Punjabi Chicken Curry

Name: Punjabi Chicken Curry
Cuisine: Indian

Lunch • India

410

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Punjabi Chicken Curry (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Punjabi Chicken Curry is a beloved North Indian dish, originating from the vibrant state of Punjab. Known for its rich, aromatic gravy and robust spices, this recipe is a staple in Indian homes, especially during festive occasions, family lunches, and celebratory gatherings. The dish features tender chicken simmered in a masala made with onions, tomatoes, ginger, garlic, and fragrant Indian spices such as garam masala, dhania (coriander) powder, and jeera (cumin). Traditionally, Punjabi Chicken Curry is enjoyed with fresh roti, naan, or steamed rice, making it a wholesome meal. Punjabi Chicken Curry is not only flavorful but also reflects the warmth and hospitality of Punjabi culture. The cuisine is known for its hearty preparations and the use of locally sourced ingredients, such as mustard oil (sarson ka tel) and home-ground spices. This recipe is adapted for health-conscious cooks, using lean cuts of chicken and less oil, making it suitable for calorie tracking without sacrificing authentic taste. Its deep, spicy flavors are balanced with hints of tangy tomato and creamy yogurt, offering a delightful experience for your taste buds. Whether served during Baisakhi, Lohri, or a regular lunch, Punjabi Chicken Curry remains a timeless favorite across India.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: dairy

Ingredients(for 1 medium bowl per serving)

250 grams Chicken breast (boneless) (murga)
2 medium Onions (pyaz, finely chopped)
2 medium Tomatoes (tamatar, pureed)
1 tablespoon Ginger-garlic paste (adrak-lahsun)
2 tablespoons Low-fat yogurt (dahi)
1 tablespoon Mustard oil (sarson ka tel)
1 Green chili (hari mirch, slit) - optional
1 teaspoon Coriander powder (dhania powder)
1/2 teaspoon Cumin powder (jeera powder)
1/2 teaspoon Garam masala (Punjabi garam masala)
1/4 teaspoon Turmeric powder (haldi)
to taste Salt (namak)
2 tablespoons Fresh coriander leaves (hara dhania, chopped) - optional

Instructions

1
Heat mustard oil (sarson ka tel) in a kadhai (Indian wok) on medium flame. Once hot, add the finely chopped onions and sauté until golden brown.
5 minutes
Stir continuously to prevent onions from burning and ensure even browning.
2
Add ginger-garlic paste and green chili. Sauté until the raw aroma disappears.
2 minutes
Cook until the paste turns slightly brown for maximum flavor.
3
Add tomato puree, turmeric, coriander powder, cumin powder, and salt. Cook until oil separates and masala thickens.
5 minutes
Cover the kadhai to speed up cooking and preserve moisture.
4
Whisk yogurt (dahi) and add to the masala. Mix well and cook for 2 minutes to avoid curdling.
2 minutes
Remove the kadhai from heat briefly while adding yogurt to prevent curdling.

Why This Dish is Healthy

This recipe uses lean chicken breast and low-fat yogurt, significantly reducing saturated fat and calories. Fresh vegetables and traditional spices bring not only authentic flavor but also health benefits like improved digestion and immunity. By cooking with less oil and avoiding cream, Punjabi Chicken Curry becomes suitable for those aiming for weight loss, diabetes management, or a heart-healthy diet, all without compromising on taste.

Punjabi Chicken Curry is packed with lean protein from chicken breast, which supports muscle growth and repair. The use of onions, tomatoes, and coriander adds essential vitamins like vitamin C, vitamin A, and antioxidants. Mustard oil is rich in omega-3 fatty acids, and the inclusion of yogurt boosts calcium and gut-friendly probiotics. Spices like turmeric and cumin offer anti-inflammatory benefits, while minimal oil keeps the fat content in check, making this curry a nutritious choice for balanced eating.

Pro Tips

💡Tip 1: Marinate chicken with a little salt and turmeric for 10 minutes before cooking for extra tenderness.
💡Tip 2: Use freshly ground garam masala for authentic Punjabi aroma.
💡Tip 3: Garnish with hara dhania and a squeeze of lemon for added freshness.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a kadhai for best flavor. Avoid freezing as yogurt may separate.

Best served: Lunch