Punjabi Style Chicken Curry|| Easy and unique recipe||Enjoy with roti, paratha and naan|| Goes perfect with steamed rice (saada bhaat)

Sunday Special Chicken Curry is a very popular and common dish in every Bengali home specially on Sundays.

It is a very light chicken curry,with very less spice.

Our version is really slow cooked for a 45-50 minutes,separating oil after adding Evey elements. Slow cooking means less effort,the only effort you need to make when you fry the onions,ginger garlic and the spice whenever you add each of them,stir and cover and allow the oil to separate.

The main ingredient here is the coriander paste,it creates the magic that takes back to reminding us of our: maer hater ranna’, “mom’s cooking”.

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 30-35 minutes

Ingredients for the cashew and chilli paste:

  • 12-15 cashew nuts
  • 7-8 whole dried red chillies

Ingredients for fried onion,ginger and garlic paste:

  • 1 cup sliced onions
  • 1 inch ginger
  • 3 tbs chopped garlic

Ingredients for marinating the chicken:

  • 2 lb chicken cut into pieces (with or without bones)
  • 1/2 cup beaten yoghurt
  • 1 tbs turmeric powder
  • 1 tbs salt

Ingredients for the chicken curry:

  • 2 lb chicken cut into pieces
  • 2-3 potatoes cut into halves and fried with 1 tsp salt and 1 tsp turmeric powder
  • 1/4 th cup cashew and red chilli paste
  • 1 cup fried onion, ginger and garlic paste
  • Salt to taste
  • 1 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tbs paprika (kashmiri lal mirch)
  • Chopped coriander leaves or cilantro for garnishing

Procedure for marinating the chicken:

  • Add 1 tbs turmeric powder and 1 tbs salt to the the chicken
  • Add 1/2 cup beaten yoghurt
  • Now mix and marinate for 1-2 hour
  • Procedure for the cashew nuts paste:
  • In a pan dry roast 12-15 cashew nuts with 7-8 whole dried red chillies
  • Roast for 4-5 minutes and then cool down
  • Grind into fine powder
  • Then add 4-5 tbs water and make a fine paste

Procedure for onion,ginger and garlic paste:

  • In a pan heat 3 tbs oil on medium flame
  • Add 1 cup sliced onions
  • Fry for 2-3 minutes and then add 1 inch ginger and 3 tbs chopped garlic
  • Keep on frying until the onions are bit brown
  • Then take it out and allow it to cool and then blend into a fine paste

Procedure for the chicken curry:

  • In a pan add 3 tbs oil and heat on a medium flame
  • Now add the onion paste and keep on cooking till the oil separates
  • Add 1/2 cup of tomato puree and again mix till oil separates and add the cashew and chilli paste
  • Mix and add salt to taste and wait till oil separates,add 1 tbs coriander powder,1 tbs paprika or kashmiri lal mirch and 1 tsp cumin powder and again mix till oil separates
  • Now add the marinated chicken
  • Mix with all the juices
  • Cover and cook for 10 minutes on a medium flame
  • Then add the fried potatoes and mix (adding potatoes is completely optional)
  • Again mix
  • Add 1 cup of water for the gravy and again cover and cook for 20 minutes on a medium to medium low flame and its done
  • Turn off the heat and add 1/4th cup chopped coriander leaves and give it a standing time of 5-10 minutes
  • Enjoy with roti, parathas,naan and steamed rice (saada bhaat)

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Don’t forget to leave your valuable comments in the comment box below 😊

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