Heat the oil in a large saucepan on medium heat and sauté the sliced onions till golden brown.
Add the fresh garlic and ginger and stir, then add the tomatoes and cook for 5 minutes till it is like a paste.
Mix in the chilli paste, turmeric, salt and green chillies and keep stirring to avoid sticking.
Add the chicken and stir till the pieces are coated in the sauce. Cover and allow to simmer on a low heat for 5 minutes. Meanwhile, prepare the spices.
Grind the spices together (from the spice mix list) to a coarse powder. Stir into the chicken and cook covered for another 5 minutes.
Add the water to the chicken, stir and simmer on low heat for a further 15-20 minutes or till the chicken is cooked through. Garnish with chopped coriander and serve with steamed basmati rice.
Freshly grind the spices just before you use them. Do this and you will see why - the aroma is absolutely amazing and far better than packets of ready ground spice.
It is important to always cook the spices for at least 5 minutes, till they are aromatic, as raw spices will not add much flavour to the dish. Add a little water so the powders don't stick to the pan and burn.
Adjust the amount of chillies, to make it as hot or mild as you like.
Punjabi Chicken Curry
Amount Per Serving
Calories 69Calories from Fat 36
% Daily Value*
Saturated Fat 1g5%
Vitamin A 90IU2%
Vitamin C 4.7mg6%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.