This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.

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  • Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.

  • Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition Facts

234 calories; 9.2 g total fat; 44 mg cholesterol; 182 mg sodium. 19.8 g carbohydrates; 18.8 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2007
Some of the directions seem to be missing..... When browning the onions make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also once you add the tomatoes let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder. Read More
(73)

Most helpful critical review

Rating: 3 stars
10/28/2005
If you're looking a traditional INDIAN curry then this is it. If however you are looking for a RED curry then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour. Read More
(16)
31 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/19/2007
Some of the directions seem to be missing..... When browning the onions make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also once you add the tomatoes let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder. Read More
(73)
Rating: 5 stars
02/19/2007
Some of the directions seem to be missing..... When browning the onions make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also once you add the tomatoes let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder. Read More
(73)
Rating: 3 stars
10/28/2005
If you're looking a traditional INDIAN curry then this is it. If however you are looking for a RED curry then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour. Read More
(16)
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Rating: 5 stars
12/21/2008
I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe. Read More
(16)
Rating: 4 stars
12/07/2007
As I was anxious to start this (and hungry) I put the lemon juice salt and pepper into the pan with the chicken (I used chicken thighs). I also substituted low fat creme fraiche instead of the yoghurt and did not add water as we like a thick curry. This curry was delicious! Better than some I have had in Indian restaurants. This has been saved to my recipe box and will be used many many times in the future!! Read More
(12)
Rating: 5 stars
05/15/2006
This was excellent. If you love indian food try this. I added some chopped spinach and substituted sour cream for the yogurt and served over basmati rice. Read More
(7)
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Rating: 3 stars
02/22/2010
I was a little disappointed. I am a huge fan of curries and this one seemed lackluster in flavor. It wasn't bad at all but I think I should have doubled the spices and might prefer coconut milk over yogurt. I might try it again with those changes but not like this! Read More
(7)
Rating: 5 stars
04/27/2011
I would DEFINITELY make this recipe again. It was superb; in fact it was even better after it sat in the fridge a couple of days to let the flavors mingle. YUM! My hubby requested that I tinker to make it spicy but I really enjoyed it. Read More
(4)
Rating: 5 stars
11/26/2008
I was nervous about the long list of ingredients but now that I have made it so many times I wouldn't change a thing. This is a great curry that you can easily adjust the "heat" to your own preference. About half way through I divide the curry and make one very hot for myself and the other I leave mild for my husband. Read More
(4)
Rating: 5 stars
04/07/2010
very good! We added a little bit of spice to it after serving up the kids but even without that it would be very good. Am for sure going to make it again!!!!! Read More
(3)