Punjabi chicken gravy recipe

A meal that perfectly captures the essence of Punjabi cuisine is Punjabi Chicken Gravy, so get ready to enjoy a gastronomic masterpiece! Known for its strong flavors and fragrant spices, this chicken gravy celebrates colorful flavors and rich traditions that turn every meal into a joyous affair.
Today, I have a special Punjabi chicken recipe with unique techniques and ingredients you might not have tried before. So, make sure to pay close attention to the recipe!

At the center of this recipe is chicken marinated 

At the center of this recipe is chicken marinated in a spiced yogurt combination, which tenderizes the flesh and infuses it with a profound taste. Ingredients like ginger, garlic, and a mixture of coriander, cumin, and garam masala produce an aromatic base that entices the palate. Made from sautéed onions and tomatoes, the rich gravy coats the chicken in a delicious sauce that enhances every taste.

This dish, which embodies the joy of community eating,

At the center of this recipe is chicken marinated, which is frequently offered during family get-togethers, festive occasions, and celebrations. When served with naan, roti, or steaming basmati rice, Punjabi Chicken Gravy becomes more than just a dish—it’s a communal meal that unites people at the dinner table.

You’ll see how the flavors blend to create a reassuring and fulfilling dinner as you cook it. The spices blend well during the slow simmering process, producing a thick and flavourful sauce. Punjabi Chicken Gravy is sure to please and wow, whether you’re preparing it for a formal event or simply a casual family supper.
Thus, prepare your ingredients, put on your cooking gloves, and set out on a gastronomic adventure that will take you to the

Ingredients:

• 500 grams of chicken
• One tablespoon of ginger-garlic paste
• One teaspoon of red chili powder
• One teaspoon salt
• ½ teaspoon turmeric powder
• 1 cup yogurt (to be added later)
• Two large onions
• Two large tomatoes
• Whole spices: 2-3 small bay leaves, one teaspoon cumin seeds, 2-3 green cardamom pods, 1-2 black cardamom pods
• One tablespoon of coriander powder
• 1/4 teaspoon nutmeg (javitri) powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon chandan (sandalwood) powder (optional)
• Green chilies (to taste)
• Cooking oil
• Fresh coriander leaves (for garnish)

Instructions:

Marinate the Chicken:

• • Mix the chicken with ginger-garlic paste, red chili powder, salt, and turmeric powder in a bowl.
  • Add lemon juice (optional) and mix well.
  • Cover and refrigerate for at least 2 hours for marination.

Prepare the Base:

• • Heat 1/2 cup cooking oil in a pan.
  • Add two large, finely chopped onions to the hot oil. Sauté until they become soft and translucent.
  • Add two large chopped tomatoes to the onions and cook until the tomatoes are soft.

Cook the Chicken:

• • Add the marinated chicken to the pan.
  • Stir well and cook until the chicken releases its juices and becomes slightly browned.
  • Cook for 8-10 minutes until the chicken is well-seared, and most liquid evaporates.

Blend the Base:

• • Transfer the cooked onion-tomato mixture to a blender and blend into a smooth paste.
  • Return the paste to the pan.

Add Spices:

• • In the same pan, add a bit more oil if needed.
  • Add the spices (cumin seeds, green cardamom, black cardamom, and bay leaves).
  • Sauté briefly until fragrant.

Finish the Dish:

• • Add the blended paste back to the pan.
  • Mix well and let it cook for a few minutes.
  • Add one tablespoon of coriander powder, 1/4 teaspoon of nutmeg powder, and 1/2 teaspoon of black pepper powder.
  • Stir and cook for another 5 minutes.

Add Yogurt:

• • Add 100 grams (approximately 1/2 cup) of yogurt to the pan.
  • Mix thoroughly and let it simmer on low heat for 10 minutes or until the chicken is fully cooked and the gravy has thickened.

Final Touches:

• • Adjust the seasoning if needed.
  • Add chopped green chilies and mix well.
  • Garnish with fresh coriander leaves.
    
    

Conclusion: 

Your Punjabi chicken is now ready to be served! Enjoy this flavorful and aromatic dish with rice or naan. Punjabi Chicken Gravy is best enjoyed with steamed rice, jeera rice, or Indian bread like naan or roti. The rich, aromatic gravy complements these sides perfectly and makes for a satisfying meal.

Serving Ideas:

Steamed rice, jeera rice, or Indian bread like roti or naan are the ideal accompaniments for Punjabi Chicken Gravy. The rich, aromatic gravy wonderfully complements these sides and provides a filling lunch.

Advice:

• You can finish cooking by adding a bit of cream for a deeper flavor.
• Adapt the amount of spice to your personal preference. Cut back on the green and red chili powder if your curry is softer.
• Simmer the gravy for a little while longer for a more flavourful consistency. The flavors intensify the longer it cooks.
• Enjoy preparing this Punjabi Chicken Gravy and savor the flavors and cozy warmth it offers your table if you have any inquiries or comments.