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    Home » Recipes

    Posted on: Feb 8, 2019 · This post may contain affiliate links ·

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

    18 shares
    Jump to Recipe Print Recipe

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

    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 tablespoon of oil, but you can probably cut down to 2 tablespoon 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 ¼ 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 ¼ 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.


    More Chicken Recipes

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    • Punjabi Chicken Curry
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    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
    Cuisine: Indian
    Keyword: Chicken
    Servings: 4 servings
    Calories:
    Author: Nisha @ honeywhatscooking

    Ingredients

    For the marinade

    • 1 ½ pounds organic skinless, boneless chicken breasts
    • 1 teaspoon salt
    • 3 cloves garlic chopped
    • 1 teaspoon red chili powder
    • 1 inch piece ginger chopped

    For the Chicken Curry

    • 3 tablespoon Avocado Oil you can reduce this to 2 tablespoon as well
    • 1 black cardamom moti elachi
    • 4 green cardamom pods
    • 1 cinnamon stick split in half
    • ¼ teaspoon peppercorns
    • 4 cloves
    • 1 teaspoon fennel seeds
    • 1 teaspoon cumin seeds
    • 1 bay leaf
    • 1 large onion finely chopped
    • ¼ cup warm water for the onions
    • 6 cloves garlic chopped
    • 1 inch piece ginger chopped
    • 2 green chilies chopped
    • 2-3 plum tomatoes chopped
    • ¼ cup warm water for the tomatoes
    • ½ cup organic low-fat yogurt I used Whole Foods brand
    • 1 teaspoon red chili powder
    • ½ teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 cup warm water, for the chicken for more gravy, add 1 more cup
    • ½ teaspoon garam masala
    • 2 tablespoon 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 ¼ 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 ¼ 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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      Recipe Rating




    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 09, 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 07, 2019 at 6:36 pm

      5 stars
      This looks so yummy"

      Reply
      • honeywhatscooking says

        March 09, 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 06, 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

    Primary Sidebar

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


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