Punjabi Chicken Curry


    A traditional Punjabi curry that we grew up eating weekly and was passed down to my mum by my nan. It's saucy and contains lots of tomato, garlic and ginger and tastes fantastic whether mild or very hot. It's usually eaten with rice or hot chapatis and a veg dish like Saag (spinach) or a potato curry. You can see how to make those here: http://www.indianrubies.com


    Greater London, England, UK
    8 people made this


    • Butter, ghee or oil
    • 1 large onion
    • 8 garlic cloves
    • Fresh ginger (about an inch and a half)
    • Green chillies (3 or 4)
    • Salt (heaped teaspoon)
    • Garam masala (heaped teaspoon)
    • Turmeric powder (level teaspoon)
    • Cumin seeds (heaped teaspoon)
    • Tin of plum tomatoes
    • 4 chicken breasts cut into 4cm cubes (or thighs/drumsticks if you prefer on the bone)
    • Fenugreek (tablespoon of dried leaves) if you can find it
    • Lemon juice (half lemon)
    • Fresh coriander leaves (handful)


    1. Heat the butter, ghee or oil in a pan and add the finely chopped onion.
    2. Once the onion has softened but before it browns, add the blended or crushed ginger, garlic and chillies.
    3. Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric and cumin seeds.
    4. Reduce the heat so the spices don’t burn and give the ‘tarka’ as it’s called, a good stir.
    5. Add a tin of plum tomatoes and turn up the heat and stir, squashing down the tomatoes to make a smooth paste. This will take 5 or 6 minutes and you should keep stirring the mixture until the water has reduced down.
    6. Once the paste has thickened, add the diced chicken and stir on a high heat until again, the water has reduced completely.
    7. Add 1 pint of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
    8. Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 20mins to 30mins.
    9. Add the chopped coriander leaves, turn the heat up and reduce down to the consistency you like for about 5 to 10mins.


    Serve with yogurt/raita and a chapati and some pickle. Also great with rice. Enjoy! Come to our site for more traditional Indian recipes.

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    Reviews in English (3)


    Easy to follow instructions leading to a great tasting curry. It's easy to adjust the "heat" by varying the amount of chilli you add so it's suitable for everyone. We cook this on a regular basis both for ourselves and for friends. It always goes down well and somehow gets better every time we cook it. I would not hesitate to recommend this recipe.  -  06 Jan 2017


    So easy to make and amazing taste! I've made it when I received a couple of friends who are massive indian foodies, and they loved it too! I'll recommend it to everyone!  -  26 Jan 2017


    This is the best curry recipe I've found for the homemade chicken curry I grew up on! Will be making this again! Thank you!  -  24 Jan 2017

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