Traditional Punjabi Chicken Curry. Punjabi Style Chicken Curry: This chicken recipe is from Punjab, India. Punjab is located in northern part of India. Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.

An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew. This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan. You can have Traditional Punjabi Chicken Curry using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Traditional Punjabi Chicken Curry

Prepare of chicken wings (skinned).
It's of regular onion, chopped.
Prepare of Cofresh Crushed Frozen Garlic.
Prepare of Cofresh Crushed Frozen Ginger.
You need of tumeric powder.
Prepare of paprika powder.
Prepare of ghee.
You need of garam masala (Old Indian garam masala-ground).
It's of freshly cracked pepper.
You need of green bird's eye chilli chopped.
Prepare of garlic greens, chopped.
It's of salt.

Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis. 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. Punjabi chicken curry. (Anjum's Australian Spice Stories).

Traditional Punjabi Chicken Curry step by step

Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered)..
While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame).
After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken..
Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone..
Serve with hot chapattis and raita.

Previous Next Show Grid. "For me this chicken curry is soul food, it is the curry we had every week and is light and almost broth like. The chicken is important here as it really rounds the flavours of the dish. This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves. Punjabi Chicken Curry Dhaba Style recipe with stepwise instructions. I have tasted many a times dhabas on highways and love their food.