Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, traditional punjabi chicken curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Punjabi Style Chicken Curry: This chicken recipe is from Punjab, India. Punjab is located in northern part of India. Punjabi cuisine is well known for it's chicken curry and lamb recipes across the world.

Traditional Punjabi Chicken Curry is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Traditional Punjabi Chicken Curry is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have traditional punjabi chicken curry using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Traditional Punjabi Chicken Curry:

1. Get 4 lb chicken wings (skinned)
2. Take 1 regular onion, chopped
3. Take 2 Cofresh Crushed Frozen Garlic
4. Make ready 2 Cofresh Crushed Frozen Ginger
5. Make ready 1 tsp tumeric powder
6. Make ready 0.5 tbsp paprika powder
7. Take 1/2 cup ghee
8. Prepare 1 tbsp garam masala (Old Indian garam masala-ground)
9. Get 1 tbsp freshly cracked pepper
10. Make ready 2 tbsp green bird's eye chilli chopped
11. Prepare 0.25-0.5 cup garlic greens, chopped
12. Prepare 1.5 tbsp salt

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.

Instructions to make Traditional Punjabi Chicken Curry:

1. Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered).
2. While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame)
3. After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken.
4. Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone.
5. Serve with hot chapattis and raita

Delicious chicken curry fragrant with a special blend of spices, that is so easy to make and go so well with rice or rotis. Every region has at least one chicken curry to boast of. Though I would first think of Butter Chicken when I think of Punjabi cuisine, this one comes a close second. This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves. Punjabi chicken curry. (Anjum's Australian Spice Stories).

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