Punjabi chicken curry
- January 2021
- Serves 4-6
- Hands-on time 30 min, simmering time 15 min
Infused with happy memories and beautifully balanced spices, this classic Punjabi chicken curry by Anjum Anand makes a worthy addition to your own collection of time-honoured recipes. ‘Growing up, this was my soul food,’ says Anjum. ‘Eating it brings back memories that are as comforting and sustaining as the delicious dish itself.’
Check out Anjum’s other recipes, such as this delicious tandoori-style chicken.
- Dairy-free recipes
- 18.8g fat (2.3g saturated)
- 35.7g protein
- 7.3g carbs (4.6g sugars)
- 2.1g fibre
- 0.4g salt
- 15g fresh ginger, cut into large pieces
- 10 large whole garlic cloves, peeled
- 4 small black cardamom pods (see Know-how)
- 4 cloves
- 5cm piece cinnamon stick
- 5 tbsp vegetable oil
- 1 bay leaf
- 1 medium onion, chopped
- 2 whole green chillies, pricked with the tip of a knife
- 750g free-range bone-in chicken pieces, skinned
- 5 tsp ground coriander
- 2 tsp ground cumin
- ¼ tsp red chilli powder
- ½ tsp ground turmeric
- 1½ tsp garam masala
- 3 medium tomatoes, cut into small wedges (see tips)
- Large handful fresh coriander, torn
- Chapatis or rotis and steamed basmati rice to serve
You’ll also need
- Mini blender
- Pestle and mortar
- Whizz the ginger and garlic with a little water in a mini blender to make a smooth, fine paste. Set aside.
- Put the black cardamom pods in a mortar, bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon, then grind to a powder.
- Heat the oil in a large non-stick frying pan or shallow hob-safe casserole. Add the bay leaf and onion and cook until brown – about 8-10 minutes. Add the green chillies and ginger/garlic paste, then cook until just golden – 2-4 minutes.
- Add the chicken and brown gently over a moderate heat. Add the spices and a pinch of salt, then stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes.
- Uncover the pan, increase the heat to high and brown the masala sauce for about 10 minutes (see tip). This will add a lot of depth to the flavour. Toss and turn the chicken. Reduce the sauce until it’s more of a paste, similar to the consistency of passata, then lower the heat and continue to cook for another few minutes. The masala paste should release some droplets of oil – at this point, add enough hot water to come more than halfway up the chicken joints, then bring to the boil. Remove from the heat, add the coriander and serve with chapatis or rotis and steamed rice.
Taking your time over the masala (spice blend/paste) is the secret to any curry. The onion must be well browned too.
Leftovers will keep for up to 2 days, covered and chilled. Or freeze in portions for up to 3 months and defrost in the fridge overnight before heating through.
Black cardamom has a smoky taste. Buy it at spicemountain.co.uk or use green cardamom.
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Or, how about...?
Anjum Anand’s Tandoori-style chicken recipe is incredibly easy to make and even easier to devour....