I’ve been eating Punjabi chicken curry all my life, and I’ve been cooking Punjabi chicken curry for the best part of 20 years, but I’ve only recently realised that oven cooking curries creates so much more intense flavour and depth in flavour.

When you have the time or when you have a special occasion please start cooking your Punjabi chicken curry on the stove as usual, but finish cooking in the oven.

This works particularly well for meat on the bone. If you are using boneless chicken or chicken breast which is leaner then please remove the chicken before placing in the oven and add it back for the final 10 mins, otherwise it may overcook.

Please try this punjabi chicken curry method and let me know what you think.

Don’t worry if you don’t have all of the spices. You can even make this recipe without the whole spices. As long as you have Garlic, Ginger, Onion, Tomato and Garam Masala you’ll make a fine Punjabi chicken curry. Enjoy 😊

Ingredients:

Chicken legs ( or thighs)
Tandoori seasoning (or chilli powder)
Oil
Ghee (clarified butter) (or butter)

THE PASTE
Garlic
Ginger
Tomato
Water

THE WHOLE SPICES
Bay leaf
Cinnamon
Cardamon
Black Cardamon (optional)
Clove
Star-anise (optional)
Cumin seeds

Onion
Tomato passata
Turmeric
Chilli powder (mild)
Salt
Pepper
Coriander powder
Garam Masala
Water

Double cream
Kasoori Methi (dried fenugreek)

Enjoy and please let me know what you think of this method.