Classic Chicken Curry

This is a chicken curry from the Indian state of Punjab. It is not easy to cook and I hope that this step by step instruction makes it easy for you.

Cooked slow for a long time gives this chicken curry its flavor. A great dish to make for your lazy Sunday afternoons. The use of dried fenugreek leaves is essential, and you can find these leaves on Amazon.

Serves 4



1/2 lb chicken breasts, boneless and skinless, chopped in 2 inch cubes

1/2 lb boneless skinless chicken thighs, chopped in 2 inch cubes

1 Tablespoon vegetable oil

1 teaspoon sea salt

1 teaspoon hot paprika (preferably, Kashmir Paprika)

1 teaspoon ground turmeric

1 Tablespoon lemon juice

1 teaspoon grated fresh ginger

1 teaspoon grated fresh garlic



4 Tablespoons vegetable oil

2 cups red onion, thinly sliced

1 teaspoon sea salt

1/2 cinnamon stick, crushed

3 green cardamom pods

3 cloves

6 black pepper corns

1 dried bay leaf

1 teaspoon grated fresh ginger

1 teaspoon grated fresh garlic

2 cups Roma tomatoes, roughly chopped

1/2 teaspoon ground garam masala

1/2 cup chopped cilantro

1/4 cup chopped mint OPTIONAL

1/2 teaspoon ground garam masala

1/2 teaspoon crushed dried fenugreek leaves


Apply marinade to the chicken, cover and refrigerate overnight or at least for an hour.

Add 2 Tablespoons vegetable oil to a saucepan over medium heat, and saute chicken for 10 minutes. Remove and set aside.

In the same saucepan over medium heat, add oil, onions, salt, and whole spices. Saute onions for 10 minutes.

Add the rest of the ingredients except the ground spices. Mix.

Cover and cook for 15 minutes. Add 1/2 cup water to the mixture and puree in a blender.

Pour this sauce back into the pot, add chicken pieces, cover with a lid, and over low heat, bring to a boil.

Cover and cook for 30 minutes. Serve.


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