Chicken curry is a popular dish on the Indian subcontinent. It is widespread throughout the Indian subcontinent, Southeast Asia, the United Kingdom, and the Caribbean. Chicken stewed in an onion and tomato-based gravy with ginger, garlic, tomato puree, chilli peppers, and a variety of spices, including turmeric, cumin, coriander, cinnamon, and cardamom, is a classic Indian subcontinent curry. Chicken curry is usually made with a pre-made spice blend known as curry powder outside of South Asia. With various varieties of the classic chicken curry dish, Indian cuisine has a lot of regional variations. To make the chicken curry we usually begin by cooking the whole spices in oil. The onions, ginger, garlic, tomatoes, and powdered spices are then mixed to make gravy. After that, bone-in chicken pieces are added to the gravy and cooked until done. In India, there are different types of chicken curries for different regions. In South Indian recipes, coconut is the main ingredient that adds an enhanced flavour to the chicken curry. In North India, the curry is usually made with lots of butter, cream, ghee and whole spices.
Here are some Punjabi style chicken curries that you can prepare for your dinner-
Butter Chicken
Butter chicken, also known as Murgh Makhani, is a chicken curry served with a spiced tomato and butter (makhan) sauce. Its gravy is well-known for its thick consistency. In some cases, the cream adds a silky smooth, creamy texture to the curry sauce. Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India, invented the curry in the 1950s. The curry was made "by chance" by mixing leftover tandoori chicken with buttery tomato gravy (makhan). Butter chicken is a creamy and tangy chicken curry that goes well with naan or lachha parantha.
Achari Chicken
Achari chicken is a North Indian dish made with pickling spices and chicken. The Hindi word "achaar" means "pickle." There are many recipes in North Indian cuisine that include achari spices or achari masala. These have a fantastic flavour and taste different from other chicken curries. Aam ka achar is very famous in Punjab. You may add the spices of mango pickle and achar masala to the gravy which will add a tangy and spicy touch to the dish.
Kadhai Chicken
Chicken Karahi, or kadhai chicken, is a dish that hails from the northern and northwestern parts of South Asia. The dish is prepared in a kadhai. It is usually made with chopped onions, tomatoes and capsicum. The gravy is not runny, but it can be easily eaten with rice. Kadhai chicken also features whole spices and a strong flavour of garam masala. Kadhai chicken tastes heavenly with naan, tandoori roti or lachha parantha.
Amritsari Chicken Masala
Amritsari Chicken Masala is a traditional North Indian dish cooked with fresh cream, butter, and tomatoes in the signature Amritsari thick and creamy gravy. This dish, often known as chicken makhani or murgh, is a popular dish in Indian restaurants. The tomato puree gives the gravy its distinct colour. The delectable recipe is simple to prepare at home because it does not call for many ingredients or Indian spices.