Punjabi Style Chicken Curry

Ingredients

• 1 kg Chicken breast (cut into bite‑size cubes)
• 1.5 tsp Turmeric powder (for marination and later)
• 2 tsp Kashmiri red chili powder (mildly spicy and gives red colour)
• 2 tbsp Ginger‑garlic paste (divided between marination and cooking)
• 2 tsp Salt (adjust to taste)
• 2 tbsp Lemon juice (for marination; optional extra at end)
• 2 tbsp Ghee (for authentic flavor; can use vegetable oil)
• 1 tsp Cumin seeds (tempering)
• 2 pieces Bay leaves (tempering)
• 2 medium Onion (finely chopped)
• 1 tsp Coriander powder
• 2 pieces Green chilies (slit lengthwise)
• 1 tbsp Water (for spices)
• 2 tbsp Plain yogurt (full‑fat, stir continuously to avoid splitting)
• 2 cup Tomato puree (freshly ground tomatoes, no added water)
• 1 cup Hot water (for deglazing)
• 1 tsp Garam masala (add at the end)
• 1 tsp Fresh ginger (julienned)
• 2 tbsp Coriander leaves (chopped, for garnish)
• 1 tsp Kasuri methi (dried fenugreek leaves) (toasted)
• 1 tsp Lemon juice (optional) (adds bright flavor at the end)

Instructions

1. Dice and marinate the chicken

   Cut the chicken breast into bite‑size cubes. In a bowl combine turmeric, Kashmiri red chili powder, 1 tbsp ginger‑garlic paste, salt and lemon juice. Add the chicken, mix well and let it marinate in the refrigerator for at least 15 minutes.

   Time: PT10M

2. Temper spices in ghee

   Heat 2 tbsp ghee in a heavy‑bottomed pan over medium heat. Add 1 tsp cumin seeds and 2 bay leaves. Let the seeds crackle and turn lightly golden.

   Time: PT3M

   Temperature: medium

3. Caramelize onions

   Add the finely chopped onions to the pan. Stir continuously and cook until they turn a deep golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Cook ginger‑garlic paste

   Stir in the remaining 1 tbsp ginger‑garlic paste. Cook for 4 minutes on medium heat until the raw aroma disappears.

   Time: PT4M

   Temperature: medium

5. Bloom the spices

   Add ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, slit green chilies and 1 tbsp water. Cook on low heat for about 30‑40 seconds, stirring constantly.

   Time: PT1M

   Temperature: low

6. Incorporate yogurt

   Stir in 2 tbsp plain yogurt. Keep the flame low and cook for 4 minutes, stirring continuously until the fat rises to the surface.

   Time: PT4M

   Temperature: low

7. Add tomato puree

   Add 2 cups fresh tomato puree and a pinch of salt. Cook for 4 minutes until the oil separates from the masala.

   Time: PT4M

   Temperature: low

8. Sear the marinated chicken

   Add the marinated chicken pieces to the pan. Increase heat to medium and sear for 4 minutes, allowing the pieces to brown without adding water.

   Time: PT4M

   Temperature: medium

9. Deglaze and simmer

   Pour 1 cup hot water into the pan to deglaze, scraping up any browned bits. Reduce the flame to low, cover with a lid and let it simmer for 6 minutes until the chicken is cooked through and the sauce thickens.

   Time: PT6M

   Temperature: low

10. Finish with aromatics

    Turn off the heat. Stir in 1 tsp garam masala, julienned ginger, chopped coriander leaves, toasted kasuri methi and optional lemon juice. Mix gently and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g