which I love.
Manju says
Making your own Garam Masala is one of the best things you can do! I hope you get to cook all your favorite dishes with this.
sonakshi saxena says
Hey, Dear First Let Me Thank you for sharing this different style chicken curry as a north Indian I had tried so many chicken recipes even dishes and even so many variants for chicken curry but today you shared this punjabi style and I never knew that we can make chicken curry like this I was a nice experience knowing this so I have saved this recipe in my sticky notes so that I will not forget and I should try this in a day or two coz I also try to write on my not so famous Blog so have to make time but I m sure I m gonna try this . and you check my blog and let me know if you have any suggestion for me as guru lol . okey b...bye take care and keep writing your recipes are awesome
Lisa says
I was so excited to find this recipe because Punjabi chicken curry has always been my absolute favorite. My childhood, many years ago, was spent in India because my dad was with USAID. He designed and built BIG hydro-electric dams. Since those projects take years to complete, we lived in India for many years. Anyway, Punjabi food is a favorite but not so easy to find. I've made this curry twice now and it brings back wonderful memories. My parents are gone now but I know they are smiling! Thank you so much.
Manju says
That is the most sweetest comment Ive ever gotten! Thank you so much for taking the time to post it. Happy to have helped with rebuilding your memories, thats what food does to us right?! ????
Amanda says
I didn't make my own garam masala but I made this last night. Without doubt the best Indian meal I have every made. The recipe has been written into my book and will be a firm favourite!
Manju says
Thank you for sharing that Amanda! So glad you loved the recipe ????
Matt Lee-Cross says
very good, added a bit more chilli
Manju says
Thank you, Matt.