Punjabi Style Chicken Masala
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Punjabi Style Chicken Masala

👤 3 servings medium 🌍 Indian youtube.com ↗

Chef Ajay Kumar's bold and unapologetically rich Punjabi chicken masala is a slow-cooked masterpiece that leans towards the dry side, allowing deep roasted flavors and warming spices to cling to every piece of chicken. This dhaba-style dish delivers intense, smoky, and satisfying bites packed with classic Indian spices, filling the room with aroma without requiring a heavy gravy.

ChickenSpicySlow-CookedGluten-Free

Ingredients

  • 500 g chicken with or without bones
  • 0.5 lemon
  • 1 tsp turmeric powder
  • 0.5 tsp salt
  • 5 tbsp vegetable oil
  • 50 g unsalted butter
  • 2 onion
  • 10 garlic cloves
  • 2 tbsp ginger
  • 2 tsp Kashmiri red chili powder
  • 2 tbsp coriander powder
  • 2 tbsp garam masala
  • 2 tsp turmeric powder
  • 1 tsp cracked black peppercorns
  • 1 tsp dry fenugreek leaves (Kasoori Methi)
  • 4 tomatoes
  • 2 mild green chillies
  • 3 tbsp coriander leaves
  • 2 tbsp cold butter
  • 1 ginger
  • 1 salt
  • 0.5 cup warm water

Instructions

  1. Marinate chicken with lemon juice, 1 tsp turmeric powder, and 0.5 tsp salt for at least 15 minutes.
  2. Heat vegetable oil and unsalted butter in a heavy-bottomed pan or kadai over medium-high heat.
  3. Add finely chopped onions and cook until golden brown and caramelized.
  4. Add finely chopped garlic and ginger, cook for 1-2 minutes until fragrant.
  5. Add Kashmiri red chili powder, coriander powder, garam masala, turmeric powder, and cracked black peppercorns. Stir well to combine spices.
  6. Add finely chopped tomatoes and cook until they break down and oil separates from the masala.
  7. Add the marinated chicken and cook on high heat for 2-3 minutes, stirring to coat with the masala.
  8. Add warm water as needed and reduce heat to medium-low. Cover and simmer for 20-25 minutes until chicken is cooked through.
  9. Add dry fenugreek leaves (Kasoori Methi) and sliced green chillies.
  10. Cook uncovered for another 5-10 minutes until the gravy reduces and becomes thick and clingy to the chicken.
  11. Finish with chopped coriander leaves and optional cold butter for richness.
  12. Adjust salt to taste and serve hot.

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