Punjabi Chicken Curry Recipe | Slow-Cooked Chicken in Rich Onion Gravy

Make this flavorful Punjabi Chicken Curry with marinated chicken, spices, and homemade tomato sauce. A traditional slow-cooked dish with pure ASMR cooking vibes.

This Punjabi Chicken Curry is rich, aromatic, and slow-cooked to perfection. Unlike fast recipes, this dish brings out deep flavor by marinating the chicken in yogurt and slow simmering it with freshly blended spices and onions. Made entirely from scratch — including the tomato puree — this curry is comforting, bold, and packed with authentic taste. Captured in pure ASMR style, this is cooking at its most satisfying.

Ingredients:

750g chicken (with bone preferred)
1 tbsp turmeric powder
2 cups thick yogurt
1 large onion, sliced
1 tsp cumin seeds
2 bay leaves
10 cloves
5 cardamom pods
1 cinnamon stick
2–3 fresh tomatoes (blended)
1 tbsp chopped garlic
2 tbsp red chili powder
1 tsp salt (adjust to taste)
1 tbsp cumin powder
2–3 tbsp olive oil (for frying and cooking)
Chopped fresh coriander (for garnish)

Instructions:

In a bowl, add 750g chicken, 1 tbsp turmeric powder, and 2 cups yogurt. Mix well and let it marinate for at least 30 minutes.
Slice 1 large onion thinly.
In a pan, heat olive oil and add cumin seeds, bay leaves, cloves, cardamom, and a cinnamon stick.
Add the sliced onions and fry until golden brown.
Transfer the cooked onions and spices to a blender jar and blend into a smooth paste.
In a clean pan, heat olive oil and sear the marinated chicken for about 5 minutes.
Add the blended onion spice paste into the chicken and stir well.
Add fresh blended tomato puree (from 2–3 tomatoes) — avoid store-bought sauce for a healthier flavor.
Add chopped garlic, red chili powder, salt, and cumin powder.
Mix everything, cover the pan, and cook on low heat for 40–45 minutes.
Once done, allow the curry to rest for 30 minutes to 1 hour before serving.
Garnish with fresh coriander and serve hot with rice or roti.

Why You’ll Love This Curry

This Punjabi Chicken Curry is a labor of love — made without shortcuts or readymade sauces. The yogurt marinade makes the chicken tender, while the slow cooking process deepens the flavor of the spices. Letting the curry rest after cooking allows the flavors to intensify, giving you that perfect, restaurant-style result at home.

ASMR Cooking Experience

At SpiceChef, we let the cooking sounds tell the story. Hear the sizzle of spices, the bubbling of curry, and the final stir of creamy gravy — all captured in high-quality ASMR. No music, no voiceovers — just the real, calming rhythm of the kitchen.

Tips & Variations:

Use mustard oil for a stronger North Indian flavor.
Add a pinch of garam masala toward the end for extra warmth.
Boneless chicken can be used, but bone-in gives better flavor in slow-cooked curries.
Adjust chili levels to your spice tolerance.

Serving Suggestion:

Best served with basmati rice, jeera rice, or soft rotis. Pair with a simple cucumber raita or pickled onions on the side.

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