Punjabi Style Chicken Masala
Punjabi Style Chicken Masala
Ingredients
For Marination
- 500 g chicken, with or without bones
- 1/2 lemon, juice
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Masala
- 5 tablespoons vegetable oil
- 50 g unsalted butter
- 2 onion, finely chopped
- 10 cloves garlic, peeled, finely chopped
- 2 tablespoons ginger, peeled, finely chopped
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons coriander powder
- 2 tablespoons garam masala
- 2 teaspoons turmeric powder
- 1 teaspoon cracked black peppercorns
- 1 teaspoon dry fenugreek leaves, (Kasoori Methi)
- 4 tomatoes, finely chopped
- 2 mild green chillies, finely sliced
- as needed salt, for the masala
- as needed warm water
For Garnish (optional)
- 3 tablespoons coriander leaves, chopped
- 2 tablespoons cold butter
- ginger, sliced
Instructions
- 1
In a mixing bowl, place the 500g chicken. Squeeze in the juice from 1/2 lemon. Add 1 teaspoon turmeric powder and 1/2 teaspoon salt. Mix thoroughly until all the chicken pieces are well coated. Set aside to marinate.
⏱️ 5 min
- 2
Heat a large pan or pot over medium-high heat. Add 5 tablespoons vegetable oil and 50g unsalted butter. Once the butter has melted and is sizzling, add the 2 finely chopped onions. Sauté the onions, stirring frequently, until they turn golden brown.
⏱️ 10 min
- 3
Add the 10 finely chopped peeled garlic cloves and 2 tablespoons finely chopped peeled ginger to the pan. Continue to sauté for a few minutes until the raw smell disappears and the aromatics are fragrant.
⏱️ 5 min
- 4
Reduce the heat to medium-low. Add 2 teaspoons Kashmiri red chili powder, 2 tablespoons coriander powder, 2 tablespoons garam masala, 2 teaspoons turmeric powder, 1 teaspoon cracked black peppercorns, and 1 teaspoon dry fenugreek leaves (Kasoori Methi) to the pan. Mix vigorously for about 30 seconds to 1 minute, ensuring the spices are well combined and cooked but do not burn.
⏱️ 2 min
- 5
Stir in the 4 finely chopped tomatoes. Mix well to combine with the spice mixture. Then add the 2 finely sliced mild green chillies and mix again. Cook for a few minutes until the tomatoes soften and blend into the masala. Add salt as required to taste.
⏱️ 8 min
- 6
Increase the heat to medium. Add the marinated chicken to the pan. Stir well to ensure each piece of chicken is coated with the rich masala.
⏱️ 3 min
- 7
Pour in warm water as required, just enough to create a thick, clinging sauce rather than a watery gravy. Mix everything thoroughly. Cover the pan with a lid and let the chicken slow cook on low heat until it is tender and fully cooked, and the masala has thickened to a dry consistency with the oil separating from the mixture.
⏱️ 50 min
- 8
Once the chicken is cooked, remove the lid. Stir in 3 tablespoons chopped coriander leaves. For an optional touch of richness, add 2 tablespoons cold butter and stir until melted and incorporated.
⏱️ 2 min
- 9
Garnish the Punjabi style chicken masala with fresh sliced ginger and serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Punjabi Style Chicken Masala
For Marination
- 500 g chicken, with or without bones
- 1/2 lemon, juice
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Masala
- 5 tablespoons vegetable oil
- 50 g unsalted butter
- 2 onion, finely chopped
- 10 cloves garlic, peeled, finely chopped
- 2 tablespoons ginger, peeled, finely chopped
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons coriander powder
- 2 tablespoons garam masala
- 2 teaspoons turmeric powder
- 1 teaspoon cracked black peppercorns
- 1 teaspoon dry fenugreek leaves, (Kasoori Methi)
- 4 tomatoes, finely chopped
- 2 mild green chillies, finely sliced
- as needed salt, for the masala
- as needed warm water
For Garnish (optional)
- 3 tablespoons coriander leaves, chopped
- 2 tablespoons cold butter
- ginger, sliced
Instructions
- 1
In a mixing bowl, place the 500g chicken. Squeeze in the juice from 1/2 lemon. Add 1 teaspoon turmeric powder and 1/2 teaspoon salt. Mix thoroughly until all the chicken pieces are well coated. Set aside to marinate.
⏱️ 5 min - 2
Heat a large pan or pot over medium-high heat. Add 5 tablespoons vegetable oil and 50g unsalted butter. Once the butter has melted and is sizzling, add the 2 finely chopped onions. Sauté the onions, stirring frequently, until they turn golden brown.
⏱️ 10 min - 3
Add the 10 finely chopped peeled garlic cloves and 2 tablespoons finely chopped peeled ginger to the pan. Continue to sauté for a few minutes until the raw smell disappears and the aromatics are fragrant.
⏱️ 5 min - 4
Reduce the heat to medium-low. Add 2 teaspoons Kashmiri red chili powder, 2 tablespoons coriander powder, 2 tablespoons garam masala, 2 teaspoons turmeric powder, 1 teaspoon cracked black peppercorns, and 1 teaspoon dry fenugreek leaves (Kasoori Methi) to the pan. Mix vigorously for about 30 seconds to 1 minute, ensuring the spices are well combined and cooked but do not burn.
⏱️ 2 min - 5
Stir in the 4 finely chopped tomatoes. Mix well to combine with the spice mixture. Then add the 2 finely sliced mild green chillies and mix again. Cook for a few minutes until the tomatoes soften and blend into the masala. Add salt as required to taste.
⏱️ 8 min - 6
Increase the heat to medium. Add the marinated chicken to the pan. Stir well to ensure each piece of chicken is coated with the rich masala.
⏱️ 3 min - 7
Pour in warm water as required, just enough to create a thick, clinging sauce rather than a watery gravy. Mix everything thoroughly. Cover the pan with a lid and let the chicken slow cook on low heat until it is tender and fully cooked, and the masala has thickened to a dry consistency with the oil separating from the mixture.
⏱️ 50 min - 8
Once the chicken is cooked, remove the lid. Stir in 3 tablespoons chopped coriander leaves. For an optional touch of richness, add 2 tablespoons cold butter and stir until melted and incorporated.
⏱️ 2 min - 9
Garnish the Punjabi style chicken masala with fresh sliced ginger and serve hot.