Punjabi Chicken Curry

Ingredients

• 1 kg Boneless skinless chicken thighs (cut into bite‑size pieces)
• 0.25 cup Plain unflavored yogurt (room temperature)
• 0.5 tsp Turmeric powder
• 0.25 tsp Kashmiri red chili powder (mild, gives vibrant color)
• 0.5 tsp Salt
• 0.5 tsp Coarsely crushed black pepper
• 2 tbsp Mustard oil (or any neutral oil)
• 2 tbsp Ghee (divided, can substitute butter)
• 1 piece Dried bay leaf
• 1 piece Cinnamon stick (small stick)
• 2 pods Green cardamom pods (slightly crushed)
• 2 pieces Cloves
• 1 tsp Cumin seeds
• 1 tbsp Fresh ginger (finely minced)
• 1 tbsp Garlic cloves (finely minced)
• 1 piece Large onion (finely chopped)
• 1 piece Large tomato (finely chopped)
• 1 tsp Ground coriander powder
• 1 tsp Kasuri methi (dried fenugreek leaves) (crushed before adding)
• 1 tsp Garam masala powder
• 1.5 cup Hot water (boiling)
• 2 pieces Green chilies, whole (optional, slit lengthwise)
• 2 tbsp Fresh coriander leaves (chopped, for garnish)

Instructions

1. Marinate the chicken

   Combine chicken pieces with yogurt, turmeric, Kashmiri red chili powder, salt, and coarsely crushed black pepper. Mix well, cover, and refrigerate for at least 30 minutes or overnight.

   Time: PT30M

2. Prepare aromatics

   Finely chop the onion, ginger, garlic, and tomato. Set aside.

   Time: PT10M

3. Heat oil and temper whole spices

   In the pan, heat mustard oil and 1 tbsp ghee over medium‑high heat. When shimmering, lower to low and add bay leaf, cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir for 30 seconds until fragrant.

   Time: PT2M

4. Sauté ginger and garlic

   Add the minced ginger and garlic to the pan. Stir for about 1 minute on medium heat.

   Time: PT1M

5. Fry the onions

   Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions turn golden brown and the oil starts to separate and “dance” around the sides.

   Time: PT10M

6. Add tomato

   Stir in the chopped tomato and cook for 2–3 minutes until it softens.

   Time: PT3M

7. Add turmeric

   Sprinkle turmeric powder over the mixture and stir for 2 minutes.

   Time: PT2M

8. Add Kashmiri red chili powder

   Add the Kashmiri red chili powder (or paprika for no heat) and stir for 1 minute.

   Time: PT1M

9. Cook the chicken

   Add the marinated chicken along with any remaining yogurt‑marinade. Mix well and cook on high heat for about 5 minutes, stirring frequently.

   Time: PT5M

10. Add extra ghee

    Stir in the remaining 1 tbsp ghee (or butter) for richness.

    Time: PT1M

11. Add ground coriander

    Sprinkle ground coriander powder and stir for 2 minutes.

    Time: PT2M

12. Dry the excess liquid

    Continue cooking on medium heat, allowing the water released from the chicken to evaporate. When the liquid reduces and oil rises to the surface, the mixture is dry enough.

    Time: PT10M

13. Add fenugreek and garam masala

    Crush the kasuri methi between your palms and add it along with garam masala powder. Stir for 1 minute.

    Time: PT1M

14. Simmer the curry

    Pour in 1.5 cups of hot water (add whole green chilies if using). Cover the pan, reduce heat to low, and let it simmer for 15 minutes, stirring once halfway through.

    Time: PT15M

15. Finish and garnish

    Remove the lid, discard the bay leaf, cinnamon stick, and cardamom pods if visible. Sprinkle chopped fresh coriander leaves and give a final stir.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g