Punjabi Chicken Curry

Name: Punjabi Chicken Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 800 g chicken (bone-in, skinless, cut into medium pieces); 3 pcs onion (medium, finely sliced); 3 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 0.5 cup yogurt (thick, whisked until smooth); 3 tbsp oil; 1 tsp cumin seeds; 2 pcs bay leaf; 2 inch cinnamon (stick); 4 pcs green cardamom (pods, lightly crushed); 8 pcs black peppercorns; 6 pcs cloves; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch cumin powder; 1 tsp garam masala; 0.5 tsp salt; 1.5 cup water; 3 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

A rustic, aromatic chicken curry from the heart of Punjab, simmered in a deeply spiced onion-tomato masala. The chicken soaks up the bold flavors of whole garam masala, ginger, garlic, and fresh yogurt, resulting in tender, fall-off-the-bone pieces in a thick, rich gravy. Best enjoyed with hot tandoori roti or steamed basmati rice.

PREP

25m

COOK

45m

SERVES

1 KATORI

496 cal

SERVINGS

METHOD · 7 STEPS

prep
Marinate the chicken.
1.Whisk yogurt in a bowl until smooth.
2.Add turmeric powder, 0.25 tsp salt, and half the red chili powder to the yogurt.
3.Add chicken pieces and coat well. Set aside for 15 minutes.
fry · ~10 min
Sear the marinated chicken.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium-high heat.
2.Sear marinated chicken pieces in batches until lightly browned on all sides (2-3 min per side).
3.Remove chicken and set aside on a plate.
TIPDon't overcrowd the pan, or the chicken will steam instead of searing.
temper · ~1 min
Make the whole-spice tempering.
1.Add the remaining 1 tbsp oil to the same pan and heat on medium.
2.Add cumin seeds, bay leaves, cinnamon, cardamom, peppercorns, and cloves.
3.Sauté until the spices crackle and release their aroma (30-45 seconds).
saute · ~20 min
Build the onion-tomato masala.
1.Add sliced onions and sauté until deeply golden brown (10-12 min).
2.Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears (1-2 min).
3.Add chopped tomatoes and remaining salt. Cook until tomatoes soften completely and oil starts to separate from the sides (8-10 min).
TIPPatience with the onions is key. Deep browning builds the curry's backbone flavor.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat to prevent burning.
2.Add remaining red chili powder, coriander powder, and cumin powder.
3.Stir continuously and sauté for 30-40 seconds until the spices are fragrant and darken slightly.
TIPKeep the heat low when adding ground spices — they burn quickly and turn bitter.
simmer · ~25 min
Simmer the chicken in the gravy.
1.Return the seared chicken pieces to the pan along with any resting juices.
2.Stir to coat the chicken well with the masala and cook for 2-3 minutes.
3.Pour in 1.5 cups of water, bring to a boil, then lower the heat to a gentle simmer.
4.Cover and cook for 20-25 minutes, stirring once halfway, until the chicken is tender and the oil floats on top.
TIPFor deeper flavour, let the curry simmer partially covered instead of fully covered.
garnish · ~2 min
Finish and garnish.
1.Sprinkle garam masala over the curry and stir gently.
2.Simmer uncovered for 2 more minutes to let the gravy thicken slightly.
3.Garnish with chopped coriander leaves and julienned ginger.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sear the chicken in batches to get a good brown crust, which adds deep flavor to the curry.
2
Cook the onions until deeply golden brown — this builds the rich, sweet backbone of the masala.
3
Bloom the ground spice powders on low heat to avoid burning, which makes them bitter.
4
Let the curry simmer uncovered for the final few minutes to let the gravy thicken to your liking.
5
Use thick, full-fat yogurt for the marinade — low-fat yogurt can curdle when cooked.
6
For extra depth, let the curry sit for 30 minutes before serving to allow flavors to meld.

RECIPE VARIATIONS

Adapt it for your goals.

Dairy Free / Vegan

Dairy-Free / Vegan

Replace yogurt with 1/4 cup cashew cream (soaked cashews blended with water) and use plant-based chicken or extra chickpeas. The cashew cream provides a similar rich, creamy texture without dairy.

Low Oil

Low-Oil

Reduce oil to 1.5 tbsp and use a non-stick pan. Sear chicken without extra oil (it will release its own fat) and sauté onions in a splash of water or broth. The curry will be lighter but still flavorful.

Quick Weeknight

Skip the marination and searing steps: simply add raw marinated chicken directly to the masala after blooming spices. This saves 20 minutes but yields a slightly less browned, though still delicious, curry.

Mild and Creamy

Add 1/4 cup of heavy cream or full-fat coconut milk along with the garam masala at the end. This mellows the spice heat and gives a restaurant-style silky texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Bone-in chicken provides lean protein that supports muscle repair and satiety, while the bones release collagen and minerals into the broth.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and black pepper are rich in anti-inflammatory compounds like curcumin and gingerol, which may support joint health and reduce oxidative stress.

✓

Digestive Support

Cumin, coriander, and fennel-like spices aid digestion by stimulating enzyme production. Yogurt provides probiotics that promote gut health.

✓

Rich in Antioxidants

Tomatoes are high in lycopene, a powerful antioxidant that supports heart health, and the spices (cinnamon, cloves) add additional protective plant compounds.

QUESTIONS?

Frequently asked questions

Yes, but reduce the simmering time to 15-18 minutes since boneless chicken cooks faster. The gravy may be slightly thinner without the bone marrow and cartilage.