Traditional Punjabi Chicken Curry
Traditional Punjabi Chicken Curry

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, traditional punjabi chicken curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Traditional Punjabi Chicken Curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Traditional Punjabi Chicken Curry is something which I have loved my entire life. They are fine and they look wonderful.

A traditional North Indian (Punjabi) curry dish. An aromatic and spicy combination of chicken pieces and potatoes cooked in a tomato based stew. This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

To get started with this recipe, we must first prepare a few components. You can have traditional punjabi chicken curry using 12 ingredients and 5 steps. Here is how you can achieve that.

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

Instructions 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

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. 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.

So that’s going to wrap this up for this exceptional food traditional punjabi chicken curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!