The Punjabi cuisine rules many hearts across the country - it boasts some of the best chicken curries in the country. While tandoori chicken and butter chicken are real crowd-pullers, the cuisine has many regional chicken curries that are as comforting and delicious as the more popular ones. And if you are looking to savour some authentic Punjabi chicken curry, then we have a perfect chicken curry recipe for you - Lotus stem chicken curry.
Lotus stem, which is known as kamal kakdi or bhein in Punjabi, is widely used in Indian, Chinese, and Japanese food preparations. It is said to be full of minerals and nutrients such as Vitamin C and also helps in boosting immunity.
The lotus stem chicken curry is a flavourful and aromatic dish that is made with rich Indian spices and has a tomato-based gravy and, of course, delicious lotus stem stock. This mouth-watering chicken curry version is sure to impress family and friends, give it a try, read the recipe below.
How To Make Punjabi Lotus Stem Chicken Curry l Punjabi Lotus Stem Chicken Curry Recipe:
In a bowl take chicken pieces and marinate with curd, ginger garlic paste, and other ingredients and let it sit for 30 minutes. Next, thinly slice the lotus stem and clean it. In a pan add water, whole spices, haldi, salt, lotus stem and let it boil for some time.
Finally, heat some oil in a pan and add all the remaining ingredients and fry the marinated chicken in it for some time. After a while add tomatoes and let the chicken cook in the aromatic lotus stem stock until done. Garnish with coriander and serve hot.
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