Punjabi Chicken Curry
The Punjabi dhaba chicken — bone-in chicken pieces cooked in a thick, dark-red onion-tomato masala built by frying onions until deeply caramelised, adding ginger-garlic paste, tomatoes, and a blend of coriander, cumin, red chilli, and garam masala, then slow-cooking the chicken until the oil rises to the surface signalling the masala is done. Finished with dried fenugreek leaves (kasuri methi) and a touch of cream in restaurant versions, left richer and oilier in dhaba versions. The gold standard of Punjabi home cooking — the preparation most frequently made for Sunday family meals across Punjab.
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Recipe
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Mustard oil |
|
1 large | Onion , finely chopped |
|
2 medium | Tomato , pureed |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add chopped onions and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add pureed tomatoes and cook until the oil separates from the masala.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 7 Add the chicken pieces and coat them with the masala. Cook for 5-7 minutes.
- 8 Pour in water and bring the curry to a boil. Reduce the heat, cover, and simmer for 20-25 minutes or until the chicken is cooked through.
- 9 Sprinkle garam masala and mix well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.