Chicken curry is a popular dish on the Indian subcontinent. It is widespread throughout the Indian subcontinent, Southeast Asia, the United Kingdom, and the Caribbean. Chicken stewed in an onion and tomato-based gravy with ginger, garlic, tomato puree, chilli peppers, and a variety of spices, including turmeric, cumin, coriander, cinnamon, and cardamom, is a classic Indian subcontinent curry. Chicken curry is usually made with a pre-made spice blend known as curry powder outside of South Asia. With various varieties of the classic chicken curry dish, Indian cuisine has a lot of regional variations. To make the chicken curry we usually begin by cooking the whole spices in oil. The onions, ginger, garlic, tomatoes, and powdered spices are then mixed to make gravy. After that, bone-in chicken pieces are added to the gravy and cooked until done. In India, there are different types of chicken curries for different regions. In South Indian recipes, coconut is the main ingredient that adds an enhanced flavour to the chicken curry. In North India, the curry is usually made with lots of butter, cream, ghee and whole spices.
Here are some Punjabi style chicken curries that you can prepare for your dinner-
Butter Chicken
Butter chicken, also known as Murgh Makhani, is a chicken curry served with a spiced tomato and butter (makhan) sauce. Its gravy is well-known for its thick consistency. In some cases, the cream adds a silky smooth, creamy texture to the curry sauce. Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India, invented the curry in the 1950s. The curry was made "by chance" by mixing leftover tandoori chicken with buttery tomato gravy (makhan). Butter chicken is a creamy and tangy chicken curry that goes well with naan or lachha parantha.
This dish is famous in Amritsar/pinterest.com
