Chicken Curry Recipe
Authentic Punjabi Chicken Curry Recipe – A Spicy Comfort Classic from Indian Punjab
Introduction
Few dishes define the soul of Punjabi home cooking as beautifully as Punjabi Chicken Curry. With its fiery-red appearance, tender chicken, and robust aroma of fresh masalas, this dish is more than just a meal — it’s a heartfelt tradition passed down through generations. Rich, rustic, and full of warmth, Punjabi Chicken Curry is a staple across kitchens in both rural and urban Punjab.
Unlike butter chicken or creamy restaurant gravies, this version is bold, earthy, and cooked with simple ingredients that pack incredible flavor. Made with love, this dish is often served during family lunches, festive dinners, or even comforting weeknight meals. In this article, you’ll discover an authentic, step-by-step Punjabi Chicken Curry recipe, the cultural context behind it, useful tips, variations, and FAQs to help you master this North Indian classic.
What is Punjabi Chicken Curry?
Punjabi Chicken Curry is a spicy and flavorful North Indian chicken dish, cooked in a tomato-onion base with a blend of whole and ground spices. It is distinct from restaurant-style curries due to its:
- Use of mustard oil or desi ghee
- Rich, thick masala made with onions, tomatoes, garlic, and ginger
- Generous seasoning with Punjabi-style garam masala
- Simple, homestyle method of cooking that brings out deep flavors
This dish is often cooked in iron kadhais (woks) or degchis, and simmered patiently until the oil separates from the masala and the chicken becomes juicy and tender.
Cultural Significance in Punjab
In Punjab, food is a reflection of lifestyle — hearty, lively, and rooted in tradition. Chicken curry is commonly made:
- On Sundays for special family meals
- During festivals like Lohri, Baisakhi, Diwali
- As part of rural feasts served with roti, rice, and lassi
- At roadside dhabas, where it is cooked over coal fires in large iron pans
Each household may have its own version of this curry, but what ties them all together is the authentic flavor and aroma of homemade spices, slow-cooked masala, and the unmistakable Punjabi touch.
Ingredients for Punjabi Chicken Curry (Serves 4)
For the Chicken Marinade
- 750 grams bone-in chicken
- ½ teaspoon turmeric powder
- Salt to taste
- Juice of ½ lemon
For the Curry Base
- 3 tablespoons mustard oil (or ghee/refined oil)
- 1 teaspoon cumin seeds
- 2-3 green cardamoms
- 1 bay leaf
- 1-inch cinnamon stick
- 3 medium onions, finely chopped
- 2 medium tomatoes, finely chopped or pureed
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- Salt to taste
Spices
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
Step-by-Step Punjabi Chicken Curry Recipe
Step 1: Marinate the Chicken
Marinate the washed and cleaned chicken with turmeric, salt, and lemon juice. Let it rest for at least 30 minutes. This helps flavor the meat and slightly tenderizes it.
Step 2: Heat the Oil and Temper Spices
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point (this removes rawness). Reduce the flame and add cumin seeds, cardamoms, bay leaf, and cinnamon. Sauté for 30 seconds.
Step 3: Sauté Onions and Aromatics
Add chopped onions and sauté until golden brown. This may take 10–12 minutes but is essential for a rich base. Add ginger-garlic paste and green chilies. Sauté for 2–3 minutes more.
Step 4: Add Tomatoes and Ground Spices
Add tomatoes and cook until they soften and release oil. This can take another 8–10 minutes. Add salt, turmeric, red chili powder, coriander powder, and cumin powder. Mix well and cook the masala until oil begins to separate.
Step 5: Add Chicken
Add the marinated chicken and stir well to coat each piece with masala. Cook on high heat for 5–7 minutes until chicken is lightly browned.
Step 6: Simmer the Curry
Add 1 to 1.5 cups of warm water (adjust for desired consistency). Cover and simmer on low flame for 20–25 minutes, stirring occasionally. The chicken should be tender, and the gravy thickened.
Step 7: Final Touch
Add garam masala and kasuri methi, stir, and cook uncovered for 5 minutes until oil floats on top.
Step 8: Garnish and Serve
Garnish with fresh coriander leaves and serve hot.
Serving Suggestions
Punjabi Chicken Curry is best enjoyed with:
- Steamed basmati rice
- Jeera (cumin) rice
- Tandoori roti
- Missi roti or Makki di Roti
- Naan or lachha paratha
For a complete meal, serve with sliced onions, lemon wedges, green chili, and a bowl of cooling raita or lassi.
Expert Tips for the Best Punjabi Chicken Curry
- Use mustard oil or desi ghee for the authentic earthy taste.
- Slow-cook the masala — never rush the onion-tomato base.
- Don’t skip kasuri methi — it adds a unique Punjabi aroma.
- Use bone-in chicken for juicier and more flavorful curry.
- Freshly grind garam masala if possible for deeper flavor.
- Adjust water according to your preferred gravy consistency.
Nutritional Benefits
While indulgent, Punjabi Chicken Curry can be made healthier with a few adjustments:
- Chicken provides lean protein and essential nutrients like iron and B vitamins.
- Spices such as turmeric, ginger, and garlic have anti-inflammatory and immunity-boosting properties.
- Avoid excess oil and use lean cuts of chicken for a lighter version.
Common Variations of Punjabi Chicken Curry
1. Dhaba-Style Chicken Curry
Use more mustard oil, whole spices, and serve with raw onion and tandoori roti.
2. Creamy Chicken Curry
Add a little fresh cream or cashew paste at the end for a richer taste.
3. Punjabi Chicken Masala with Potatoes
Add potato wedges during simmering — a common rural household variation.
4. Spicy Green Masala Chicken Curry
Add a blend of coriander, mint, and green chili paste along with regular masala.
5. Black Pepper Chicken Curry
Use freshly ground black pepper instead of red chili for a distinct taste.
Storage and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on low flame. Add a splash of water if the gravy has thickened.
- You can freeze for up to a month, but fresh curry always tastes best.
Conclusion
Punjabi Chicken Curry is a heartwarming and deeply satisfying dish that truly showcases the power of simple ingredients and traditional cooking techniques. With every bite, you taste the rich cultural heritage of Punjab, where food is love, tradition, and celebration all at once.
Whether you’re a beginner in Indian cooking or an experienced home chef, this recipe is a guaranteed success when made with patience, passion, and Punjabi flair. So put on your apron, heat up that kadai, and let the irresistible aroma of spices take over your kitchen.
As they say in Punjab:
“Desi masale, mitti di khushboo te maa de haath — ohhi swaad banaunda ae!”
(Desi spices, the scent of soil, and a mother’s hands — that’s where real flavor comes from!)
FAQs
- Can I use boneless chicken in this recipe?
Yes, but bone-in chicken adds more flavor to the curry. - How long should I cook the chicken?
Approximately 20–25 minutes on low flame after browning in masala. - Is Punjabi Chicken Curry very spicy?
It’s moderately spicy. Adjust chili powder and green chilies to taste. - Can I skip kasuri methi?
You can, but it adds a signature Punjabi aroma and flavor. - Can I make this in a pressure cooker?
Yes, pressure cook for 2–3 whistles. But slow cooking brings better flavor. - What tomatoes are best to use?
Ripe, juicy tomatoes or tomato puree give the best texture and color. - Can I make this curry in mustard oil?
Yes! In fact, mustard oil is traditional in Punjabi recipes. - What’s the best rice to pair with this curry?
Steamed basmati rice or jeera rice go best with this curry. - Can I add vegetables to this curry?
Yes. Potatoes are a popular addition in Punjabi homes. - Can I use packaged garam masala?
Yes, but freshly ground garam masala gives a superior taste. - How do I know when the masala is cooked properly?
When oil separates from the sides of the masala and the color deepens. - Can I reduce the oil?
Yes. Use less oil and sauté slowly to avoid burning the masala. - Is this curry gluten-free?
Yes, the recipe is naturally gluten-free if all spices used are certified. - Can I serve this at a dinner party?
Absolutely! It’s flavorful and always a crowd-pleaser. - What’s the best way to reheat leftovers?
Heat in a pan over low flame. Add a splash of water if needed.
