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Homestyle Punjabi Chicken Curry

Recipe by Karan Gokani on InstagramAdded 6 November 2026.

15 minutes to prep, 30 to cook. A comforting Punjabi-style chicken curry that balances warm spices with a bright hint of lime. Tender chicken pieces simmer in a fragrant tomato‑based sauce, making it perfect for a quick family dinner. Serve with rice or flatbread for a satisfying meal.

See all 8 versions of chicken curry, compared

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Method

  1. Heat ghee in a pan over medium heat.

  2. Add whole spices (cinnamon stick, bay leaves, cloves) to the hot ghee and stir to infuse until the spices release their aroma.

  3. Add cumin seeds to the pan and let them sizzle briefly.

  4. Add sliced onions, bay leaf, dried red chili, and a pinch of salt; sauté until the onions are lightly golden.

  5. Stir in minced ginger and garlic and sauté for a minute.

  6. Add the chicken pieces and brown them lightly on all sides.

  7. Mix in Kashmiri chili powder, turmeric powder, and ground coriander; cook for another minute.

  8. Add chopped tomatoes and water, cover the pan, and simmer until the chicken is fully cooked and the sauce thickens.

  9. Finish by stirring in additional garam masala, sliced green chilli, and lime juice.

  10. Serve hot with boiled rice, roti, or naan.

Tips while you cook

Toast whole spices first
Heat the cinnamon stick, bay leaf, and cloves in ghee until aromatic before adding other ingredients.
Add ginger and garlic after onions
Stir in minced ginger and garlic once the onions are lightly golden to prevent burning.
Cover while simmering
Place a lid on the pan during the simmer step to retain moisture and help the sauce thicken.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Karan Gokani made this.

The recipe comes from Karan Gokani’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Chicken curry, 8 ways

Seven creators posted their own. Most use cinnamon stick, bay leaf, chicken, tomato and turmeric powder.

  1. Imran Ali40 min15 ingr.Only this one uses garlic and ginger paste, onion powder and chilli powder
  2. Eroshan (Kolamba)1 hr 20 min19 ingr.Only this one uses tamarind paste, pandan leaf and roasted chilli powder
  3. sukipantal1 hr 5 min25 ingr.Only this one uses chicken on the bone, kashmiri red chilli powder and vinegar
  4. South Cookery1 hr 15 min21 ingr.Only this one uses julienned ginger, green chilies and coriander seeds
  5. Peter Martin50 min18 ingr.Only this one uses cinnamon, cumin and allspice
  6. Karan Gokani45 min19 ingr.Only this one uses kashmiri chili powder, ground coriander and green chilli
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