Punjabi Style Chicken Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, bay leaf, and whole spices like cinnamon and cardamom.
• STEP 2.Add chopped onions and saut��� until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add chicken pieces and cook until they are well coated with the masala.
• STEP 6.Add water, cover the pan, and simmer until the chicken is cooked through and the gravy thickens.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

Cooking Tips

• Marinating the chicken in yogurt and spices for a few hours enhances the flavors.
• You can adjust the spice levels according to your preference.
• For a creamier texture, add a tablespoon of fresh cream at the end.

Storage and Serving

• Punjabi Style Chicken Curry is best served hot with naan, roti, or rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a microwave or on the stovetop before serving.