On my first Girl’s Night In in California, I made this Punjabi Chicken Curry, and everyone loved it. My Punjabi Chicken Curry is one of my favorite chicken dishes I’ve made to date. It’s spicy, flavorful, and melts in your mouth. There are many ingredients in this recipe, but the key ingredients to use are black cardamom (moti elachi) which adds depths of flavor to this dish. You also want to finish off this dish with kasoori methi (dry fenugreek leaves) which brings the dish to a whole new level. The secret to making a smooth gravy is to finely chop the onions and tomatoes, and then slowly cook down the onions and tomatoes until it forms a paste-like consistency. This is accomplished by adding small amounts of water until the onions and tomatoes kinda disappear into the gravy. Additionally, I don’t like seeing oil float on top of my chicken curry, hence I prefer using only the necessary amount of oil. In this recipe, I used 3 tbsp of oil, but you can probably cut down to 2 tbsp if you want. Try it! It’s perfect on a cold day when you want something hot and spicy, warm and comforting.
punjabi chicken curry recipe is:
AromaticFlavorfulHealthyGluten-FreeSpicyMouthwateringSlow-cookedDelectableComforting
how to make punjabi chicken curry step by step?
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