Best चिकन करी || Punjabi Chicken Curry || Homemade Masala🍗 #themagicalspoon #ytshorts #shorts #short

Punjabi Chicken Curry – Authentic Dhaba-Style | The Magical Spoon A rich, aromatic, and flavorful Punjabi Chicken Curry made with homemade garam masala, mustard oil, and slow-cooked chicken for an authentic taste. Serve it with steaming hot roti or rice for a wholesome meal. Preparation Time: 10 minutes Cooking Time: 30-35 minutes Serves: 2-4 Ingredients For Chicken Marination: Chicken (thigh , breast & drumstick) – 900g Salt – to taste Turmeric powder – 1 tsp Degi red chili powder – 1 tsp Ginger Garlic paste – 1 heaped tbsp Mustard oil – 1 ½ tbsp For Punjabi Garam Masala: Coriander seeds – ¼ cup Cumin seeds – 1 tbsp Black cardamom – 3 nos Green cardamom – 3 nos Fenugreek seeds – ¼ tsp Dry fenugreek leaves (Kasuri methi) – 2 tbsp Black peppercorns – 1 tbsp Cloves – 2-3 nos Salt – to taste For Punjabi Chicken Curry: Mustard oil – ¼ cup Ghee – 2 tbsp Bay leaves – 2 nos Cumin seeds – 1 tsp Onions (chopped) – 3 large Green chilies (less spicy, roughly chopped) – 2 nos Ginger Garlic paste – 1 tbsp Salt – to taste Tender coriander stems (finely chopped) – 1 tbsp Marinated Chicken Fresh tomato puree – 1 ½ cup Water – 2 cups Prepared Punjabi Garam Masala – 4 tbsp Fresh coriander leaves (roughly chopped) – 2-3 tbsp For Garnish: Onion Rings, Lemon Wedge & G. Chilli Steps: Step 1: Marinate the Chicken In a large bowl, mix chicken, salt, turmeric powder, degi red chili powder, ginger garlic paste, and mustard oil. Coat well and set aside for marination. Step 2: Prepare Punjabi Garam Masala Heat a pan and dry roast coriander seeds, cumin seeds, black cardamom, green cardamom, fenugreek seeds, dry fenugreek leaves, black peppercorns, cloves, and salt for about a minute until aromatic. Transfer to a grinder and blend into a fine powder. Set aside for further use. Step 3: Cook the Punjabi Chicken Curry In a handi or kadhai, heat mustard oil and ghee. Once hot, add bay leaves and cumin seeds. Let them splutter. Add chopped onions and green chilies, sauté until translucent. Stir in ginger garlic paste, salt, and coriander stems. Cook for 2-3 minutes until golden brown. Add marinated chicken and cook until half done. Pour in fresh tomato puree and cook until oil separates. Add water and prepared Punjabi garam masala, then let it simmer until the chicken is tender. Finish with chopped coriander leaves and mix well. Step 4: Serve & Garnish Transfer to a serving dish and garnish with an Onion Rings, Lemon Wedge & G. Chilli. Serve hot with roti or steamed rice. #punjabichickencurry #chickencurryrecipe #indianfood #dhabastylechicken #spicychickenfry #HomemadeMasala #TheMagicalSpoon #authenticindianrecipes #easychickenrecipes #northindianfood