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Prep time
1 hour 30 minutes
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Cook time
45 minutes
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Serves
4
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Punjabi-Style Chicken Curry
Ingredients
- Chicken
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1/4 cup
natural yogurt (heaping)
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1 teaspoon
salt
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1 teaspoon
chilli powder
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1 teaspoon
garam masala
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4
garlic cloves, grated
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1
inch ginger, grated
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8
bone-in chicken thighs, skin removed
- Curry
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3 tablespoons
sunflower oil
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1 teaspoon
cumin seeds
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1
bay leaf
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4
onions, finely chopped
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2
tomatoes, finely chopped
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2 teaspoons
ground coriander
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1 teaspoon
garam masala
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1 teaspoon
turmeric powder
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1 teaspoon
chilli powder
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1 teaspoon
salt
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1
handful of fresh coriander (cilantro), finely chopped
Directions
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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.
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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.
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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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