Punjabi-Style Chicken Curry

August 28, 2020
8 Ratings
Photo by Chetna Makan
Watch This Recipe
Punjabi-Style Chicken Curry
  • Prep time 1 hour 30 minutes
  • Cook time 45 minutes
  • Serves 4
  • Chicken
  • 1/4 cup natural yogurt (heaping)
  • 1 teaspoon salt
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 4 garlic cloves, grated
  • 1 inch ginger, grated
  • 8 bone-in chicken thighs, skin removed
  • Curry
  • 3 tablespoons sunflower oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 4 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 handful of fresh coriander (cilantro), finely chopped
In This Recipe
  1. Combine the yogurt with the salt, spices, garlic, and ginger in a bowl, and mix well. Add the chicken thighs and make sure that the chicken is coated well in the yogurt marinade. Let it rest overnight, or 1 hour at least, in the fridge.
  2. Heat the oil in a pan. Add the cumin seeds and bay leaf. Once they start to sizzle, add the onions and cook for 15 minutes, until a lovely golden color. Now add the tomatoes and cook for 10 minutes, until softened. Add the spices and salt, and cook for 1 minute. Add the marinated chicken, mix well, and cover. Cook for 40 to 45 minutes over low heat until the chicken is cooked through.
  3. Once you have cooked the curry, let it rest for 30 minutes to 1 hour. This makes the curry really intense and the chicken soaks up the flavors better. Sprinkle with some coriander and serve.

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