Easiest Way to Cook Tasty Traditional Punjabi Chicken Curry

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Traditional Punjabi Chicken Curry. A traditional North Indian (Punjabi) curry dish. An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore. Punjabi Style Chicken Curry: This chicken recipe is from Punjab, India. Punjab is located in northern part of India.

Traditional Punjabi Chicken Curry Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world. Ingredients used in recipes comes from tradition and old ways of cooking. A Punjabi Chicken Karahi is an onion and tomato based dish with plenty of garlic and ginger added as well. You can have Traditional Punjabi Chicken Curry using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Traditional Punjabi Chicken Curry

  1. It's 4 lb of chicken wings (skinned).
  2. Prepare 1 of regular onion, chopped.
  3. It's 2 of Cofresh Crushed Frozen Garlic.
  4. You need 2 of Cofresh Crushed Frozen Ginger.
  5. It's 1 tsp of tumeric powder.
  6. Prepare 0.5 tbsp of paprika powder.
  7. You need 1/2 cup of ghee.
  8. Prepare 1 tbsp of garam masala (Old Indian garam masala-ground).
  9. Prepare 1 tbsp of freshly cracked pepper.
  10. You need 2 tbsp of green bird's eye chilli chopped.
  11. Prepare 0.25-0.5 cup of garlic greens, chopped.
  12. Prepare 1.5 tbsp of salt.

This Punjabi recipe carefully blends spices for a subtle yet tasty dish. Sometimes call Chicken Kadai it is basically chicken curry from Northern India and Pakistan. Punjabi Chicken Curry Dhaba Style recipe with stepwise instructions. I have tasted many a times dhabas on highways and love their food.

Traditional Punjabi Chicken Curry step by step

  1. Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered)..
  2. While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame).
  3. After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken..
  4. Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone..
  5. Serve with hot chapattis and raita.

This is my own version of recipe which tastes equally good as dhaba ones. I had made chicken curry, veg curry, rice and some pan fried chicken for lunch. Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis. Every region has at least one chicken curry to boast of. Though I would first think of Butter Chicken when I think of Punjabi cuisine, this one comes a close second.