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Punjabi Lotus Stem Chicken Curry Recipe

Punjabi Lotus Stem Chicken Curry
How to make Punjabi Lotus Stem Chicken Curry

This chicken curry is an extremely flavorful and aromatic dish that is made with rich Indian spices; tomato base gravy and an aromatic lotus stem stock that is made by boiling the lotus stem with whole spices.

  • Total Cook Time 40 mins
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Punjabi Lotus Stem Chicken Curry

  • 500 gms Chicken pieces
  • 1 cup Thinly sliced lotus stem
  • 1 tbsp Ginger garlic paste
  • 1 cup Chopped tomatoes
  • 1 cup Chopped onions
  • 1 cup Curd
  • 1 tbsp Red chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Jeera
  • 1 tsp Saunf
  • 1/2 tsp Asafoetida
  • 1 black cardamom
  • 8-10 Cloves
  • 1 Cinnamon Stick
  • 1-2 Bay leaves
  • Salt as per taste

How to Make Punjabi Lotus Stem Chicken Curry

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1.
In a bowl take the chicken pieces and add curd, half of the ginger-garlic paste, half of the red chilli powder, some salt and mix. Let this marinate for at least 30 minutes.
2.
Take the lotus stem and cut into thin slices, clean it by submerging it in warm salty water for a while.
3.
In a bowl add 1 ltr water, cinnamon sticks, cardamom, bay leaf, cloves and the lotus stem. Let this boil until the lotus stem is halfway done.
4.
In a pan heat some oil and add jeera, saunf, hing and stir. Now add the remaining ginger-garlic paste, chopped onions and cook until the onions are soft.
5.
Add the chicken and cook for 10 minutes on low flame. Add haldi, red chilli powder, garam masala and then the lotus stem stock and let it simmer for another 10 minutes.
6.
Once the chicken is cooked, take off the heat and serve hot.

Key Ingredients: Chicken pieces , Thinly sliced lotus stem , Ginger garlic paste , Chopped tomatoes , Chopped onions , Curd , Red chilli powder , Garam Masala, Jeera , Saunf , Asafoetida, 1 black cardamom , 8-10 Cloves , 1 Cinnamon Stick , 1-2 Bay leaves , Salt as per taste

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