Punjabi Chicken Curry in a Wok

Name: Punjabi Chicken Curry in a Wok
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 green chillies, slit (optional); 1 green pepper, deseeded and roughly chopped; ½ tsp black peppercorns; ½ tsp fennel seeds; 2 dried red chillies (optional); 1 tsp neutral oil; 1 tsp ginger and garlic paste; 1 tsp ginger and garlic paste; A few fresh coriander/cilantro leaves, roughly chopped, to garnish; A few fresh coriander/cilantro leaves, roughly chopped, to garnish; 1 tbsp coriander seeds; 1 tsp cumin seeds; ½ tsp salt; ½ tsp Kashmiri red chilli powder (optional); 1 tsp Kashmiri red chilli powder (optional); ½ tsp ground cumin; 1 tsp ground coriander; 3–4 tomatoes, roughly chopped, or 400g/14 oz can of chopped or plum tomatoes; 2.5 cm/1 in piece of root ginger, julienned, to garnish (optional); 1 tsp dried fenugreek leaves, crushed; 1 tbsp plain yogurt; ½ tsp garam masala; 1 brown cardamom pod; 2.5 cm/1 in cinnamon stick; 1 tsp cumin seeds, toasted and pounded; 1 tsp coriander seeds, toasted and pounded; Salt, to taste; 3–4 tomatoes, roughly chopped, or 400g/14 oz can of chopped or plum tomatoes; 1 bay leaf; 4–5 garlic cloves, crushed

Kadhai Murgh

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This is a popular dish with a history that dates back to the early 19th century. It is said to have originated in the northwestern Punjab region, which is now part of Pakistan. It is one of the most popular dishes in the Punjab state, as well as North India, and is served at local high street eateries and world-class restaurants.

The kadhai is a deep, wide-mouthed cooking pot like a wok. Traditionally made of cast iron, aluminium and stainless-steel versions are now available. Its w

Ingredients

Asia
India
Pakistan
Punjab
Main course
Gluten-free

Punjabi Chicken Curry in a Wok

Kadhai Murgh

Ingredients

Method

Photos