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–+ servings
punjabi chicken curry

punjabi chicken curry gravy recipe

yummy indian kitchen
A simple and easy tari wala chicken curry.
4.50 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course chicken, Chicken Recipe
Cuisine North Indian, Punjabi
Servings 3
Calories 523 kcal

Ingredients
  

  • 500 gms chicken (cleaned and washed)
  • 3 tablespoon oil
  • 1 cardamom/elaichi
  • 2 cloves/loung
  • 1 medium size cinnamon stick
  • 2 whole dried red chillies
  • 1 bay leaf
  • 3 medium size onions, very finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 tomato , chopped
  • 2 tsp red chili powder
  • 3 tbsp thick yogurt/curd/dahi
  • salt to taste
  • ½ tsp turmeric powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ tsp cumin powder (jeera powder)
  • ¼ cup water
  • 1 tablespoon chopped coriander leaves
  • 3 slit green chilies
  • ½ tsp dried kasoori methi
  • 1 tbsp malai/cream
  • ½ teaspoon butter
  • ½ tsp garam masala powder

Instructions
 

  • Take a cooking pot, add oil and heat it.
  • Add whole spices such as cloves, cardamom, cinnamon, dried red chillies, bay leaf an saute few seconds.
  • Add the very finely chopped onions, saute until it gets soft and slight pinkish in color.
  • Add the ginger garlic paste and saute for a minute to get rid of the raw smell.
  • Add the chicken pieces and roast until the color of chicken changes.
  • Add the chopped tomato, a teaspoon of red chili powder and mix well.
  • Mix and cook the tomatoes until they turn soft and mushy.
  • Take a small bowl, into it add yogurt, salt to taste, red chili powder, turmeric powder, coriander powder, cumin powder and give a mix.
  • Add this yogurt mix into the curry and mix well.
  • Cook the chicken curry for few minutes .
  • In between the cooking process, add water and give a mix.
  • Check for salt and add garam masala powder.
  • Mix well and cook until the chicken is almost done.
  • Add slit green chilies, chopped coriander leaves, kasoori methi and cook for 5 minutes.
  • Lastly add butter and malai to the chicken curry and cook for 2-3 minutes.
  • Switch off the flame and serve hot.

Nutrition

Nutrition Facts
punjabi chicken curry gravy recipe
Amount Per Serving
Calories 523 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 9g56%
Cholesterol 127mg42%
Sodium 351mg15%
Potassium 608mg17%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 33g66%
Vitamin A 948IU19%
Vitamin C 15mg18%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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