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Punjabi Chicken Curry

Punjabi Chicken Curry

Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Manju


  • 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


  • 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.


Punjabi Garam Masala Recipe
1 tbsp cumin seeds
¾ tbsp cardamom seeds
¾ tbsp black pepper corn
1 tsp coriander seeds
1 tsp fennel seeds
¾ tsp cloves
2 1” piece cinnamon
¾ tsp mace
¾ tsp caraway seeds (shahjeera)
2 bay leaves, crushed
½ tsp grated nutmeg
½ tsp 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.