Punjabi Chicken Curry


The Punjabi chicken curry Recipe is very simple, easy to make, and Super delicious. This dish is liked by all my family members. Super Yummy!


It’s a North Indian style chicken curry which you can serve with both rice and naan.This is extreamly easy chicken curry recipe and you can make it in large quantities if you are having a get together or guest over. Not too hot and spicy,loaded with meaty flovour,and with the delicious aroma of whole spices,this punjabi chicken curryis loved by a lot of people who tryit for first time. Chicken curry and rice is a match made in heaven. This one is usually served with rice and naan at my place.

North Indian (Punjabi)
Lunch and Dinner
Kadai (Wok) / Heavy Bottomed Pan
Prep. Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
2 Servings
  • 1 medium size chicken with bones(750gm). Cut them into smaller pieces.
  • 1/2 tsp bhuna Jeera powder
  • 1 bay leaf (tejpatta)
  • 2-3 cloves (laung)
  • 1 cinnamon stick (dalchini)
  • 2 brown cardamom
  • 3-4 Onion -Ground to paste
  • 1/2 tsp haldi( turmeric) powder
  • 1/2 Red Chilli powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam masala
  • 10-12 Garlic flakes
  • 1 1/2 inch Ginger
  • 2 tomatoes
  • Salt to taste
  • 7-8 tsp oil
  • 1/2 cup beaten Curd
Recipe Steps
  1. Make Ginger and Garlic paste.
  2. To marinate the chicken, keep the washed and drained chicken in a bowl.
  3. Add beaten curd and salt and keep aside for 1/2 hour at least.
  4. Heat oil in kadhai.Add 1 tejpatta, laung, cinnamon stick and brown cardamom. Wait for a seconds. Add onion paste. Stir fry on medium heat till well browned, now add red chilli powder, coriander powder, haldi powder and garam masala. Mix well.
  5. Now add ginger and garlic paste and stir for 1 minute.
  6. Add freshly pureed tomatoes. Cook for 5 minutes till oil seperates and the tomatoes blend well with the onion and garlic and ginger paste.
  7. Put the chicken pieces, leaving behind the marinade aside, which we can add later.
  8. Stir well till the water evaporates and the chicken turns dry and glossy.
  9. Reduce heat and add the leftover marinade. Stir for 6-8 minutes more till the curd dries completely and oil seperates.
  10. Add 2 cups of water and give 1-2 boils. Cover and cook on low heat for 3-4 minutes till the chicken turns soft and tender or pressure cook and allow for 1 whistle.
  11. Add roasted cumin powder and mix well. Garnish with green coriander leaves and fresh green chillies.

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