India is a hodge-podge country with so many different regional cuisines and equally simple and complex dishes from all of these cuisines. Each region can boast at least one chicken recipe. This one is close behind Butter Chicken, which I first associate with Punjabi cuisine. This recipe is easy to make on a weeknight.

These are other chicken curry recipes that you might like! Click on the image for the recipe.

Malabar Chicken Curry

Chicken Ishtoo/Chicken Stew

Slow cooker chicken curry with coconut milk

Easy and simple chicken curry

Makai Murgh Curry: Chicken and Corn Curry

Anjum’s New Indian Cookbook had a recipe for Punjabi Chicken Curry. I was intrigued and wanted to make it. It was similar to the chicken curry I made with garam Masala. However, she added a few bay leaves, black cardamom, and cloves to the regular garam masala. I realized I had Punjabi Garam Masala in my spice jars. It has black cardamom, and I rarely use it. It was time to use it before it turned stale and lost its potency. That is how I made this Punjabi Chicken Curry on Saturday. The idea for this recipe came from the book, but it is entirely mine.

Punjabi Chicken Curry Recipe

  • Cubed chicken breasts, bone-in or boneless – 1 to 1/2 lbs
  • Oil – 1 Tbsp
  • Red Onion – 1 chopped
  • Crushed Ginger – 1 tsp
  • Crushed Garlic – 1 Tbsp
  • Thai Green Chillies, cut lengthwise – 3
  • Turmeric powder 1/2 tsp
  • Red Chilli Powder – 1 1/2 tsp
  • Punjabi Garam Masala – 2 tsp
  • Tomatoes – 2 chopped
  • Salt to your liking
  • For garnish, chop the cilantro—heat oil in a large kadhai. Sauté the Onion, green chillies, and garlic in the oil until the onions turn golden brown. Stir in the red chili powder, turmeric powder, and Punjabi Garam Masala. Let it simmer until the oil reaches a boil. Add the pieces of chicken. Add a small amount of water to prevent the chicken from sticking to the bottom of your pan. Keep in mind that chicken will release water as it cooks, so ensure not to add too much water. About 1/4 cup is enough. Salt and pepper are optional. Once the chicken has cooked, add the tomatoes, onions, and spices to the sauce. Garnish with cilantro. Serve with chapatis and rice.

Note: Punjabi Garam Masala Recipe

One tablespoon of cumin seeds

3/4 cup cardamom seeds

3/4 teaspoon black peppercorn

One teaspoon of coriander seed

One teaspoon of fennel seed

3/4 teaspoon cloves

2 1″ piece cinnamon

3/4 teaspoon mace

3/4 teaspoon caraway seeds (shah jeera).

Two bay leaves, crushed

1/2 teaspoon grated Nutmeg

One teaspoon of ginger powder

All the ingredients, except for the ginger powder, should be dried and roasted on a grill until you get a strong aroma. They should not be burned. Blend them in a spice grinder/coffee grinder until they are finely ground. Mix in the ginger powder. Keep the ginger powder in an airtight spice jar.

Punjabi Chicken Curry

4.84 out of 6 votes Print Pin Rate Indian Prep Time: 10 minCook Time Time: 30 minTotal Time Time: 40 minutes Servings 2 Author: Manju [recipe_key]

Ingredients

  • Chicken breasts, bone-in or boneless – 1 1/2 to 1 1/2 lbs cubed
  • Oil – 1 Tbsp
  • Red Onion 1, chopped
  • Crushed Ginger – 1 tsp
  • Crushed Garlic – 1 Tbsp
  • Thai Green Chillies, cut lengthwise – 3
  • 1/2 tsp turmeric powder
  • Red Chilli Powder – 1 1/2 tsp
  • Punjabi Garam Masala – 2 tsp
  • Tomatoes – 2. Chop
  • Salt, to taste
  • For garnish, chop two tablespoons of cilantro

Instructions

  • In a large skillet or kadhai, heat the oil. Sauté the onions, green chillies, and Ginger in the oil until they turn golden brown. Stir in the red chili powder, turmeric powder, and Punjabi Garam Masala.
  • Let the tomatoes cook until the oil reaches the top. Add the pieces of chicken. Add a small amount of water to prevent the chicken from sticking to the bottom of your pan. Keep in mind that chicken will release water as it cooks, so don’t add too much water to the curry. About 1/4 cup is enough.
  • Salt and continue stirring until the chicken is well cooked.
  • Serve with chapatis, rice, or a garnish of cilantro.

Notes

Punjabi Garam Masala Recipe1 cup cumin seeds 3/4 cup cardamom seed 3/4 tablespoon black peppercorn 3/4 teaspoon coriander seeds 3/4 teaspoon fennel seeds 3/4 teaspoon cloves 2 3/4 teaspoon cinnamon 3/4 teaspoon shah jeera 3/4 teaspoon caraway seeds (shah jeera), 2 bay leaves, crushed 1/2 tablespoon grated nutmeg 1/2 tablespoon ginger powder Dry roast all ingredients except the ginger powder until you get a strong aroma. They should not be burned. Blend them in a spice or coffee grinder to make a fine powder. Mix in the ginger powder. Keep the ginger powder in an airtight spice jar.