Punjabi Chicken Curry
This Punjabi chicken curry is mostly prepared with the traditional cuisine of the Punjab region in mind. The cuisine is known for rich buttery flavors with many vegetarian and meat dishes and the use of locally produced farming and agricultural products.
Their production is influenced by the Indus Valley Civilization which goes back thousands of years. This chicken curry is prepared with an array of traditional Indian spices with the optional addition of some Carolina Reaper chili powder which is not only the worlds hottest chili but as well extremely flavorful.
Preparation time: 30 minutes
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Cooking time: 60 minutes
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Resting time: 5 minutes
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Total time needed: at least 95 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Punjabi Chicken Curry
Chicken Curry ingredients
- 50 grams / 1.76 oz. butter
- 50 ml / 1.69 liquid oz. macadamia nut oil or other quality oil of your choice
- 1 big bay leaf
- 1 star anise
- 1 x 7.5 cm / 3 inch cinnamon stick
- 5 green cardamom pods, skin crushed
- 5 cloves
- 10 black pepper corns
- 2 medium sized onions, finely chopped
- 1 heaped tsp. ginger garlic paste
- 1 tsp. turmeric powder
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 2 tsp. Kashmiri chili powder
- 1 tsp. garum masala
- 1 pinch of Carolina Reaper chili powder (optional)
- 1 tsp. ground sea salt (or to taste)
- 1 x 410 grams / 14.46 oz. can ripe peeled tomatoes
- 3 chicken breasts, skinned, filleted and cut into bite sized pieces
- 5 heaped tbsp. full cream yoghurt
- 1 cup water
- 20 grams / 0.7 oz. fresh coriander leaves, roughly chopped
- 100 ml / 3.38 liquid oz. fresh cream - (optional)
Directions
- Add butter and oil to a large skillet / pan and turn stove to medium heat and let the butter melt and warm up
- Add pepper corns, star anise, bay leaf, cardamom and cinnamon stick and roast them for 1 to 2 minutes, stirring frequently
- Add onions and saute for about 8 to 10 minutes or till they are beginning to brown, stirring frequently
- Add ginger garlic paste and saute for 2 minutes, stirring once
- Add the remaining spices and fry them for 2 to 3 minutes, mixing them well with the onions and ginger garlic paste
- Add peeled tomatoes, water, yoghurt and chicken pieces, stir well, reduce the heat, cover with lid and let the curry gently simmer for 15 minutes, stirring it a few times during this time
- Remove the lid add half of the coriander leaves and let the curry gently simmer for another 15 to 20 minutes, stirring it occasionally
- Add the remaining coriander leaves, switch of the heat, cover with lid and let curry rest for 5 minutes
- Add Punjabi chicken curry hot with steamed basmati rice and / or naan bread
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