Authentic Punjabi Chicken Curry | Classic Dhaba Style For BEGINNERS!!!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with lower calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor, while dried cilantro is cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

Marinate 900 g of chicken thighs with Kashmiri chili powder, turmeric, salt, garlic and ginger paste, and lemon juice for 30 minutes.

Heat butter ghee in a cast aluminum SQ professional pot until hot.

Add cumin seeds and fry until they crack and release their flavor.

Add finely diced onions and sauté for about 8 minutes until translucent.

Add a splash of water to the onions and then mix in turmeric, Kashmiri chili powder, garam masala, and coriander powder.

Cook the spices with the onions for a few minutes, adding more water as needed to prevent drying out.

Add sliced green chilies and the marinated chicken to the pot, cooking for 5 minutes until the chicken is colored.

Stir in tomato puree and natural yogurt, cooking for another 5 minutes while stirring to prevent the yogurt from splitting.

Add a splash of water to adjust consistency, ensuring it is not too runny or too thick.

Add crushed black pepper and a handful of coriander, reserving some for garnish.

Cover and cook for 15-20 minutes on low to medium heat until chicken is cooked through.

Add julienned ginger close to the end of cooking for a fresh flavor.

Adjust salt to taste, considering the salt already in the marinated chicken.

Increase heat to thicken the curry before serving.

Cooking Techniques

Equipment Needed

Spice Level: