Punjabi Style Chicken Curry

Serves 1
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Directions

  1. 1Dice up your chicken breast.
  2. 2Dice up your chicken breast.
  3. 3Dice up your chicken breast.
  4. 4Marinate the chicken with turmeric powder, Kashmir red chili powder, ginger and garlic paste, salt and lemon juice.
  5. 5Marinate the chicken with turmeric powder, Kashmir red chili powder, ginger and garlic paste, salt and lemon juice.
  6. 6Marinate the chicken with turmeric powder, Kashmir red chili powder, ginger and garlic paste, salt and lemon juice.
  7. 7Mix and marinate the chicken really well.
  8. 8Mix and marinate the chicken really well.
  9. 9Mix and marinate the chicken really well.
  10. 10Keep the marinated chicken in the fridge.
  11. 11Keep the marinated chicken in the fridge.
  12. 12Keep the marinated chicken in the fridge.
  13. 13In a pan, add ghee and let it melt.
  14. 14In a pan, add ghee and let it melt.
  15. 15In a pan, add ghee and let it melt.
  16. 16Add cumin seeds and a few bay leaves.
  17. 17Add cumin seeds and a few bay leaves.
  18. 18Add cumin seeds and a few bay leaves.
  19. 19Let the cumin seeds crackle on medium flame until they have a slight color.
  20. 20Let the cumin seeds crackle on medium flame until they have a slight color.
  21. 21Let the cumin seeds crackle on medium flame until they have a slight color.
  22. 22Add finely chopped onions.
  23. 23Add finely chopped onions.
  24. 24Add finely chopped onions.
  25. 25Stir and caramelize the onions on a medium flame for about 3 to 4 minutes.
  26. 26Stir and caramelize the onions on a medium flame for about 3 to 4 minutes.
  27. 27Stir and caramelize the onions on a medium flame for about 3 to 4 minutes.
  28. 28Keep stirring to caramelize it evenly for about 5 to 6 minutes until the onion get a nice color.
  29. 29Keep stirring to caramelize it evenly for about 5 to 6 minutes until the onion get a nice color.
  30. 30Keep stirring to caramelize it evenly for about 5 to 6 minutes until the onion get a nice color.
  31. 31Add fresh ginger and garlic paste.
  32. 32Add fresh ginger and garlic paste.
  33. 33Add fresh ginger and garlic paste.
  34. 34Stir and cook the ginger and garlic paste for about 3 to 4 minutes on a medium flame or until the raw aromas have disappeared.
  35. 35Stir and cook the ginger and garlic paste for about 3 to 4 minutes on a medium flame or until the raw aromas have disappeared.
  36. 36Stir and cook the ginger and garlic paste for about 3 to 4 minutes on a medium flame or until the raw aromas have disappeared.
  37. 37Once you get a nice color and aroma, put the gas setting to lowest.
  38. 38Once you get a nice color and aroma, put the gas setting to lowest.
  39. 39Once you get a nice color and aroma, put the gas setting to lowest.
  40. 40Add turmeric powder, Kashmiri red chili powder, coriander powder, and a few green chilies.
  41. 41Add turmeric powder, Kashmiri red chili powder, coriander powder, and a few green chilies.
  42. 42Add turmeric powder, Kashmiri red chili powder, coriander powder, and a few green chilies.
  43. 43Add a tablespoon of water.
  44. 44Add a tablespoon of water.
  45. 45Add a tablespoon of water.
  46. 46Cook these spices for about 30 to 40 seconds on very low flame.
  47. 47Cook these spices for about 30 to 40 seconds on very low flame.
  48. 48Cook these spices for about 30 to 40 seconds on very low flame.
  49. 49Add a tablespoon or two of plain yogurt.
  50. 50Add a tablespoon or two of plain yogurt.
  51. 51Add a tablespoon or two of plain yogurt.
  52. 52Stir and cook your yogurt on a low flame for about 3 to 4 minutes.
  53. 53Stir and cook your yogurt on a low flame for about 3 to 4 minutes.
  54. 54Stir and cook your yogurt on a low flame for about 3 to 4 minutes.
  55. 55Add tomato puree (freshly ground tomatoes without any water addition).
  56. 56Add tomato puree (freshly ground tomatoes without any water addition).
  57. 57Add tomato puree (freshly ground tomatoes without any water addition).
  58. 58Add salt.
  59. 59Add salt.
  60. 60Add salt.
  61. 61Cook your tomatoes for about 3 to 4 minutes.
  62. 62Cook your tomatoes for about 3 to 4 minutes.
  63. 63Cook your tomatoes for about 3 to 4 minutes.
  64. 64Add marinated chicken into your pot.
  65. 65Add marinated chicken into your pot.
  66. 66Add marinated chicken into your pot.
  67. 67Put the gas setting to medium and cook this chicken, searing it in a pan for about 3 to four minutes on a medium flame.
  68. 68Put the gas setting to medium and cook this chicken, searing it in a pan for about 3 to four minutes on a medium flame.
  69. 69Put the gas setting to medium and cook this chicken, searing it in a pan for about 3 to four minutes on a medium flame.
  70. 70Once the chicken is nicely seared, add hot water to delaze the pan and create some sauce.
  71. 71Once the chicken is nicely seared, add hot water to delaze the pan and create some sauce.
  72. 72Once the chicken is nicely seared, add hot water to delaze the pan and create some sauce.
  73. 73If you have a lided pan, put the gas setting to lowest and cover the pan and let it simmer for about 5 to 6 minutes.
  74. 74If you have a lided pan, put the gas setting to lowest and cover the pan and let it simmer for about 5 to 6 minutes.
  75. 75If you have a lided pan, put the gas setting to lowest and cover the pan and let it simmer for about 5 to 6 minutes.
  76. 76Top it up with some garam masala, freshly sliced ginger julian, lots of coriander leaves, some toasted pesi matey leaves.
  77. 77Top it up with some garam masala, freshly sliced ginger julian, lots of coriander leaves, some toasted pesi matey leaves.
  78. 78Top it up with some garam masala, freshly sliced ginger julian, lots of coriander leaves, some toasted pesi matey leaves.
  79. 79Add lemon (optional).
  80. 80Add lemon (optional).
  81. 81Add lemon (optional).

Ingredients

  • 250 g diced chicken breast
  • 250 g diced chicken breast
  • 250 g diced chicken breast
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Kashmiri red chili powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 4 tbsp ghee or vegetable oil
  • 4 tbsp ghee or vegetable oil
  • 4 tbsp ghee or vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 2 finely chopped onions
  • 2 pureed tomatoes
  • 2 pureed tomatoes
  • 2 pureed tomatoes
  • 2 tbsp fresh ginger and garlic paste
  • 2 tbsp fresh ginger and garlic paste
  • 2 tbsp fresh ginger and garlic paste
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Kashmiri red chili powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 2 sliced and seedless green chilies
  • 2 sliced and seedless green chilies
  • 2 sliced and seedless green chilies
  • 4 tbsp plain yogurt
  • 4 tbsp plain yogurt
  • 4 tbsp plain yogurt
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • Julienned ginger
  • Julienned ginger
  • Julienned ginger
  • Finely chopped coriander leaves
  • Finely chopped coriander leaves
  • Finely chopped coriander leaves
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • Warm water as required
  • Warm water as required
  • Warm water as required

Equipment

pan

Tips

  • It's really important that you stir it continuously when you add yogurt because you don't want yogurt to split.
  • You know the yogurt is cooked when you see the fat coming on the surface.
  • Do not add any water while searing the chicken.
  • If you have a lidded pan, put the gas setting to lowest and cover the pan and let it simmer.