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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.
For 4 servings
Marinate the Chicken
Prepare the Gravy Base (Bhuna Masala)
Cook the Masala
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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.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 353.07 calories per serving with 37.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Finish and Garnish
For a richer, restaurant-style curry, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking, just before adding the garam masala.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
You can use boneless, skinless chicken thighs or breast, cut into 1.5-inch cubes. Reduce the simmering time in step 5 to 10-12 minutes, as boneless chicken cooks faster.
Follow steps 1-4 in a pressure cooker. After searing the chicken, add the hot water, secure the lid, and pressure cook on high for 2 whistles (about 8-10 minutes). Let the pressure release naturally before finishing with garam masala and kasuri methi.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful natural anti-inflammatory compounds that can help reduce inflammation in the body.
The blend of spices, particularly garlic, ginger, and cloves, contains antioxidants and compounds that are known to have immune-boosting properties, helping the body defend against infections.
One serving of this Punjabi Chicken Curry contains approximately 380-450 calories, depending on the cut of chicken used and the amount of oil. This estimate does not include accompaniments like rice or roti.
Yes, it can be a healthy dish. It's rich in protein from chicken and contains beneficial spices like turmeric and ginger. To make it healthier, you can use less oil, opt for chicken breast, and serve it with whole wheat roti or brown rice.
Absolutely! You can use 500g of boneless chicken thighs or breast, cut into cubes. Since boneless chicken cooks faster, reduce the simmering time in step 5 to about 10-12 minutes to prevent it from becoming dry.
If the gravy is too thin, simmer it uncovered for a few more minutes to allow the excess water to evaporate. If it's too thick, simply stir in a little hot water until you reach your desired consistency.
Yes, this curry is perfect for making ahead. In fact, the flavors deepen and it often tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
It pairs wonderfully with Indian breads like naan, roti, or paratha. It's also delicious with steamed basmati rice or jeera rice. A side of kachumber salad or raita complements the meal perfectly.