Every South Asian home has its own version of a homey, comforting chicken curry. This recipe is a simple version, requiring only a few ingredients and minimal effort. I’ve utilized common spices, like ground cumin and coriander, that, combined with aromatics like ginger and garlic, pack the bold, comforting flavours I grew up with. Serve with fresh buttery naan, roti, or fluffy rice alongside cool and tangy yogurt and punchy onions for the full homestyle Punjabi experience.
Related: Butter Chicken
ingredients
directions
Pour the oil into a large pot over medium heat.
Add in the sliced onions and sauté until deep golden brown, stirring often and being mindful not to over-brown or burn the onions. About seven minutes.
Make the masala by adding in grated tomato, strained tomato, ginger, garlic, ground cumin, ground coriander, turmeric, cayenne pepper and salt. Stir to combine. Cook until the oil begins to separate from the tomato and spice mixture. About three minutes.
Add in the chicken, stirring so the masala coats the chicken. Pour in enough water to cover the chicken by an inch, about four and a half cups.
Add in the whole green chilis. Bring to a boil over high heat, reduce the heat to low medium, cover and simmer for fifteen to twenty minutes until the chicken is fully cooked. The water will have reduced by about half an inch, do not add more water.
Add in the potatoes, cover and cook for another fifteen minutes on medium-low heat. The water will be further reduced and thickened. If desired, thicken the curry up further: turn the heat up to high and simmer for another two minutes, without stirring, so as not to break the chicken and potatoes apart.
Being careful not to over mix the curry, garnish with fresh cilantro and serve hot.
