Punjabi-style chicken curry recipe by Chetna Makan.


1/4 cup natural yogurt (heaping)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon garam masala
4 garlic cloves, grated
1 inch ginger, grated
8 bone-in chicken thighs, skin removed
3 tablespoons sunflower oil
1 teaspoon cumin seeds
1 bay leaf
4 onions, finely chopped
2 tomatoes, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
1 handful of fresh coriander (cilantro), finely chopped


Step 1
Combine the yogurt with the salt, spices, garlic, and ginger in a bowl, and mix well. Add the chicken thighs and make sure that the chicken is coated well in the yogurt marinade. Let it rest overnight, or 1 hour at least, in the fridge.

Step 2
Heat the oil in a pan. Add the cumin seeds and bay leaf. Once they start to sizzle, add the onions and cook for 15 minutes, until a lovely golden color. Now add the tomatoes and cook for 10 minutes, until softened. Add the spices and salt, and cook for 1 minute. Add the marinated chicken, mix well, and cover. Cook for 40 to 45 minutes over low heat until the chicken is cooked through.

Step 3
Once you have cooked the curry, let it rest for 30 minutes to 1 hour. This makes the curry really intense and the chicken soaks up the flavors better. Sprinkle with some coriander and serve. \r\n