NO butter, ghee or cream is required to make this super delicious and simple Punjabi chicken curry! It’s simply my quickest and easiest recipe for a chicken curry on a warm Saturday afternoon and this will be your go-to recipe from here on!
- Bone-in chicken pieces – 1 kg
- Turmeric – 1 teaspoon
- Red chilli powder – 2 tablespoons
- Coriander powder – 2 tablespoons
- Cumin powder – 1 tablespoon
- Salt – 2-3 teaspoons
- Ginger garlic paste – 1 tablespoon
- Lemon juice – half a lemon
- Onions – 1 medium, finely chopped
- Tomatoes – 2 medium, pureed
- Cilantro – a handful, chopped
- Kasuri methi/dried fenugreek leaves – 1 tbsp, crushed(if preferred)
- Vegetable oil – ¼ cup
- Marinate the chicken pieces for 30 minutes or overnight with 1 teaspoon turmeric, 1 tablespoon red chilli powder, 1 tablespoon coriander powder, ½ tablespoon cumin powder, salt, ½ tablespoon ginger garlic paste and the juice of half a lemon.
- In a wide bottomed pan, heat ¼ cup of oil and fry the marinated chicken pieces on medium flame for 5 to 7 minutes until half cooked and golden brown. Remove the chicken and keep them aside on a plate.
- In the leftover oil, saute onions until they’re browned lightly and add ½ tablespoon ginger garlic paste and stir well. Blend 2 large tomatoes until smooth and pour the puree onto the pan. Let it cook for 2 minutes and add ½ teaspoon turmeric, 1 tablespoon coriander powder, ½ tablespoon cumin powder, 1 tablespoon red chilli powder and 2 teaspoons salt. Mix the masalas together and add in the fried chicken. Pour 2 cups of water and let the chicken cook on high flame with a lid on for 15-20 minutes. Check for seasoning and cook the chicken a little while long if you feel it is undercooked. Turn off the stove and garnish with cilantro and kasuri methi (I didn’t use methi here as I had already used some for my Dosakai pappu). The curry will reduce to a chunky and thick gravy which will be a perfect side for your rotis and pulao! Enjoy!