Punjabi Chicken Curry

This is one of the most popular home chicken curry recipes among Punjabi families, this recipe has not changed for many years. It is very simple to cook and can be combined with rice/parantha for a complete meal. This is a healthy version and the recipe has been passed down to me by my mother.

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Arti Handa's Secret Indian Recipe !

Preparation Time: 
15-20 minutes
Cooking Time: 
30 minutes


1 Kg Cut Chicken (Med sizes)
100 grams Ginger Garlic paste
4 large Onions paste
50 gms Curd
2 Tablespoon Red chilly powder
1 tablespoon Garam masala
Salt as per taste requirement
3 tomotoes paste/puree
2 Bay leaves
2 Cinnamon sticks
2 table spoon refined Oil
1 glass water
1 tablespoon Cumin Seeds
Wash the cut chicken nicely in running water.
Heat oil in a thick bottomed pan and add onion paste and tomato puree. Saute for 5-6 mintues and then add cumin seeds, red chilli powder, salt, bay leaves and cinnamon sticks.
Add Garam Masala and saute the masala till it is golden brown. After this add cut chicken and saute till nice aroma comes and it leaves some water. Wait for 3-5 minutes till masala is cooked
Add one glass of water to it and cook on low flame till the chicken is cooked well and gravy is bit thick
Serve Hot with Rice / Parantha/Chappati
The Masala should be fried on low flame it takes time but the flavour comes at its best. Most important is to saute the masala in this dish and then saute chicken to get its best flavour before adding water.