This recipe holds a special place in my culinary journey – a timeless classic that has been a family favorite, in homes across India and its diaspora.
This recipe has witnessed countless family dinners, celebrations and when the heart demands soul food. It’s the first chicken recipe I ever learned, and with years of iterations it has evolved into a masterpiece that perfectly balances flavor, rustic texture and simplicity. This is one of the simplest curries to make at home, I hope you give it a try. Here are some tips and tricks to get it perfectly delicious.
Tips for Perfect Homestyle Chicken Curry
- This dish is a symphony of flavors, yet not a fiery ordeal. The bright color comes from Kashmiri red chili powder, which imparts a rich, spicy hue without overwhelming heat.
- For a soupy/saucy curry(for lack of a better word), add a little extra water. To make it a complete meal add some sturdy vegetables like peas, green beans, cauliflower, potatoes or sweet potatoes OPTIONAL.
- If you like it slightly dry, meaning not as soupy/saucy( a dry masala), cook the water down until the sauce has thickened.
- The curry is good the day you make it, it gets more flavorful the next day.
- You can replace the ground cardamom, nutmeg and cloves with one teaspoon garam masala.
- The curry is not smooth like a sauce as the base has no cream, coconut milk or it’s blended, the texture is meant to be a little chunky. If you prefer a smooth curry go ahead and blend the sauce part. I like it slightly chunky so I leave the onions thinly sliced or chopped.
- We use bone-in, skinless pieces of chicken(thighs, drums and breast) alternatively buy a few pieces skinless boneless breast or thighs and add a couple of drumstick pieces. For Indian style curries skinless bone-in pieces work the best. I get it from Halal butchers who gladly prep the meat as you wish(most cities in the U.S have halal butchers. Ask for a “Curry Cut Chicken” or ask for a combination of skinless bone-in chicken thighs, drumsticks and breast pieces. This recipe is written for about 2 lbs, about 6-7 servings.
- The curry is best eaten with a couple of Indian style sabzi’s and/or salads +steamed rice or any Indian style flatbreads like roti, chapati, phulka or paratha.
- Best sabzi parings: Bhindi Do Pizay, Palak Alu, Kosumbri, Brussel Sprouts Poriyal, Baingan Bhartha
Homestyle Punjabi Chicken Curry
Equipment
- Large sauce or Dutch oven
Ingredients
- 2 lbs Bone-in Skinless chicken pieces(breast, thighs and drumsticks)
- 2-3 tbsp ghee or any neutral quality oil
- 1 large onion thinly sliced or chopped about one cup heaped
- 1 tsp minced garlic about 3 large
- 1 tbsp minced ginger
- 1 cup fresh chopped tomatoes, about 4-5 Roma canned works too
- 1 tsp kashimiri chili powder
- 1-2 hot green chillies, deseeded gif needed, chopped
- 2 small bay leaves
- 1 inch cinnamon stick
- ¾ tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp cumin seeds
- ½ tsp fennel seeds optional
- ¾ tsp ground green cardamom
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ⅛ tsp ground cloves
- ¼ tsp ground nutmeg
- chopped cilantro to garnish
Instructions
- In a large heavy-duty Dutch oven or saucepan, melt and warm the ghee or oil and add cumin, fennel seeds, bay leaf and cinnamon stick. Once they start to sizzle add the sliced onions. On medium-high heat, saute the onions for 5 to 7 minutes stirring frequently until they start to soften and have golden brown edges.
- Add the minced garlic, ginger and chopped green chillies and sauté for a minutes.
- Next add the chicken pieces. Cook on medium to low for 3 to 4 minutes stirring frequently until the the chicken starts to sear. Turn the heat to low and cover the saucepan, cooking the chicken for another 10 minutes.
- Add the tomatoes, ground spices(coriander, turmeric, salt, black pepper, Kashmiri cillli powder) and continue cooking the chicken for another 5-6 minutes, making sure the onions don't stick to the bottom or burn. If they are sticking, add 2 to 3 tablespoons of water.
- Turn the heat to high and add 1 cup of water, stir, bringing the whole mixture to a boil. Lower the heat, cover the saucepan and simmer the curry for another 12 to 15 minutes. Check after 5 minutes if it needs more water to make more sauce .
- Add the ground cardamom, nutmeg and cloves if using and mix well. The chicken should be cooked and tender. Turn the heat off. Keep the lid ON and let the curry rest for 10 to 15 minutes before serving.
- Garnish with cilantro and serve.
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