Ghar Da Chicken Curry
the plain everyday punjabi chicken curry, onion-heavy and thin enough to eat with roti
Allergens in Ghar Da Chicken Curry: milk, mustard.
Ingredients
Quantities for 4.
- 800g, bone-in, cut into curry pieces Chickenbone-in is what gives the gravy body
- 4 medium, finely sliced Onion
- 3 medium, pureed Tomato
- 100g, whisked Yogurt
- 4cm, paste Ginger
- 10 cloves, paste Garlic
- 3, slit Green Chilli
- 4 tbsp Mustard Oilor ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 1 Black Cardamom
- 1 stick, 3cm Cinnamon
- 4 Cloves
- 3/4 tsp Turmeric
- 2 tsp Kashmiri Chillifor colour without heat
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tbsp Kasuri Methioptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 500ml, hot Water
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken in the yogurt, half the ginger-garlic paste, the turmeric and 1 tsp salt for 30 minutes in the refrigerator.
- Heat mustard oil until it stops smoking before you cook in it, otherwise the curry tastes raw and bitter.
- Slice the onions thin and uniform. They are the body of this gravy. There is no cream or cashew here.
Method
- Heat the mustard oil in a kadhai until it smokes, then take it off the flame for 30 seconds to settle.Raw mustard oil is pungent and sharp. Smoking it once fixes that permanently.
- Return to medium heat, crackle the cumin, then add the bay, black cardamom, cinnamon and cloves for 20 seconds.
- Add the sliced onion and a pinch of salt and fry 15-18 minutes to a deep brown, stirring every minute or so.This is the longest step and the one people cut short. Go until the onion is jammy and genuinely brown, not gold.
- Add the remaining ginger-garlic paste and the green chillies and fry 2 minutes.
- Add the kashmiri chilli, coriander and cumin powders with 2 tbsp water and cook 1 minute so they do not scorch.
- Add the tomato puree and cook 10 minutes on medium, until the mixture pulls together into a mass and oil rims the edge.
- Add the marinated chicken with all its yogurt and fry on high for 6-7 minutes, until the pieces are sealed and coated and the yogurt has tightened.Keep stirring while the yogurt goes in or it will split into curds.
- Pour in 500ml hot water, bring to a boil, then cover and simmer on low for 20 minutes.
- Uncover and simmer 6-8 minutes more until the gravy coats a spoon thinly and the chicken pulls from the bone.
- Crush in the kasuri methi, add the garam masala, cover and rest 5 minutes. Finish with coriander leaves and serve with roti.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated; the gravy thickens overnight, so loosen with hot water when reheating. Freezes 2 months, though the chicken softens.
Nutrition Medium estimate
One serving of Ghar Da Chicken Curry (566 g) is about 481 calories, or 85 calories per 100 g.
High protein: 48 g a serving, 40% of the calories
| Per serving566 g | Per 100 g | |
|---|---|---|
| Calories | 481 kcal | 85 kcal |
| Protein | 48.0 g | 8 g |
| Carbohydrate | 22.8 g | 4 g |
| of which sugars | 8.8 g | 2 g |
| Fibre | 5.6 g | 1 g |
| Fat | 22.5 g | 4 g |
| of which saturated | 3.9 g | 1 g |
| of which unsaturated | 15.7 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.