A classic North Indian comfort food! Tender chicken pieces simmered in a rich, aromatic onion-tomato gravy spiced with traditional Punjabi masalas. Perfect for a hearty weeknight dinner, best served with fresh roti or steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Punjabi Chicken Curry, Steamed Basmati Rice and Kachumber Salad
Aromatic Punjabi Chicken Curry with fluffy rice - perfectly spiced, protein-packed comfort food for dinner!
This north_indian dish is perfect for dinner. With 662.78 calories and 44.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
2 pcs Onion (medium, finely chopped)
3 pcs Tomatoes (medium, pureed)
1 tsp Kashmiri Red Chili Powder (for color)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
2 pcs Green Chili (slit lengthwise)
1.5 cup Hot Water (adjust for desired consistency)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked yogurt, 1 tbsp of the ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Gravy Base (Bhuna Masala)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' step is crucial for developing the deep, rich flavor of the curry.
3
Cook the Masala
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: Kashmiri red chili powder, coriander powder, cumin powder, and the remaining salt. Stir well and cook for another minute until the spices are fragrant.
4
Cook the Chicken
Add the marinated chicken pieces to the pan, including any leftover marinade.
Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned and sealed on all sides.
Add the slit green chilies and mix well.
5
Simmer the Curry
Pour in 1.5 cups of hot water and stir everything together, scraping any browned bits from the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through and the gravy has thickened to your liking.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and crushed kasuri methi (rub it between your palms before adding to release its aroma).
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 5-10 minutes before serving. This allows the flavors to meld beautifully.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
