Punjabi chicken curry

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IngredientsPunjabi chicken curry

  1. Chicken- 1 kg
  2. Onion  – 4 Nos Sliced
  3. Tomato – 3 Nos chopped
  4. Ginger Paste- 1.5 table spoon
  5. Garlic paste- 1 table spoon
  6. Coriander leaves – 5-6 table spoon
  7. Kashmiri Chilli Powder – 1 table spoon.
  8. Turmeric  – ½ Tsp.
  9. Oil – 3 table spoon
  10. Ghee -1 tsp Spoon

Pujabi Masala Powder

  1. Corriander seeds-2 table spoon
  2. Cinnamon – 2 inch pieces
  3. Big Cardamom – 4 Nos
  4. Small Cardamom- 4 Nos
  5. Pepper- 1/2 tsp spoon
  6. Zeera(cumin) – 1 1/2 tsp spoon
  7. Cloves – 5-6 Nos
  8. Fennel – 1.1/2 tsp spoon
  9. Bay leaves – 3 Nos
  10. Red Chili- 4 Nos
  11. Dry Ginger- 1 small piece

Dry Roast all the above spices for Masala powder till an aroma of spices are is released. Do not burn them. On Cooling  make a coarse powder and keep it tightly  closed so that aroma does not get released. It is always good to prepare masala fresh before cooking.

Preparation  :

  1. Take oil in a vessel, fry onion slices till golden brown.
  2. Add the ginger and garlic paste 2-3 minutes till raw smell go.
  3. Add the chill powder and turmeric powder and mix well.
  4. Add tomato and fry till pulpy  and oil start releasing.
  5. Add the ghee at this stage .
  6. Add Chicken and mix well for 2-3 minutes
  7. Add the Masala powder and nicely mix and leave it for few minutes till chicken starts releasing water. Add 1 cup water and salt to taste .
  8. Add 2 table spoon of coriander leaves. Mix well and cover with a lid and let it cook for  10 -12 minutes.
  9. Open the lid and check the chicken, let the gravy thicken. Once the Gravy is thick remove from the fire, decorate it with coriander and serve with roti, Chapatti or white rice.


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