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Punjabi Chicken Curry
A classic Punjabi-style chicken curry made with boneless skinless chicken thighs, marinated in yogurt and spices, then simmered in a fragrant tomato‑onion gravy enriched with mustard oil, ghee, and aromatic whole spices. Best served with roti, naan, or rice.
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Critical Success Points
- • Marinating the chicken for at least 30 minutes
- • Frying onions until oil separates
- • Drying out excess liquid before adding water
- • Simmering covered on low heat for 15 minutes
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Handle the pan with oven mitts when adding whole spices to avoid burns.
- • Be cautious when removing the lid after simmering; steam can cause burns.
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