Blog — punjab chicken curry RSS

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 Ingredients Marinade: 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...

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Chicken Haandi

Serves: 2Ingredients4 chicken thighs, skinless and boneless - chopped in 2 inch pieces1 cup sliced onions1 tablespoon chopped garlic2 tablespoons oil2 cups fresh spinach, julienned1 tablespoon curry powder2 tablespoons yogurt1 tablespoon heavy whipping cream, or maybe a little bit more if you like it creamier1 teaspoon saltInstructionsIn a 3 qt sauce pan over medium heat, heat oil and add onions when oil is hot. Saute for 4-5 minutes or until onions begin to caramelize.Add garlic and cook for another 2-3 minutes.Add spinach and curry powder, and cook for 4-5 minutes.Add yogurt and cook for 2-3 minutes, until yogurt is absorbed by the spinach.Add chicken and mix, cook covered for 7-8 minutes, stirring every other minute. If the mixture is getting...

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Punjab Chicken Curry

This is a classic Punjabi recipe, and I have seen many Punjabi ladies make this recipe to perfection. The key to this recipe is Coriander powder, which is used heavily and hence, its flavor. I know a lady at work, and her Mom makes this delicious Chicken Curry sometimes, which I have tasted and I have loved it. This one goes for Punjab, whose cuisine is immensely popular in India and all over the world!Tari = A sauce which is a mixture of layer of oil and water, refered to as curry. If the curry has been cooked in a lot of oil, and is let to sit for half an hour, oil floats on the top, that oil is also...

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