Punjabi Dhaba Chicken Curry
A proper roadside Punjabi chicken curry, built on slow browned onions, tomatoes and plenty of ginger and garlic.
- Time1 hr
- LevelEasy
- Costabout £2.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large heavy pan over a medium heat. Add the cumin, cinnamon, cardamom and bay and let them sizzle for 20 seconds.
- 2
Add the onions and fry for 15 to 18 minutes, stirring, until deep golden brown. Do not rush this step as it makes the curry.
16 min 40 s - 3
Stir in the ginger and garlic paste for 1 minute, then the blitzed tomatoes, chilli powder, turmeric, ground coriander and salt. Cook for 10 minutes until the oil separates from the masala.
10 min - 4
Add the chicken and fry for 6 minutes, coating it in the masala.
6 min - 5
Pour in the water, add the green chillies, cover and simmer for 25 minutes until the chicken is tender and the sauce is thick.
25 min - 6
Crush the fenugreek leaves between your palms over the pan, add the garam masala, and simmer for 2 minutes. Scatter with fresh coriander and serve with rotis or rice.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.