Traditional Punjabi Chicken Curry

Traditional Punjabi Chicken Curry

From Zahra Kasmani, @threecupsofchai

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 50 min (COOK TIME: 40 min / PREP TIME: 10 min)

cooking sketch Medium

4-6  people


  • 3 tbsp neutral oil
  • 1 black cardamom
  • 2 cloves
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1/2 inch stick cinnamon
  • 1/2 medium and 3 small onions
  • 1/3 cup Mutti Strained Tomatoes (Passata)
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp Kashmiri chili
  • 1 tsp garam masala (plus more to garnish )
  • 1/2 tsp crushed garlic
  • 1 tsp fresh grater ginger
  • 2 green chilis
  • 4 chicken legs (skin off and cut into 3 pieces each)
  • salt (to taste)
  • cilandro
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Traditional Punjabi Chicken Curry: Method

  1. Prepare the onions by roughly chopping, and adding to a mini food processor. Puree until finely chopped, almost smooth. The puree will be wet.
  2. In a large skillet on medium heat, add the oil and whole spices. Cook until fragrant, about one minute.
  3. Add in the onions, cook until deep golden, about seven to ten minutes on low medium heat. The darker the onion the deeper the colour of the curry.
  4. Add Mutti Strained Tomatoes (Passata), spices, ginger, garlic, and green chilis. Mix, cook covered on low for five minutes.
  5. Add in the chicken, mix to coat in the masala. Pour in enough water to just cover the chicken.
  6. Mix, cover and simmer on medium for twenty to twenty five minutes, stirring every five to seven minutes, until chicken is tender.
  7. Stir to ensure the masala is not sticking to the bottom. Uncover and cook another five to seven minutes on medium high heat, to slightly thicken the curry.
  8. Sprinkle the curry with a pinch of garam masala, season with salt to taste, and garnish with cilantro.

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Also made with: Passata

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