# Punjabi Style Chicken Curry

A hearty and soul satisfying dish straight from the heart of Punjab, this homemade chicken curry is packed with bold spices, rustic flavours and pure comfort.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Dice up your chicken breast.
2. Marinate the chicken with turmeric powder, Kashmir red chili powder, ginger and garlic paste, salt and lemon juice.
3. Mix and marinate the chicken really well.
4. Keep the marinated chicken in the fridge.
5. In a pan, add ghee and let it melt.
6. Add cumin seeds and a few bay leaves.
7. Let the cumin seeds crackle on medium flame until they have a slight color.
8. Add finely chopped onions.
9. Stir and caramelize the onions on a medium flame for about 3 to 4 minutes.
10. Keep stirring to caramelize it evenly for about 5 to 6 minutes until the onion get a nice color.
11. Add fresh ginger and garlic paste.
12. Stir and cook the ginger and garlic paste for about 3 to 4 minutes on a medium flame or until the raw aromas have disappeared.
13. Once you get a nice color and aroma, put the gas setting to lowest.
14. Add turmeric powder, Kashmiri red chili powder, coriander powder, and a few green chilies.
15. Add a tablespoon of water.
16. Cook these spices for about 30 to 40 seconds on very low flame.
17. Add a tablespoon or two of plain yogurt.
18. Stir and cook your yogurt on a low flame for about 3 to 4 minutes.
19. Add tomato puree (freshly ground tomatoes without any water addition).
20. Add salt.
21. Cook your tomatoes for about 3 to 4 minutes.
22. Add marinated chicken into your pot.
23. Put the gas setting to medium and cook this chicken, searing it in a pan for about 3 to four minutes on a medium flame.
24. Once the chicken is nicely seared, add hot water to delaze the pan and create some sauce.
25. If 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.
26. Top it up with some garam masala, freshly sliced ginger julian, lots of coriander leaves, some toasted pesi matey leaves.
27. Add lemon (optional).

## 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.

## Source

- Original video: https://youtu.be/QV3zGSYNFi4?si=WR2YpVNpk7Vmdomb
- Recipe page: https://www.cliprecipe.com/recipe/b8914c6c-59c3-44e7-b91f-56fc65ea63cd
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt