Ludhiana-based Chef Manpreet Singh Barsal recreates his family’s Sunday tradition with homestyle Punjabi chicken curry

Growing up in a small village in Punjab, Sundays were a sensory delight. The aroma of sizzling onions and garam masala wafting from my mother’s kitchen signalled the start of a special day. I would help her pluck fresh coriander from our backyard as she marinated chicken in dahi and spices. That chicken curry was more than just a meal — it was a tradition, a symbol of love and togetherness.

Inspired by those cherished childhood memories, I share this recipe — hoping you’ll love it as much as I do.

Chef Manpreet Singh’s desi Punjabi chicken curry

Ingredients (Serves 4)

Chicken (bone-in)                              800 gm

Curd                                                       1 cup

Onions (large, sliced)                         2

Tomato (medium, chopped)            2

Ginger paste                                        1 tbsp

Garlic paste                                         1 tbsp

Mustard oil                                         4 tbsp

Green chillies (slit)                           2

Turmeric                                             1 tsp

Red chilli powder                              1 tsp

Coriander powder                             1 tbsp

Garam masala                                    1 tsp

Cumin seeds                                       1 tsp

Bay leaf                                                1

Coriander leaves                               ¼ cup

Water                                                   1.5 cups

Salt                                                       To taste

Method

Prepare the marinade by mixing chicken with curd, salt, turmeric, chilli powder and ginger and garlic pastes. Let it rest for 30 minutes.

In a pan, heat mustard oil. Add cumin seeds and bay leaf. When the seeds begin to splutter, add onions and sauté till golden brown. Add tomatoes, green chillis and the remaining spices. Cook till the oil separates.

Add marinated chicken and cook on high flame for about five minutes. Reduce the heat, add water, cover and simmer for about 25 minutes, or till chicken is tender.

Finish with garam masala and coriander leaves. Serve hot with rice or roti.

— Chef Manpreet Singh Barsal is Assistant Professor, School of Hotel Management Airlines and Tourism, Ct University, Ludhiana