Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Chicken Curry (Mom's Style)

Traditional Recipe 12: Chicken Curry recipe

🧺 Ingredients

• Chicken (thighs, bone-in): 700g
• Onions (finely chopped): 220g
• Tomatoes (crushed): 250g
• Ginger-garlic paste: 35g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 8g
• Turmeric powder: 3g
• Red chili powder: 5g
• Garam masala: 5g
• Oil: 50ml
• Salt: 12g
• Water: 600ml
• Coriander leaves: 20g
• Black cardamom: 2
• Cinnamon stick: 1 (2 inch)
• Bay leaf: 1

👩‍🍳 How to make Chicken Curry

1. Heat oil (50ml) in a large pot over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
2. Add black cardamom (2), cinnamon stick (2 inch), and bay leaf (1). Toast for 15 seconds until fragrant.
3. Add chopped onions (220g), cook 6 minutes until softened and edges turn golden-brown.
4. Add ginger-garlic paste (35g) and green chilies (2), cook 2 minutes until fragrant.
5. Add crushed tomatoes (250g), cook 5 minutes until tomatoes break down and oil separates.
6. Add coriander powder (8g), turmeric (3g), red chili powder (5g), garam masala (5g). Stir for 1 minute.
7. Add chicken pieces (700g), turn to coat evenly with spices and tomato mixture. Cook 5 minutes.
8. Add water (600ml), bring to a boil over high heat (200°C), then reduce to medium (160°C).
9. Cover pot and simmer for 25 minutes, stirring occasionally.
10. Remove cover, check if chicken is cooked (internal temperature 75°C, meat easily separates from bone). If needed, simmer 5 more minutes.
11. Simmer uncovered for 5 minutes to reduce liquid until gravy coats a spoon. Some oil should be visible on surface.
12. Add salt (12g). Taste and adjust spice as needed.
13. Serve hot with roti, naan, or rice.

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