Punjabi Chicken Curry | Chicken Curry | Punjabi Chicken Curry Recipe | Tari Wala Chicken

Punjabi Chicken Curry
Punjabi Chicken Curry

Punjabi Chicken Curry | Chicken Curry | Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Chicken Gravy Recipe | Punjabi Chicken Recipe

Ingredients for Punjabi Chicken Gravy Recipe:

Chicken, Whole, Curry Cut, Skinless - Chik Plaza
  • Chicken, curry cut with bones- 500 gms

Marinate with:

  • Whisked curd/yogurt- 1/2 cup
  • Salt- 1 tsp
  • Turmeric powder- 1/4 tsp
  • For paste, to be fried & blended:
  • Cumin seeds- 1 tsp
  • Green cardamom- 4
  • Cloves-3
  • Cinnamon- 1/2 inch piece
  • Black cardamom-1
  • Bay leaf-1
  • Onion sliced-2 medium
  • Ginger chopped-1” piece chopped
  • Garlic cloves- 5
  • Oil- 1.5 tbsp
  • Tomato purée- 1 cup or purée of 2 fresh tomatoes
  • Red Chilli powder- 1 tbsp
  • Coriander powder-2 tsp
  • Cumin powder-1 tsp
  • Garam masala (powder) – 1/2 tsp
  • Kasuri Methi (Roasted and Crushed) – 1 tsp
  • Amchur powder (Dry Mango Powder)- 1/4 tsp
  • Oil- 3-4 tbsp
Punjabi Chicken Curry Recipe

Preparation:

  • Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 Minutes.
  • To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 Minutes till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
  • Make a purée of 2 medium sized tomatoes. Alternatively  use readymade tomato purée.

Process:

  • Heat oil in a Kadai or pan & add the blended paste.
  • Sauté & stir on medium heat for around 4 Minutes till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
  • Now add the tomato purée and sauté for around 2 Minutes till oil separates.
  • Add Red Chilli powder, Coriander, Cumin powder and mix well and sauté on medium Till Oil Separates. Add a splash of water and continue sautéing of the masala tends to stick to the pan.
  • Now add the marinated chicken and fry & stir it on high heat for around 3 Minutes.
  • Continue to sauté on medium heat for 10 More Minutes.
  • Mix well on a lower flame to minimum and cover & cook for 5 Minutes.
  • Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
  • Mix it well and cover & cook on low heat for 15 Minutes.
  • Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 Minutes.
  • Serve hot with roti or rice.
Punjabi Chicken Curry

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