Traditional Punjabi Chicken Curry
Traditional Punjabi Chicken Curry

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, traditional punjabi chicken curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Punjabi Style Chicken Curry: This chicken recipe is from Punjab, India. Punjab is located in northern part of India. Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.

Traditional Punjabi Chicken Curry is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Traditional Punjabi Chicken Curry is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have traditional punjabi chicken curry using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Traditional Punjabi Chicken Curry:
  1. Prepare 4 lb chicken wings (skinned)
  2. Take 1 regular onion, chopped
  3. Get 2 Cofresh Crushed Frozen Garlic
  4. Prepare 2 Cofresh Crushed Frozen Ginger
  5. Take 1 tsp tumeric powder
  6. Prepare 0.5 tbsp paprika powder
  7. Take 1/2 cup ghee
  8. Make ready 1 tbsp garam masala (Old Indian garam masala-ground)
  9. Make ready 1 tbsp freshly cracked pepper
  10. Prepare 2 tbsp green bird's eye chilli chopped
  11. Prepare 0.25-0.5 cup garlic greens, chopped
  12. Get 1.5 tbsp salt

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.

Steps to make Traditional Punjabi Chicken Curry:
  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

Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis. Every region has at least one chicken curry to boast of. Though I would first think of Butter Chicken when I think of Punjabi cuisine, this one comes a close second. This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves. Punjabi chicken curry. (Anjum's Australian Spice Stories).

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