I have eaten a lot of chicken curry, and can follow a recipe, but don’t know how to identify recipes of different states, or how to improvise within a regional recipe without breaking it.
Is there a set of guidelines (spices and preparation techniques) that obviously identifies a Punjabi chicken curry versus Bengali versus Andhra versus Kashmiri?
[Edit: what are the essential “must haves” and “must not haves” of different regional chicken curries?]
