Recipe by: Sandhya Puri

Source: Recipe adapted from Anjums New Indian by Anjum Anand

Serves: 6


  • 1 inch piece of ginger
  • 10 cloves of garlic
  • 4 small black cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 5 Tbsp vegetable oil
  • 1 bay leaf
  • 1 medium onion
  • 2 green chillies
  • 750 gms chicken
  • 5 tsp coriander powder
  • 2 tsp cumin powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 ½ tsp garam masala
  • Salt
  • 3 medium tomatoes
  • Coriander leaves chopped


  • Heat the oil in a large non stick pan
  • Add the bay leaf, cardamom, cloves and cinnamon stick. Add the finely chopped onions and brown them for around 8-10 minutes
  • Add the garlic, ginger and green chillies and cook till golden for about 2-4 minutes
  • Add the chicken pieces and brown gently over moderate heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and some water and bring to a boil. Cover and cook for 10-15 minutes
  • Uncover the pan and increase the heat to high to brown the masala. Toss and turn the chicken in the masala till it reduces
  • Add in fresh coriander and serve

Download PDF version here: indian-punjabi-chicken-curry_sandhya-puri