Punjabi Chicken in Thick Gravy Recipe

This is an awesome "everyday" Indian dish. The person Rumshack74 who gave this a poor rating must not have used proper spices. Or maybe she was expecting normal Indian food to taste like resturant food? There is no way a dish with 1 table spoon of garam masala can be lacking in flavour! And I don't know of any Indian who uses "curry powder" one finds in non-Indian grocery. It has disgusting flavour!! Anyway, I recommend you not pay attention to her review and try this recipe!!!!!

Delicious. I have no idea how anyone can say this lacks flavor unless they misread the ingredients. I made it as written except used a jalapeño instead of Serrano as that was what I had on hand, and also added some fresh curry leaves. I seasoned some thin boneless chicken breast cutlets with Indian spices and seared in a cast iron pan with a little veg oil then simmered in the sauce for a few minutes. Served over basmati rice. Perfect, quick, tasty!

Thanks for the recipe Chatterjee. However I took note of most of the suggestions contained in the reviews that appeared on the recipe web site. A few of the reviewers suggested that a couple of recommended changes would produce a very tasty chicken curry. So I thought that making most of the suggested changes would be a good idea. 1. At the start of the cooking process, I used 2 tbsp of salted butter instead of ghee. These 2 tbsp of butter were combined with 2 tbsp Olive Oil & brought to a med-heat. 2. I then added the onion & cooked as suggested. 3 I then used 2.5 tsp of Tandoori paste when the oil had reached the desired heat, followed by the onions, (minced) 3. When the onion had browned, I added all the ingredients as suggested. 4. I used 3 large tomatoes, fine dice , instead of the tinned variety (400 ml tin of diced or crushed). This was followed by the tomato paste 5. After the onions became translucent (5 min) the ginger & garlic was added (minced) 6. I eliminated the Red Chilli as my wife is a Skip & can't cope with chilli heat in a curry 7. Prior to the 40 min end of the cooking process, I added 2 cups of Chicken Stock to the cooking curry sauce (I first heated a saucepan of 2 cups water. Then when the water came to a simmer, I added a crumbled Chicken Stock cube, & stirred well). Then I added this stock mix to the cooking curry sauce. 8. As recommended by a reviewer, I added 0.25 tsp of salt. This I found to be sufficient for me - others may find more or less

Thanks for the recipe Chatterjee. However I took note of most of the suggestions contained in the reviews that appeared on the recipe web site. A few of the reviewers suggested that a couple of recommended changes would produce a very tasty chicken curry. So I thought that making most of the suggested changes would be a good idea. 1. At the start of the cooking process, I used 2 tbsp of salted butter instead of ghee. These 2 tbsp of butter were combined with 2 tbsp Olive Oil & brought to a med-heat. 2. I then added the onion & cooked as suggested. 3 I then used 2.5 tsp of Tandoori paste when the oil had reached the desired heat, followed by the onions, (minced) 3. When the onion had browned, I added all the ingredients as suggested. 4. I used 3 large tomatoes, fine dice , instead of the tinned variety (400 ml tin of diced or crushed). This was followed by the tomato paste 5. After the onions became translucent (5 min) the ginger & garlic was added (minced) 6. I eliminated the Red Chilli as my wife is a Skip & can't cope with chilli heat in a curry 7. Prior to the 40 min end of the cooking process, I added 2 cups of Chicken Stock to the cooking curry sauce (I first heated a saucepan of 2 cups water. Then when the water came to a simmer, I added a crumbled Chicken Stock cube, & stirred well). Then I added this stock mix to the cooking curry sauce. 8. As recommended by a reviewer, I added 0.25 tsp of salt. This I found to be sufficient for me - others may find more or less

This recipe was quite flavorful and a very good everyday Indian dish. The changes I made were: added a pinch of cinnamon, a pinch of ground cardamom, and salt/pepper to taste (the recipe didn't include them but I thought they were an obvious addition). I used 2 chicken breasts (1.75 lbs) instead of legs. I cooked the breasts 30 min in total, flipping once at 15 min, and simmered the sauce the last 10 minutes without the cover to thicken. Served it all over brown rice (I was out of basmati). I will definitely make this again.

Others reviews helped. It's best to taste this as you go. I used chicken breasts because that's what I had but legs or thighs would have been better for flavor. Instead of tomato paste, that I didn't have, I used an entire small can of tomato sauce. I also added a teaspoon of tandoori and a teaspoon of salt along with 2 cups of broken cauliflower and one cut up potato since I was short on chicken. Very good.

I made this two evenings in a row! First time was for an Indian themed potluck. I followed the recipe fairly precisely but used skinless, boneless chicken thighs. The second time added some vegetables (shredded cabbage, sliced mushrooms) and used boneless chicken breasts. I cut the chicken into bite size pieces both times. Very tasty: a hit for the potluck crowd and at home.

OUTSTANDING! Because chicken drumsticks are messy in a sauce, I used 1.5 lbs. skinless boneless chicken thighs. I served this over rice, but when I make it again I plan to serve it over rice with green peas mixed in.

Third time making it and I still love it! I have had to change a some bits of it though as have to make do with what I had at home. I've used a Peruvian pepper instead of Serrano. Coconut milk instead of water. Bit more salt and cilantro. And turmeric was exchanged for a Spanish spice that added a beautiful orange color but followed the same measurements.

Husband and I both loved this recipe. I followed some suggestions in other reviews: used chicken thighs (skinless, boneless), chicken broth instead of water, 3 small tomatoes instead of one, and added Biryani paste (I could not find Tandoori paste in my store). I was scared to use a full teaspoon of salt when I added the Biryani paste, but I could have done it without a problem. Served with jasmine rice and sautéed green beans. Will make again! (I hear my husband in the kitchen sneaking the last of the leftovers, gotta run!)

This was delicious! I added a few extras such as fresh spinach for color and chicken stock instead of water. I loved it and plan on making it again and again!

I tried this recipe on a whim, and it turned out amazing. So flavorful, easy to follow, and everyone loved it. I’ll definitely make this again — it’s a new favorite.

Delightfully tender- fall off the bone style I'll make this again. I'll add so many things

It turned out to be an outstanding dish. I was truly impressed with its simplicity and the end product was an awesome and yummy dish. Quick and Easy. Instructions were precise and left no room for error. Loved the dish. Thank you.

This recipe is a disaster. Not enough flavour or thickness. Lot of fixing needed.

Spectacular recipe, we made this and enjoyed it very much. We frequently eat out at Indian places and we found this one to be very flavourful and a great balance of spices we followed measurements exactly. Thanks!

Turned out really great. Don't understand the low ratings. It does have salt in recipe but one rater said it didn't. No adjustments were needed. I used chicken leg/thigh combo and so I cooked for around 55 minutes and the chicken fell off the bone. Even my picky kids ate it. This is a super quick and rich with spice and flavor easy to make dish.

Amazing flavor!

Surprisingly simple to cook and very tasty Punjabi dhaba style chicken

this curry is great and the taste is exlusive. Best to be eaten with hot chapati