Punjabi Chicken in Thick Gravy
Punjabi Chicken in Thick Gravy is a rich and flavorful North Indian chicken curry.Tender chicken is cooked with onions, tomatoes, yogurt, ginger, and garlic.A blend of aromatic spices creates its characteristic Punjabi flavor.Slow simmering helps the chicken absorb the richly seasoned gravy.The thick curry pairs perfectly with naan, roti, paratha, or basmati rice.It is an excellent choice for both everyday family meals and special occasions.
Ingredients
For the Chicken
- 1½ lb (700 g) bone-in chicken pieces or boneless chicken thighs
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon salt
- 2 tablespoons plain yogurt
- 1 teaspoon lemon juice
For the Gravy
- 3 tablespoons cooking oil
- 2 large onions, finely sliced
- 1 tablespoon ginger, finely grated
- 1 tablespoon garlic, minced
- ½ cup plain yogurt, whisked
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 3 cloves
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon dried fenugreek leaves (kasuri methi), optional
Instructions
Marinate the Chicken
- Place the chicken in a large bowl. Add yogurt, lemon juice, turmeric, Kashmiri chili powder, and salt. Mix thoroughly so every piece is coated. Allow it to marinate for at least 20 minutes.
Heat the Oil and Whole Spices
- Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds, bay leaf, cardamom, cinnamon, and cloves. Let them sizzle for 20–30 seconds until fragrant.
Cook the Onions
- Add the sliced onions and cook patiently over medium heat. Stir frequently and cook until they become deep golden brown. This step is important because well-caramelized onions contribute sweetness, color, and body to the gravy.
Build the Masala
- Add the chopped or pureed tomatoes, coriander powder, cumin powder, Kashmiri chili powder, turmeric, black pepper, and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
Add Yogurt
- Reduce the heat to low. Gradually add the whisked yogurt while stirring continuously. This helps prevent the yogurt from curdling. Cook for several minutes until the mixture becomes thick and glossy.
Cook the Chicken
- Add the marinated chicken and mix well, coating every piece with the masala. Cook uncovered for about 7–10 minutes, stirring occasionally.
Finish the Curry
- Add garam masala and crushed kasuri methi, if using. Simmer uncovered for another 3–5 minutes until the gravy reaches a thick, rich consistency.
Garnish and Serve
- Turn off the heat and garnish with freshly chopped cilantro. Allow the curry to rest for 5 minutes before serving.Serve hot with naan, roti, paratha, jeera rice, or steamed basmati rice.
Notes
- Chicken choice: Bone-in chicken generally produces a richer and more flavorful gravy.
- Yogurt: Use thick, plain yogurt and whisk it thoroughly before adding it to the curry.
- Onions: Don't rush the onions because their caramelization adds significant depth to the dish.
- Tomatoes: Ripe tomatoes provide the best balance of acidity and sweetness.
- Spice level: Adjust green chilies and chili powder according to your preference.
- Gravy consistency: Add water gradually rather than all at once.
- Resting time: Let the curry rest for a few minutes before serving to allow the flavors to settle.
- Leftovers: The curry often tastes even better the next day after the spices have had more time to blend.