Recipe of Speedy Traditional Punjabi Chicken Curry

Traditional Punjabi Chicken Curry Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A traditional North Indian (Punjabi) curry dish. An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew.

Here is the best “Traditional Punjabi Chicken Curry” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Traditional Punjabi Chicken Curry

1. You need 4 lb of chicken wings (skinned).
2. Make ready 1 of regular onion, chopped.
3. It’s 2 of Cofresh Crushed Frozen Garlic.
4. It’s 2 of Cofresh Crushed Frozen Ginger.
5. Take 1 tsp of tumeric powder.
6. Make ready 0.5 tbsp of paprika powder.
7. You need 1/2 cup of ghee.
8. Make ready 1 tbsp of garam masala (Old Indian garam masala-ground).
9. Take 1 tbsp of freshly cracked pepper.
10. Prepare 2 tbsp of green bird's eye chilli chopped.
11. Prepare 0.25-0.5 cup of garlic greens, chopped.
12. You need 1.5 tbsp of salt.

This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves.Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis.I had seen this recipe for a Punjabi Chicken Curry in Anjum's New Indian cookbook and I wanted to try that out.When I started reading the recipe, it did not seem very different.

Traditional Punjabi Chicken Curry instructions

1. Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered)..
2. While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame).
3. After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken..
4. Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone..
5. Serve with hot chapattis and raita.

Punjab is located in northern part of India.Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.Ingredients used in recipes comes from tradition and old ways of cooking.

Punjabi Chicken Curry Dhaba Style recipe with stepwise instructions.I have tasted many a times dhabas on highways and love their food.This is my own version of recipe which tastes equally good as dhaba ones.I had made chicken curry, veg curry, rice and some pan fried chicken for lunch.Punjabi chicken curry. (Anjum's Australian Spice Stories).