How to Make Punjabi Chicken Curry (Traditional & Healthy Version)
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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Heat mustard oil (sarson ka tel) in a kadhai (Indian wok) on medium...
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.
Step 2 · Add ginger-garlic paste and green chili
Add ginger-garlic paste and green chili. Sauté until the raw aroma disappears.
Step 3 · Add tomato puree
Add tomato puree, turmeric, coriander powder, cumin powder, and salt. Cook until oil separates and masala thickens.
Step 4 · Whisk yogurt (dahi) and add to the masala
Whisk yogurt (dahi) and add to the masala. Mix well and cook for 2 minutes to avoid curdling.
Step 5 · Add chicken pieces and stir to coat with masala
Add chicken pieces and stir to coat with masala. Sauté for 2 minutes.
Step 6 · Pour in 1 cup water
Pour in 1 cup water, cover, and simmer until chicken is cooked through and curry thickens.
Step 7 · Sprinkle garam masala and chopped coriander leaves (hara dhania) be...
Sprinkle garam masala and chopped coriander leaves (hara dhania) before turning off the flame. Mix well and let the curry rest for a minute.
Why this recipe 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.
A note on tradition
Punjabi Chicken Curry is a classic dish from Punjab, often prepared for Sunday lunches, festive occasions like Baisakhi, and family gatherings. It showcases the region’s love for bold flavors and hearty meals. The use of sarson ka tel and garam masala is distinctive to Punjabi cuisine. Traditionally, it’s served with roti or rice and is considered a comfort food, reflecting the agricultural roots and culinary traditions of North India.