Punjabi Chicken Curry Recipes

PUNJABI CHICKEN CURRY

Steps:

• Heat 7 teaspoons oil in a pan over medium heat. Add onions, chile peppers, cumin seeds, and bay leaves. Stir until beginning to brown, 5 to 7 minutes. Add ginger-garlic paste; cook, stirring well to make sure it completely dissolves, 2 to 3 minutes. Cover and cook until onions and chiles soften, about 2 minutes more.
• Add garam masala, chile powder, coriander, and turmeric. Cook and stir until mixture is the texture of gravy and oil separates, about 2 minutes.
• Stir in tomatoes and cook until soft, about 5 minutes. Cover the pan and cook for 2 minutes. Uncover and continue to cook until reduced, 3 to 4 minutes more. Set aside and keep warm.
• Heat remaining 2 teaspoons oil in a large pan over medium heat. Add chicken and season with salt. Cook until browned, 5 to 7 minutes per side. Stir in curry mixture until well combined. Reduce heat to low, cover, and cook for 5 minutes.
• Pour in water; stir for 30 seconds. Season with salt. Cover and cook over medium heat until chicken thighs are no longer pink in the centers and curry thickens, about 15 minutes more. Remove from heat and let stand for 15 minutes more. Garnish with cilantro.

PUNJABI CHICKEN CURRY

Steps:

• Heat the butter in a pan and add the finely chopped onion.
• Once the onion has softened but before it browns, add the blended or crushed ginger, garlic and chillies.
• Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric and cumin seeds.
• Reduce the heat so the spices don't burn and give the 'tarkha' as it's called, a good stir.
• Add a tin of plum tomatoes and turn up the heat and stir, squashing down the tomatoes to make a smooth paste. This will take 5 or 6 minutes and you should keep stirring the mixture until the water has reduced down.
• Once the paste has thickened, add the diced chicken and stir on a high heat until again, the water has reduced completely.
• Add 1 pint of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
• Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 20mins to 30mins.
• Add the chopped coriander leaves, turn the heat up and reduce down to the consistency you like for about 5 to 10mins.
• Serve with yogurt/raita and a chapati and some pickle. Also great with rice.

PUNJABI CHICKEN IN THICK GRAVY

Steps:

• Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
• Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
• Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.