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We hope you got insight from reading it, now let’s go back to punjabi chicken curry recipe. You can cook punjabi chicken curry using 27 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Punjabi chicken curry:

1. Prepare 800 grams To Marinate the Chicken Chicken
2. Get 1 tbsp Ginger garlic paste
3. Prepare 1 tbsp Lemon juice
4. Take to taste Salt
5. You need 1/2 tbsp Sabat red chilli powder
6. Get For Making the Chicken Curry:
7. Take 6 tbsp oil
8. Provide 1.1/2 cups Onions finely chopped
9. Use 1 cup Tomatoes grated
10. You need 1 tbsp Ginger-garlic paste
11. Get 3/4 cup Fresh curd (not very sour)whisked
12. Get 1/4 tsp Haldi
13. Get 1 tbsp red chilli powder
14. Take 1.1/2 tbsp Dhania powder
15. Take 1/2 tsp Jeera powder
16. Take 1/2 tsp Garam Masala
17. Take 1 tbsp Kasoori methi lightly roasted & crushed
18. Get to taste Salt
19. Provide 2.1/2 cups Water
20. Provide 2 tbsp Coriander leaves chopped
21. Provide 3 Bay leaves small
22. Prepare 6 Kali mirchi seeds
23. Get 4 Cloves
24. Take 4 Green cardamom
25. Provide 2 Black cardamom
26. Use 2" Cinnamon stick
27. Take 4 Dry red chillies

Instructions to make Punjabi chicken curry:

1. First off, we need to marinade the chicken. Combine the chicken, freshly ground ginger-garlic paste, salt, red chilli powder, and lemon juice in a mixing bowl.
2. Mix well and cover the bowl with a plate. Refrigerate for at least 1 hour.
3. Heat oil in a handi
4. Add in the whole spices; cinnamon stick, green cardamoms, black cardamoms, dried red chilies, Kali Mitch seeds, cloves, and bay leaves. Saute for a few seconds.
5. Add chopped onions and saute until it turns golden brown.
6. Add ginger-garlic paste and saute it.add the ¾ cup whisked curd. Cook until the oil begins to separate.
7. Add the grated tomatoes and continue to cook it.
8. When the oil separates, add the powdered spices; haldi, red chilli, jeera powder, and dhania powder. Mix it.
9. Add in the marinated chicken and mix well.
10. Saute for 1-2 minutes so that the chicken turns white in colour.
11. Add 2 & ½ cups of water or as much as you need
12. Cover the handi and let the chicken simmer in the broth for the next 25 minutes or until it's done
13. When the chicken gets cooked through, add the kasoori methi, coriander leaves, and garam masala. Give it a stir and turn the heat off.
14. Punjabi chicken curry is ready to eat. Serve it hot with rice or naan.

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