Punjabi Chicken Curry Dhaba Style recipe with stepwise instructions. I have tasted many a times dhabas on highways and love their food. This is my own version of recipe which tastes equally good as dhaba ones.
I had made chicken curry, veg curry, rice and some pan fried chicken for lunch. We had a lovely platter of food my folks loved the veg curry which I would post the next time I make. I usually make a lot of different kind of food wish could have posted all. But would try one by one soon as there are thousand of more recipes and loads of cuisines to taste and try. I am sure all food bloggers feel the same way at some point of time 🙂
The ingredient’s for this curry is basic like onion, tomatoes, curd and spices. Generally the food you get in hotel or restaurant consist a little bit more oil or butter then we make at home. I have used whole ground spices and biryani garam masala powder. You could use home made or ready made garam masala. I use mostly home made or Everest / shaan biryani masala. Also if you are allergic to dairy then use cashew paste instead of yogurt.
Generally I love my mom’s food but just loved the taste of this curry. I had mine with pav (bun) and rice. Overall this is a balanced curry and tastes better the next day. The fried onion paste and tomato puree gives a nice texture and flavor to the dish. You could try a variation of adding onion paste instead of fried onion. But I love the fried onion taste be it in curries or garnish on biryanis / pulao’s.
How to make Punjabi chicken curry recipe stepwise:
1. Marinate the chicken pieces with yogurt and salt for 30 mins.
2. Meanwhile heat 1.5 tbsp oil in a pan, when heated add whole spices and cumin.
3. Once they give a nice aroma add onion julienne, ginger, garlic and saute.
4. Saute until they change color to light brown but don’t burn them 😉
5. Combine them into a grinder and grind with little water until smooth mixture is formed. I don’t have a pic for this step.
6. In the same pan add the rest of oil or butter. Once heated add the grounded paste. Saute, stir until the mixture starts thickening.
7. Now add the tomato puree. Saute until it leaves oil towards the edges.
8. Also sprinkle half of garam masala (reserve the half for later use) also add all the spice powder, sugar except amchur powder.
9. Time to add the marinated chicken.
10. Scrape and add all the leftover curd. Don’t add water just cook on medium heat until the curry starts thickening.
11. Now add 2 cups water, salt as required. Cover and simmer until chicken is tender alternatively you could pressure cook upto 2 whistles.
12. Lastly sprinkle dry fenugreek leaves, rest of garam masala powder and amchur powder.
Serve your Punjabi chicken curry with naan, roti, phulka, pav or rice with some salad.
If you are looking for more chicken recipes then do check pan fried chicken, chicken schezwan sauce, zafrani pulao, chicken keema, Mughlai chicken masala, pepper fried chicken, red thai chicken curry and hyderabadi chicken biryani.
Punjabi Chicken Curry Recipe card below:
- 500 gm boneless chicken or with bones
- ½ cup yogurt
- salt as per taste
- 3 tbsp oil or butter
- 340 gm or 12 oz of onion julienne (pyaz)
- 1 cup of fresh tomato puree (tamatar )
- 1 bay leaf (tejpata)
- 2-3 cloves (lavang)
- 4-5 green cardamom (elaichi)
- 2 black cardamom (moti elaichi)
- ½ inch cinnamon stick (dalchini)
- 1 tsp cumin seed (jeera)
- 2 tsp coriander powder (dhaniya powder)
- 2 tsp roasted cumin powder (bhuna jeera powder)
- 1 tbps red chili powder (lal mirch powder)
- ¼th tsp turmeric (haldi)
- 1 tbsp biryani garam masala of any good brand
- 1 tsp dry mango powder (amchur)
- 1 tsp sugar (shaker)
- 1 inch ginger chopped (adrak)
- 4-5 garlic cloves (lavang)
- 2 tsp dry fenugreek leaves (kasuri methi)
- 2 cups water or as required
- salt as per taste
- Marinate the chicken pieces with yogurt and salt for 30 mins.
- Meanwhile heat 1.5 tbsp oil in a pan, when heated add whole spices and cumin seed.
- Once they give a nice aroma add onion julienne, ginger, garlic and saute.
- Saute until they change color to light brown but don't burn them 😉
- Combine them into a grinder and grind with
littlewater until smooth mixture is formed. I don't have a pic for this step.
- In the same pan add the rest of oil or butter. Once heated add the grounded paste. Saute, stir until the mixture starts thickening.
- Now add the tomato puree. Saute until it leaves oil towards the edges.
- Also sprinkle half of garam masala powder (reserve the half for later use) also add all the spice powder, sugar except amchur powder.
- Time to add the marinated chicken.
- Scrape and add all the leftover curd. Don't add water just cook on medium heat until the curry starts thickening.
- Now add 2 cups water, salt as required. Cover and simmer until chicken is tender alternatively you could pressure cook upto 2 whistles.
- Lastly sprinkle dry fenugreek leaves, rest of garam masala powder and amchur powder. Serve your Punjabi chicken curry with naan, roti, phulka, pav or rice with some salad.
2.If you are allergic to dairy then use nut paste instead of yogurt.
3.The curry is of medium consistency so add water accordingly.
4.If you like hot then add more chili powder. Personally I love Kashmiri red chili powder as it's mild and also imparts a nice red color to your gravies and sauces.
5.If amchur isn't available then use lime juice instead.
This a delicious curry made for my hubby and guests they loved it. Just added a dash of cream and had with jeera rice thanks for sharing this recipe will try more form your blog keep it up!
Ritu glad your hubby and guests liked the punjabi chicken curry recipe 🙂 surely try more recipes and let us know how they were. Thankyou so much for your kind words.
Looks good, would like to try it out ASAP 🙂 Noticed that fenugreek leaves are mentioned twice in the ‘other ingredients’ list…not sure which measurement is right or do we have to use it twice at different stages of cooking? Do let me know, thanks.
Sure Fiona 🙂 thankyou for highlighting you have to use dry fenugreek leaves (kasuri methi) only towards the end as mentioned in the recipe instructions. Hope this help’s you let us know how this curry was? thankyou so much.
pravina walia says
hi im a mauritian and my husband is punjabi.i really dont know how to cook as my mother always prepares for us.she just had an eye operation and i have to cook.by chance i came across this link.im really happy that the dish was very tasty and it was a real pleasure following the above step.many thanks.i would be grateful if you can send me more recipe so that i can cook for my husband.
Pravina pleased to know this convey our best wishes for your mother’s recovery 🙂 take good care of her. Glad your family liked the dhaba style chicken curry. Surely you could check more recipes on blog or request for one also subscribe for free recipes or follow on facebook, twitter and google plus take care.
Hi… I tried this curry yesterday. I usually use onion paste, but this time I fried them. I didn’t have kasuri methi. Instead I added some mint leaves. And the curry turned out to be very good, just like restaurant curries. It made my hubby lick his fingers. I will surely try it again. 🙂 thanks for posting such a lovely recipe 🙂
Pleased to know this thankyou so much Priyanka for your kind and positive words 🙂 glad your hubby liked the curry and you are welcome.
I tried first time this chicken curry from your blog and my husband loved them. thankyou for such a lovely recipe will try some more recipes frm your blog.
glad to know this Cecilia 🙂 and pleased your husband liked the curry. Surely try more recipes and let us know how they were.
Made this last night. Very easy to cook. I didn’t have any fenugreek leaves, so I put in a tsp of ground fenugreek powder instead. I also wimped out on adding a whole cup of tomato puree and only put in a half cup. It was supper delicious. Thanks.
Mike pleased to know you liked the Punjabi chicken curry 🙂 nice to know the alterations you made. You are welcome and thankyou.