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February 8, 2019 11 Comments

Punjabi Chicken Curry (healthy, gluten-free, high protein)

An aromatic, spicy, flavorful North Indian Chicken Curry – this Punjabi Chicken Curry should be on your dinner menu! It makes the best leftovers.
Punjabi Chicken Curry - healthy, gluten-free

On my first Girl’s Night In in California, I made this Punjabi Chicken Curry, and everyone loved it. My Punjabi Chicken Curry is one of my favorite chicken dishes I’ve made to date. It’s spicy, flavorful, and melts in your mouth.
Punjabi Chicken Curry - healthy, gluten-free

There are many ingredients in this recipe, but the key ingredients to use are black cardamom (moti elachi) which adds depths of flavor to this dish. You also want to finish off this dish with kasoori methi (dry fenugreek leaves) which brings the dish to a whole new level.
Punjabi Chicken Curry - healthy, gluten-free

The secret to making a smooth gravy is to finely chop the onions and tomatoes, and then slowly cook down the onions and tomatoes until it forms a paste-like consistency. This is accomplished by adding small amounts of water until the onions and tomatoes kinda disappear into the gravy.
Punjabi Chicken Curry - healthy, gluten-free

Additionally, I don’t like seeing oil float on top of my chicken curry, hence I prefer using only the necessary amount of oil. In this recipe, I used 3 tbsp of oil, but you can probably cut down to 2 tbsp if you want. Try it! It’s perfect on a cold day when you want something hot and spicy, warm and comforting.

punjabi chicken curry recipe is:

Aromatic
Flavorful
Healthy
Gluten-Free
Spicy
Mouthwatering
Slow-cooked
Delectable
Comforting

 

how to make punjabi chicken curry step by step?

Marinate

1. Cube the chicken into 1 inch cubes. Marinate with salt, kashmiri red chili powder (paprika), ginger, and garlic.
2. Refrigerate for 2 hours to overnight.

For Chicken Curry

1. Use a food processor to finely chop the onions.
 
2. Heat up a dutch enameled cast iron on medium heat. Once hot, add all the dry spices – black cardamom, green cardamom, cloves, cinnamon stick, peppercorns, bay leaf, fennel seeds, and cumin seeds. Saute for about 1 minute.
3. Then add the onions and cook for 10 minutes on low-medium heat.
4. This is what you should have.
5. Add 1/4 cup water and cook down the onions even more.
 
6. Use a food processor to chop the ginger, garlic and green chilies.
7. Add the ginger, garlic and green chilies to the onions and cook for a minute.
8. Chop the tomatoes.
9. Add tomatoes to the onion mix. Season with salt.
 
10. Cover and cook the masala mixture for 10 minutes on low-medium heat.
11. Once done, add 1/4 cup of water to cook down the tomatoes.
 
12. Temper the yogurt, add a little bit at a time to avoid the mixture to curdle.
13. Cover and cook for 5 minutes on low-medium heat.
14. This is what you should have.
 
15. Set aside your powdered spices.
16. Add the chicken to the masala. Coat the chicken well and cook for 5 minutes on medium heat.
17. Add the powdered spices (red chili powder, turmeric powder, cumin powder, coriander powder) to the chicken and coat well.
 
18. Add a cup of water to the chicken. You can add another cup for more gravy – however I prefer thicker gravy.
19. This is what you should have.
20. Cover and cook the chicken on low-medium heat for 20-25 minutes.

Garnish

21. This is what you should have.
22. Add garam masala.
23. Add dry fenugreek leaves or kasoori methi.
24. Let the chicken sit for about 20 minutes before serving, this is what you should have. You can always add more water to have more gravy.


Punjabi Chicken Curry - healthy, gluten-free
Print Recipe
4.84 from 6 votes

Punjabi Chicken Curry

An aromatic, spicy, flavorful North Indian Chicken Curry - this Punjabi Chicken Curry should be on your dinner menu! It makes the best leftovers.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Curries
Cuisine: Indian
Keyword: Chicken
Servings: 4 servings
Author: Nisha @ honeywhatscooking

Ingredients

For the marinade

  • 1 1/2 pounds organic skinless, boneless chicken breasts
  • 1 tsp salt
  • 3 cloves garlic chopped
  • 1 tsp red chili powder
  • 1 inch piece ginger chopped

For the Chicken Curry

  • 3 tbsp Avocado Oil you can reduce this to 2 tbsp as well
  • 1 black cardamom moti elachi
  • 4 green cardamom pods
  • 1 cinnamon stick split in half
  • 1/4 tsp peppercorns
  • 4 cloves
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 large onion finely chopped
  • 1/4 cup warm water for the onions
  • 6 cloves garlic chopped
  • 1 inch piece ginger chopped
  • 2 green chilies chopped
  • 2-3 plum tomatoes chopped
  • 1/4 cup warm water for the tomatoes
  • 1/2 cup organic low-fat yogurt I used Whole Foods brand
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 cup warm water, for the chicken for more gravy, add 1 more cup
  • 1/2 tsp garam masala
  • 2 tbsp kasoori methi I used MDH brand

Instructions

Marinate

  • Cube the chicken into 1 inch cubes. Marinate with salt, kashmiri red chili powder (paprika), ginger, and garlic.
  • Refrigerate for 2 hours to overnight.

For Chicken Curry

  • Use a food processor to finely chop the onions.
  • Heat up a dutch enameled castiron on medium heat. Once hot, add all the dry spices - black cardamom, green cardamom, cloves, cinnamon stick, peppercorns, bay leaf, fennel seeds, and cumin seeds. Saute for about 1 minute.
  • Then add the onions and cook for 10 minutes on low-medium heat.
  • This is what you should have.
  • Add 1/4 cup water and cook down the onions even more.
  • Use a food processor to chop the ginger, garlic and green chilies.
  • Add the ginger, garlic and green chilies to the onions and cook for a minute.
  • Chop the tomatoes.
  • Add to the onion mix. Season with salt.
  • Cover and cook the masala mixture for 10 minutes on low-medium heat.
  • Once done, add 1/4 cup of water to cook down the tomatoes.
  • Temper the yogurt, add a little bit at a time to avoid the mixture to curdle.
  • Cover and cook for 5 minutes on low-medium heat.
  • This is what you should have.
  • Set aside your powdered spices.
  • Add the chicken to the masala. Coat the chicken well and cook for 5 minutes on medium heat.
  • Add the powdered spices (red chili powder, turmeric powder, cumin powder, coriander powder) to the chicken and coat well.
  • Add a cup of water to the chicken. You can add another cup for more gravy - however I prefer thicker gravy.
  • This is what you should have.
  • Cover and cook the chicken on low-medium heat for 20-25 minutes.
  • This is what you should have.
  • Add garam masala.
  • Add dry fenugreek leaves or kasoori methi.
  • Let the chicken sit for about 20 minutes before serving, this is what you should have. You can always add more water to have more gravy.

Notes

DID YOU MAKE THIS RECIPE?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

I love seeing your creations

Pin Punjabi Chicken Curry
Punjabi Chicken Curry - healthy, gluten-free, high protein

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Filed Under: Chicken, Gluten-Free, Healthy-ish Meals, Indian, Main Course, Recipes Tagged With: Recipes

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Reader Interactions

Comments

  1. yuvi food recipe says

    February 14, 2019 at 7:39 am

    4 stars
    it amezing punjabi chicken curry looked very tasty and your recipe very diffrent thanks for sharing chicken curry recipe

    Reply
    • honeywhatscooking says

      February 19, 2019 at 2:07 am

      Thanks. Hope you enjoy it.

      Reply
  2. Anjali says

    February 26, 2019 at 10:50 pm

    Wow!!! This was so good. I’m gonna have my mom make it next. It’s a keeper.

    Reply
    • honeywhatscooking says

      March 9, 2019 at 4:23 am

      Thanks Anjali. That’s a huge compliment if you’re having your mom make it. Appreciate it.

      Reply
  3. Receitas says

    March 7, 2019 at 6:36 pm

    5 stars
    This looks so yummy”

    Reply
    • honeywhatscooking says

      March 9, 2019 at 4:22 am

      Thank you!

      Reply
  4. Leena says

    July 14, 2019 at 12:43 am

    5 stars
    Made this the other day for the family and they loved it. Thanks for sharing!

    Reply
    • honeywhatscooking says

      July 18, 2019 at 1:28 am

      HI Leena. So glad to hear that. It’s definitely a family favorite.

      Reply
  5. V says

    November 24, 2019 at 8:15 am

    5 stars
    So good! This dish had so kick flavor and hit the spot when you just want a good home cooked meal. Going to put this in our weekly rotation!!

    Reply
    • Monica S says

      April 6, 2020 at 11:39 pm

      5 stars
      Made this tonight!! Did not even last for me to take a pic 🙂
      Super recipe, tastes authentic and homemade. Thank you for sharing ?

      Reply
  6. Apoorva says

    April 10, 2020 at 3:32 am

    5 stars
    I stumbled upon Nisha’s blog literally less than a week ago. And I’ve already made 2 recipes from her blog. This chicken gravy saved me from an impending “what’s for lunch” dilemma. This recipe has basic Indian pantry staples and hence can be made anytime if you have chicken. I loved the simple instructions and minimal prep of this recipe.

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
.
🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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