PUNJABI CHICKEN MASALA GRAVY (IN ENGLISH) | EASY CHICKEN CURRY RECIPE
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- Опубликовано: 26 июн 2024
- Punjabi Chicken Gravy Recipe - Tari Wala Chicken - Punjabi Chicken Curry - Easy Chicken Curry Recipe
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There are several ways you can make chicken curry with each region having its own special way of making it. Today I will show you how to make a Punjabi chicken curry. This chicken curry is extremely delicious as ghee is used but you can even use butter if you do not have ghee on hand.
Ingredients required for making Punjabi chicken recipe -
For marination
* 1.1kg/2.4 lb boneless skinless chicken thighs. You can even use chicken with bones.
* 1/4 th cup plain unflavored yogurt
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon kashmiri red chilli powder. You can even use cayenne pepper or paprika
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely crushed black pepper.
For the gravy -
* 10 cloves / 35 gm/ 1.2 oz garlic
* 2 & 1/2 inch length/ 32 gm/ 1.1 oz ginger
* 1 very large onion or 4 medium onions
* 1 large tomato
* 1/2 teaspoon turmeric powder
* 2 heaped teaspoon Kashmiri red chilli powder. Please adjust proportion according to preference. You can even use paprika if you want to avoid the heat.
* 1 tablespoon heaped ground coriander (dhania powder)
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding a lot of fenugreek leaves may make your curry bitter.
* 1 heaped teaspoon garam masala powder.If you want to make your own garam masala powder then please follow this recipe - • 3 MUST HAVE HOMEMADE I...
* 2 tablespoons mustard oil or any oil of your preference. If using mustard oil please heat it up first on high heat till it starts smoking. Then lower the heat to low and bring down the temperature of the oil a little bit before adding your whole spices.
* 2 tablespoons ghee (Add 1 tablespoon with oil and another tablespoon along with ground coriander. If you want to make your own homemade ghee then please follow this recipe - • HOW TO MAKE GHEE AT HO...
* 1 large dried bay leaf
* 7 green cardamoms (chat elaichii)
* 7 cloves (lavang)
* 2 inch length cinnamon stick (dalchini)
* 1/2 teaspoon whole cumin seeds (jeera)
* 2 whole green chillies (optional)
* coriander leaves a handful or leave it out if you do not like it.
* 1 teaspoon salt or as per taste
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience. 
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नामोशकर fromJapan. Thank you, Bumbi-sensei, for another wonderful recipe. I made it today (chicken with bones) and it is delicious. Will be even better tomorrow.
Nomoshkar 🙏🏾. I am so happy to hear that you tried this recipe and even happier that you tried it as soon as it was uploaded. Thanks for sending your lovely feedback 🙏🏾.
Thank you Bumbi for this delicious recipe
Well said n good,easy to understand tq
Wonderful, will try later today, thank you.
😊😊😊
When I was 19 I got a job at The Naam, a veg institution in Vancouver. Most of the kitchen staff were Punjabi ladies, they taught, or at least tried to, me how to make dal, subji, paratha. I’m eternally grateful to them, such kind strong women. These videos are great, remind me of Rajni, Leela, Majit and Nirmal. Sat Sri Akal
Awww!! Thanks for remembering them.
The Naam sucks! It's Indian food made for anglos. Most Indians don't even eat there.
Nice happy creative memories. Take of care of them.
Weirdo
How cute. God bless and keep spreading the love.
Love this. The oil separation technique is probably the most crucial step in Indian cooking that I've learnt. Adding water before you've seen the oil separate from the rest of the dish is denying yourself a super intense flavour. When you also apply this technique to Western cooking, e.g. bolognaise, stews, you can bring their flavour to a whole new level. Thanks Bumbi!
I struggle with that bit. I use 8 tablespoons of mustard oil to start with. However once all the tomato sauce and veggies have been added the separation thing doesn’t seem to happen. If I leave the curry overnight I have some separation but still not a lot.
I am British now retired in Thailand. The Thai people say that the English recipes are flavourless as in no spices. Some of the Thai food is spicy (too spicy) and mismatched with proteins. I will be using your very simple to use recipes and my Thai wife will enjoy them. My Thai wife and her friends love my pita bread so now they can have an added flavour to the bread.
Hi from Thailand. We might be bumping into each other at an Indian grocer soon
awwwww
I am Polish and I was looking for this kind of recipe for a long time. This is the best curry I’ve ever made. Thank you
I'm glad you like it
What a soothing tone and the precise instruction is the icing on the cake. Looks yum!
Thanks for leaving a comment
I love the way she voices vedio. V precise and can feel her identity and the confidence in what she says.. Love from srilanka 😍@bumbi
OMG - I can't believe how good this came out!! I followed your recipe exactly (including the mustard oil). I've been studying Indian cooking for over 10 years, and this may be the tastiest dish I've ever made. I can't wait to try the rest of your recipes!
I am so happy that you tried this recipe and liked it. Thanks for your feedback.
Since 1976 ...... mixed success & I'm good at most things, Phil. 🤐
@@billywhyte6693 if you follow exactly step by step as I showed you then I am sure you won’t be disappointed. Please do give it a try and let me know.
@@CurriesWithBumbi Thank you for your encouragement... and your beautiful videos. My problem is: my first 'Indian' food experiences were over 40 years ago in Glasgow. Pakistani, Punjab/Kashmiri style cooking. then two or three different East Indian/Bangladeshi styles. The flavours were magical, magic & alchemy was involved I'm sure. Pakora to die for. Now - restaurants are a sad reflection.. I don't use. I'm replenishing my spices and trying to clear my mind of old habits. Some chicken is marinating. I think I see your technique. I will let you know soon. Much love. David
Made this today. Delicious thanks Bumbi
I am so glad you liked it. Thanks for your feedback.
Just made this - it was spectacular. Possibly the best curry I have ever made. Took about an hour all in with preparation and finding ingredients. Better than a restaurant. Wow!
I am so happy that you tried this recipe. It does take some time to make a good curry but it is very rewarding at the end.
In youth, I worked, in a restaurant, owned by a family from India. Half the building was for making and delivering pizza, other half india cuisine for eat in or delivery. I always loved the smells of their kitchen. I remember the word Masala and know that this was the dish I loved the most . I will attempt to make this as tasty as looks here. ❤ 🙏
Thanks for leaving a lovely comment.
Were r u living
@@Sthmohtwenty I live in Ohio, U.S .Made this dish and it came out great. 🙂
@@kimberlysmith7311 really I glad u enjoy Indian dish ..love from gt Guyana 🇬🇾
I made this last night, Bumbi. I've been cooking curries for many years, and this was absolutely AMAZING! Thank you so much for sharing x
I am so glad you liked it. Thanks for your feedback.
Looks yummy thanks for sharing it
Another classic brilliant
Oh yay!!! We love your curry chicken, so we will definitely love this delicious looking dish. Yummy 😋
Looks lovely. Nomoshkar🙏🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Nomoshkar 🙏🏾 and thanks for leaving a comment.
excellen
I absolutely love the complex, yet beautiful flavour profiles that you get from Indian cuisine! Gonna try this one for my mum's birthday!
Wonderful. Thanks for choosing my recipe. A very Happy Birthday to your mum.
Hi from Norway :) Just made this, added 3 green chillis along with ginger garlic in the beginning and 3 at the end without slitting it, the aroma is no joke, and a little bit of red food colour because I was missing restaurant food, and this was better than any curry I have eaten in a restaurant !!! It reminds me of a curry I ate in delhi, India 8 years ago... this will be a regular in my kitchen. Thank you for this recipe beautiful soul🥰 lots of love and blessings your way ❤️ edited - added a lot of cilantro because I love it ! 😍
Agree with Sumi from Norway. Rajnikant Patel from Oslo ❤️
Like you, I upped the chilli content. I also used black cardamom instead of green for the smokier flavour, I didn't add the garam masala towards the end, but I instead finished it by stirring in what I choose to call an 'Indian gremolata' just before serving (In a hot pan with some walnut oil I quickly blitzed some garlic, fresh green chilli, garam masala, lemon juice, coriander leaves and a handful of crushed toasted almond flakes), in order to add a note of freshness and texture. Geir from Norway...
Yes! Cilantro is a must for me too!
I am so glad you tried this recipe. Thanks for your feedback.
Sounds good but food coloring is linked to neurological problems and cancer
Thank you Bumbi. Just made this today and it was amazing. I normally make Thai curries with store bought paste. I still love those, but your videos made me expand my palette. Looking forward to learn more recipes from you! Love your instructions, clear, concise and with great personality.
Thanks for your feedback
Exceptional
Easy n delicious
Bumbi I love the way you explain & give alternates & options. For me, your gentle & soothing voice & proper English are easy on the ears & senses. Best Wishes!! Namaste from the USA!!
Simply marvelous. Your way of layering the flavors so that nothing dominates is so delicious. I am eating it as I write. I can still taste the yogurt from the marinade. Thank you for sharing your love of cooking.
So happy that you tried this recipe. Thanks for your feedback.
Thank you Bumbi. This is a great recipe. You provide very clear easy-to-understand instructions and demonstrations.
I love this recipe. So easy to follow and simply delicious ❤
That looks so yummy! The texture looks great! Love the fact you use ghee and that you fried your ginger and garlic in a rough mince instead of a paste. I think I'll definitely give your method a go, thanks for sharing.
Glad you liked it. Thanks for leaving a comment.
I have this sitting on the stove, made for tea tonight, it tastes better than any of our local restraunts/takeaways, thanks so much it will be a regular in our home x
I am so glad you like this recipe. Thanks for your feedback.
Excited to try this
Thank you for the detailed explanation and why each step is crucial. The curry looks delicious. Can’t wait to make it.
Hi I have been making curry for years but quite often not to my liking but I have followed a couple of your recipes and have been very pleased with the outcome. Your approach is very nice to follow 👍
Lovely
❤ amazing
Thank you for this recipe! I made it today, and it was delicious! My husband loved it! I think the secret was waiting until the water in the chicken meat is totally evaporated! It really made the difference! Thanks again! 😊🙏❤️
Yes that’s one of the secrets and very important to keep in mind. Thanks for trying this recipe and sending your lovely feedback.
I've had East Indian food all over the world starting first in Glasgow Scotland (where chicken tikka masala was invented I am told), Brisbane Australia, Denver Colorado, Toronto Canada, Aukland NZ, London England, Tampa FL, and other places. The best restaurants (subjective) I found were in Glasgow Scotland. My favorite combo is 'shrimp biryani, veg samosas, mango chutney, chapati'!
I am looking forward to making this. I love the oils in curry and now I understand how to get them!
Wonderful chicken recipe
Thanks
I like the way how you explained how you cook the curry , it's so detailed and easy to understand specially for someone like me who doesn't know how to cook curry , thank you
Glad you found the video useful. Thanks for leaving a comment.
Delicious thank you
This looks wonderful!! I am saving it to my favorites!! ❤️❤️❤️❤️❤️❤️❤️
Thanks Catherine.
Simply awesome 👍
A mouth watering recipe. Thank you Bumbi.
Oh my word!!! this looks fantastic Bumbi. I honestly cannot wait to make this. My mouth is watering. Thank you for this wonderful recipe xxx
Thanks so much for watching, my dear Emily.
Please try it
Is so wonderful
I made this earlier today but did not realise the full list of ingredients was in the box below the video. My apologies. Despite not using the correct amount of ingredients, it still came out well. I look forward to tasting it once I do it properly!
I am so happy to hear that. Thanks for trying the recipe and sending your feedback.
Wow super
Another winner.
Hi Bumbi, hope you are well. I just had to make this. Watching the video made me extremely hungry. This curry was absolutely fantastic. We really loved it. (recipe87) It was so moreish. I served it with basmati rice, your wonderful Soft Roti and salad. We look forward to our Bumbi Nights all week long. Because we know we will always be eating amazing food better than any restaurant. Thank you so much. Have a great weekend. Take care xxx
I am so glad that this video made you hungry and even happier to know that you made rotis. You inspire me so much Emily. Thank you very much. You too have a wonderful weekend and take care my friend.
It looks lovely but what I always like with your videos is that the instructions are so carefully done I can actually make them and get something good court of it. Big thumbs up :)
Thanks for all your support. Glad you find my videos useful.
I love your inspiration .
Thank you 🙏
Delicious and I love the calm sweet sugar in your voice. Thanks.
Thanks for watching 🙏🏾
Just for interest, the cinnamon you use looks like what we would call cassia. Cassia and what we would call cinnamon come from very closely related trees but they have different flavour profiles and look quite different in whole form. Cassia is the stronger of the two. In curries I’m guessing you could substitute one for the other with only subtle changes in flavour. You could not however use cassia in some desserts which rely on the subtle warm floral notes of what we call cinnamon.
Another interesting ingredient is what you call bay leaf. We would call this Indian bay leaf. This leaf comes from the cassia tree. What we call bay leaf comes from the bay laurel tree. They have quite different flavour profiles but this is only obvious where bay is one of the only flavourings used. In a curry I think either would work equally well.
Anyway, I thought you might find this of interest.
Hello from South Africa!! I love your straightforward step by step method of showing how things are done...your lovely voice and the food looks delicious! Thank you!! Can you show how to make POLI(we called it that..Coconut/sesame seeds/suger) fried in dough. Also how to make chicken and lamb/mutton breyani. Love your channel
Thanks. I am glad you are finding my videos useful. I have a video on chicken biryani video which i uploaded long time back -
How To Cook A PERFECT Chicken Biryani | STEP BY STEP GUIDE
ruclips.net/video/ul43aCR0g5Q/видео.html
How to cook chicken pulao -
ruclips.net/video/1bOb2lv9kfM/видео.html
I make your curries always. You are a great chef, and explain everything clearly.
Thank you
Omg finally a Punjabi cooking Punjabi food 🥰🥰 thank you for posting this video. Looks delicious
My pleasure 😊
Amazing. This reminds me of my Mum and Grandmothers cooking and it feels so good to see the process. They have both passed away now but I will definitely try making this to enjoy those breathtaking flavours once again!
Thank you for the delicious yet simple recipe. All the ingredients were locally available here in California and that was huge help. Looking forward to trying more recipes
I am so very happy you liked it. I love CA. Thanks for your feedback.
I made this recipe today and my wife said it was my best ever. I had no fresh coriander so I added a squeeze of fresh lime juice. Thank you Bumbi for your wonderful recipe's.
All the credit goes to you. Thanks for trying this recipe.
Great
Delicious
I cant wait to make this
Looks yummy
Looks yum yummy
Thanks
Looks yummy 😋
Yum yum🙂
Yummi
Delicious 🤤
Perfect
Wow so nice
I've been making curries for 40+ years and I still got some great ideas from this video.
Glad you found this video useful. Thanks
Oh yum thank you for sharing
Looks great can't wait to try it
When I lived in Kuwait, there was a little Bangladeshi place next door where every Friday, I had keema fry and paratha for breakfast. But most nights, I had the most delicious mutton, chicken or eggs masala. Your video has inspired me to try it myself. Thank you. Shukriya.
Yum
Awsome
I am from USA. I love making curries.this looks so good. I will try. Thank you
Please do give it a try and send me your feedback. Thanks
Lovely videos ❤ thank you Bumbi
Wow Yummy
Thanks
Me watching this recipe at 4am while at work... even the voice made me drooling 🙈😁😋🤤
Thanks for watching
So great recipe
That looks delicious and simple , I will try it for sure . Thank you for posting it.
Mmmmm love it
amazing
I just made this after I saw you doing it and By God this is beautiful! Full of flavour!
So happy to hear that. Glad you liked it. Thanks for your feedback.
Delicious 👍👏
Worthy trying
Thank you for sharing.
Delicious.
💎🌺🕊
Yammy yammy
Made this three times now best curry i have ever had thanks Bumbi.
I am glad you like it. Thank you.
Thanks for teaching me how to cook chicken .i like that
I am glad you found the video useful. Thanks.
Great stuff
Thanks
I am from the Punjab and this is the way I made chicken masala. Great video
Thanks so much for your feedback. I really appreciate it 🙏🏾
Thanks for another great explanatory cooking lesson
Thank you, I will definitely try this recipe ❤️
Thank you so much for sharing this recipe. I’m going to make it tomorrow because it looks absolutely delicious.
Excellent
Yum
My mouth watering. Thank you!
This became my favourite recipe as of this week!! Thank you for this wonderful instruction!
Awesome recipe! Thank you 🙏
Great taste great job
Thank you so much...I love your instructions...
Excellent video, thank you!
Looks delicious
Great,.