Punjabi Chicken Curry
Directions
- 1Heat oil/ghee, fry whole spices for 30 seconds until fragrant, don’t burn them.
- 2Add onions and 1/2 tsp salt. Splash in 50ml water, cover for 5 minutes. Uncover, cook for 10 minutes until properly golden.
- 3Blitz ginger, garlic and chillies to a paste. Stir in, nestle in the whole tomatoes. Cover, cook for 5–7 minutes until skins loosen, then lift out and peel.
- 4Add turmeric, coriander powder, cumin powder, tomato purée and Kashmiri chilli powder if using. Mash the tomatoes back in. Cook for 6–8 minutes until thick and glossy, oil will come to the sides.
- 5Add chicken, stir to coat. Cook uncovered for 5–6 minutes, just until white, chicken breast toughens fast, don’t overdo it.
- 6Lower the heat. Stir in yogurt a spoon at a time so it doesn’t split.
- 7Add boiling water to just cover. Simmer for 8–10 minutes until tender.
- 8Off the heat, stir through butter, garam masala and most of the coriander. Rest for 2 minutes.
- 9Scatter the last of the coriander. Serve best with chapati, naan, rice and yogurt.
Ingredients
- 1 kg chicken breast, cubed
- 3 onions, finely chopped
- 2 tomatoes, whole
- 1 tbsp tomato purée
- 1 inch ginger, grated
- 6 garlic cloves, minced
- 4 green chillies
- 2 tbsp oil or ghee
- 2 tbsp yogurt
- 1 tbsp butter
- 1 handful fresh coriander
- 6 peppercorns
- 3 cloves
- 1 bay leaf
- 2 cm cinnamon
- 3 cardamom
- 1 tsp cumin seeds
- 0.5 tsp turmeric
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 1 tsp garam masala
- 1.5 tsp salt (divided)
- 1 tsp Kashmiri chilli powder (optional, for colour)
Tips
- Only use hot water when adjusting gravy thickness.
- Don't rush golden onions step, it's your flavour base.
- Chicken breast toughens fast, don’t overdo it.
- Stir in yogurt a spoon at a time so it doesn’t split.
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