Traditional Punjabi Chicken Curry
Traditional Punjabi Chicken Curry

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Traditional Punjabi Chicken Curry is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Traditional Punjabi Chicken Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

A traditional North Indian (Punjabi) curry dish. An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew. This recipe can be easily adapted to suit individual spice tastes.

To get started with this particular recipe, we must prepare a few ingredients. You can have traditional punjabi chicken curry using 12 ingredients and 5 steps. Here is how you can achieve it.

Ingredients needed to serve Traditional Punjabi Chicken Curry:

  1. 4 lb chicken wings (skinned)
  2. 1 regular onion, chopped
  3. 2 Cofresh Crushed Frozen Garlic
  4. 2 Cofresh Crushed Frozen Ginger
  5. 1 tsp tumeric powder
  6. 0.5 tbsp paprika powder
  7. 1/2 cup ghee
  8. 1 tbsp garam masala (Old Indian garam masala-ground)
  9. 1 tbsp freshly cracked pepper
  10. 2 tbsp green bird's eye chilli chopped
  11. 0.25-0.5 cup garlic greens, chopped
  12. 1.5 tbsp salt

You can also find more Main Course Chicken recipes like Mahi Murgh Chinese Style Claypot Chicken Glazed Casserole With Omelette Chicken Wings in Soya Sauce Here is an easy Punjabi chicken curry in pressure cooker. This is the most rustic chicken curry I have personally ever come across. This is a Perfect punjabi chicken curry for beginners. This chicken curry is made generally on a daily basis in Punjabi houwseholds.

Steps to cook Traditional Punjabi Chicken Curry:

  1. 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).
  2. 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)
  3. 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.
  4. 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.
  5. Serve with hot chapattis and raita

Out of the many Indian Chicken Recipes, this Punjabi Dhaba Style Chicken Curry Recipe is one of our favourites. Juicy morsels of chicken simmered in a smoky onion tomato gravy are perfect to pair with some Tandoori Roti, Laccha Paratha or Jeera Rice. A traditional Punjabi curry that we grew up eating weekly and was passed down to my mum by my nan. It's saucy and contains lots of tomato, garlic and ginger and tastes fantastic whether mild or very hot. It's usually eaten with rice or hot chapatis and a veg dish like saag (spinach) or a potato curry.

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