Punjab Chicken Curry Recipe

Name: Punjab Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Black Cardamom; 1 Tablespoon Coriander Seeds; 1 Tablespoon Cumin Seeds; 1 Tablespoon Ground Cinnamon; 1 whole Clove; 1 Tablespoon Salt; 1 Tablespoon Coarse Black Pepper; 2 whole Over-sized Onions; 2 Tablespoons Oil, Or As Needed; 1 clove Garlic, Minced; 1 whole Red Or Green Chili, Finely Chopped; 1 piece (about The Size Of Your Thumb) Ginger, Minced; 6 Large Tomatoes; Boiling Water, If Needed; 1 Tablespoon Tomato Puree; 4 Skinless, Boneless Chicken Breasts; Cooked Basmati Rice, To Serve

Servings: persons

4 whole Black Cardamom
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Ground Cinnamon
1 whole Clove
1 Tablespoon Salt
1 Tablespoon Coarse Black Pepper
2 whole Over-sized Onions
2 Tablespoons Oil, Or As Needed
1 clove Garlic, Minced
1 whole Red Or Green Chili, Finely Chopped
1 piece (about The Size Of Your Thumb) Ginger, Minced
6 Large Tomatoes
Boiling Water, If Needed
1 Tablespoon Tomato Puree
4 Skinless, Boneless Chicken Breasts
Cooked Basmati Rice, To Serve

1
Preheat oven to 325F/170C/Gas Mark 3.
2
Roast the whole black cardamoms for 10 minutes in the preheating oven.
3
Set aside to cool.
4
Using a mortar and pestle or coffee grinder, add all the herbs and spices and grind well until you have a fine powder.
5
Mix well and set aside.
6
Peel and quater the onions and puree them in a blender.
7
In a large deep frying pan with a lid, heat the oil over medium heat, add the onion puree and saute gently until opaque.
8
Add 1-2 tablespoons of the spice mix (the rest can be kept in a tightly sealed screw-top jar for another time).
9
Mix well.
10
Add the garlic, chili and ginger and continue to mix and heat.
11
Chop the tomatoes finely and add to the onion spice mix.
12
If it is looking a little dry at this point, add a little boiling water.
13
Add a big squirt of tomato puree and continue cooking until the tomatoes break down.
14
Add more boiling water if needed, but not too much boiling water, just enough to moisten the sauce.
15
Cut the chicken breasts into large bite size pieces and add to the curry sauce.
16
Cover pan with a lid.
17
Leave to simmer gently for 25-30 minutes till the chicken is cooked through.
18
Serve with basmati rice.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 whole Black Cardamom, 1 Tablespoon Coriander Seeds, 1 Tablespoon Cumin Seeds, 1 Tablespoon Ground Cinnamon, and more.

Yes, Punjab Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Punjab Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions