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Indian Cooking Tips: How To Make Punjabi Lotus Stem Chicken Curry (Recipe Inside)

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Punjabi cuisine rules many hearts across the country – it has some of the best chicken curries in the country. While the tandoori chicken and butter chicken are the real crowd-pullers, the dishes feature many regional chicken curries that are just as comforting and delicious as the more popular ones. And if you want to taste some authentic Punjabi Chicken Curry, then we have the perfect Chicken Curry Recipe for you – Lotus Stem Chicken Curry.

The lotus stem, known as Kamal Kakdi or Bheen in Punjabi, is widely used in the preparation of Indian, Chinese and Japanese food. It is said to be rich in minerals and nutrients like vitamin C and also helps in boosting immunity.

Lotus stems are enjoyed in a variety of ways

(Also Read: Bhi Ji Tikki Recipe: This Sindhi Snack That You Need To Enhance Your Tea Time)

Lotus Stem Chicken Curry is a delicious and aromatic dish that is made with rich Indian spices and has a tomato-based gravy and of course the delicious lotus stem stock. This mouth-watering chicken curry version will surely impress family and friends, give it a try, read the recipe below.

How to make Punjabi Lotus Stem Chicken Curry

Grind chicken pieces in a bowl and add curd, ginger-garlic paste and other ingredients and keep it for 30 minutes. After this, cut the lotus stem thinly and clean it. Put water, whole spices, turmeric, salt, lotus stem in a pan 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 lotus stem stock till cooked. Serve hot garnished with coriander.

Click Here for the Detailed Recipe for Lotus Stem Chicken Curry

(Also Read: Indian Cooking Tips: Make Restaurant-Style Nadru Yakhni With This Special Recipe)

How did you like this recipe, do let us know in the comments below.

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