Punjab-ulous Carrot Chicken
Slow-Cooked North Indian Curry with Chicken, Carrots, and Cream
1 hour 15 minutes
Serves 4
DinnerIndian
Herb's take
This Punjabi-inspired curry brings together juicy chicken and sweet carrots simmered in a tomato-rich, spiced gravy. You'll learn how to bloom whole spices and finish with cream for classic restaurant-style texture.
Ingredients
Yield
4
Instructions
- 01In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add cumin seeds, coriander seeds, cardamom pods, cinnamon stick, and bay leaf, frying until aromatic, about 1 minute.
- 02Add the chopped onion and sauté until deep golden brown, about 10-12 minutes, stirring frequently.
- 03Stir in the garlic and ginger and cook for 2 minutes until fragrant.
- 04Add ground turmeric, ground cumin, ground coriander, and Kashmiri red chili powder. Stir constantly for 30 seconds to toast the spices and coat the onions.
- 05Pour in the pureed tomatoes and cook, stirring often, until the oil begins to separate and the mixture darkens, about 10 minutes.
- 06Reduce heat to low. Whisk the yogurt until smooth, then stir it in gradually to prevent curdling.
- 07Add the chicken pieces to the pot and stir to coat well with the masala. Increase heat to medium and cook until the chicken turns opaque, about 5 minutes.
- 08Add the julienned carrots and 1 cup water. Stir, cover, and gently simmer for 30 minutes, stirring occasionally.
- 09Uncover, stir in the heavy cream, and simmer another 5 minutes to thicken the sauce.
- 10Season generously with salt and pepper to taste.
- 11Sprinkle in garam masala and lemon juice. Stir well and cook for 1 more minute off the heat.
- 12Remove cinnamon stick, bay leaf, and cardamom pods. Garnish with chopped cilantro.
- 13Serve hot, ladled over with sauce, alongside warm naan.
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