Chicken Curry Punjabi-Style is redolent with spices – warming, delicious and comforting. This lovely curry from Chetna Makan is easy to make and sure to please. Don’t be scared off by the list of spices. If you do Indian and Middle Eastern cooking, you will likely have these on hand. And if you are just getting into these cuisines, these spices are basic and easily accessible in most grocery stores and online.
My husband and I find these dishes so satisfying to make and eat. Served over some basmati rice or with a flatbread, you have a satisfying meal. However, I almost always serve these with some chutneys, raita and small salads. When I have these on hand in my fridge it’s like having money in the bank! And I have found that while it may not be traditional, mixing Middle Eastern salads and sides and Indian often works out really well.
Depending on the size of your chicken thighs and your appetites, this will easily serve 6 to 8 people. If you have teenagers – maybe 4!
While you could make this with chicken breasts, I wouldn’t. The thighs are more flavorful, moister and sized better. You will want chicken thighs with the bone in but without the skin. If your butcher won’t remove the skins for you, it is easy enough to do. Chicken Curry Punjabi-Style is made with yogurt, but if you still wish to make this but observe the laws of kashrut, you can substitute, full-fat coconut milk.
I made this for a Shabbat dinner which I always go all out for to make special. So in addition to the curry and salads, we made an easy zucchini and corn fritter (kofta) to along. They make a lovely, simple, vegan appetizer or side, which just require a dab of chutney or yogurt to finish off. I will be posting that soon.
For other Indian sides:
Indian Side Dishes with Something to Please Everyone
For other curries:
Kidney Bean Curry (Rajma Paneer)
Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro
Recipe
Yield: 6 to 8 servings
Ingredients
For Marinade
1/4 cup plain full-fat yogurt or coconut milk
1 teaspoon kosher salt
1 teaspoon chile powder
1 teaspoon garam masala
4 large garlic cloves, peeled and grated or crushed in a garlic press
1 inch of fresh ginger root, peeled and grated
6 to 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed and with 3 deep slashes made in the flesh of each
For the curry
3 Tablespoons neutral oil (I use Canola but sunflower etc. is fine)
1.5 teaspoons cumin seeds
1 bay leaf (fresh or dried)
4 medium onions, peeled and finely chopped
3 medium tomatoes, cut into small dice
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspon turmeric powder
1 teaspoon chile powder
1 teaspoon kosher salt
1 handful of fresh coriander (cilantro), finely chopped
Directions
Combine all of the marinade ingredients, except for the chicken, in a bowl and mix well to combine. Place the chicken in a glass or stainless bowl or clean freezer bag and pour the marinade all over. Gently massage the marinade into the chicken. Cover the bowl (or seal the bag) and refrigerate for at least 1 hour but up to overnight.
When ready to cook, heat the oil on medium heat in a heavy-duty pan with a flat bottom that can hold everything in one layer. Cast iron is great for this. Add the cumin seeds and bay leaf.
As soon as they begin to sizzle (about 1 minute) add the onions and cook for about 15 minutes or until a lovely golden color.
Now add the tomatoes and their juices and cook for about 10 minutes or until they have softened. Add the spices and salt and cook for an additional minute.
Add the marinated chicken along with any liquid and mix through. Cover the pan and cook on a low heat for 40 to 45 minutes or until the chicken is cooked through.
This can be made earlier in the day if you like. It is best to allow the curry to rest for at least 30 minutes to an hour to allow the flavors to fully develop. Reheat on low when ready to serve. Sprinkle with the chopped fresh cilantro.
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