Punjabi-style Chicken Chole
← All recipes

Punjabi-style Chicken Chole

👤 3 servings medium 🌍 Indian facebook.com ↗

This bold and comforting Punjabi-style Chicken Chole is a slow-cooked, deeply spiced dish that brings together two classics in one pot. Unapologetically hearty and full of soul, every bite is rich, warming, and satisfying—the kind of honest Punjabi flavors cooked the way they're meant to be, with depth you can taste and a finish that stays with you.

ChickenSlow-CookedTraditional

Ingredients

  • 500 g chicken
  • 3 tbsp oil
  • 2 tbsp ghee
  • 2 bay leaves
  • 4 cloves
  • 3 black cardamoms
  • 5 green cardamoms
  • 2 inches cinnamon stick
  • 2 medium onions
  • 10 cloves garlic
  • 2 inches ginger
  • 2 mild green chillies
  • 2 tbsp coriander powder
  • 3 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder
  • 2 tbsp garam masala powder
  • 3 tomatoes
  • 1 cup plain yogurt
  • 500 g chickpeas
  • 2 mild green chilies
  • 1 tsp garam masala
  • 1 tbsp coriander leaves
  • 2 tsp Kasuri methi
  • 1 inch ginger
  • warm water
  • salt

Instructions

  1. Heat oil and ghee in a large pot or heavy-bottomed pan over medium heat
  2. Add bay leaves, cloves, black cardamoms, green cardamoms, and cinnamon stick. Let them crackle and release their aromas for about 1-2 minutes
  3. Add the thinly sliced onions and cook until they turn golden brown, stirring occasionally
  4. Make a paste with peeled garlic, peeled ginger, and mild green chillies. Add this paste to the pot and cook for 2-3 minutes until fragrant
  5. Add the chicken pieces and cook for 3-4 minutes, stirring to coat with the spices
  6. Add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder. Mix well and cook for 1-2 minutes
  7. Add the pureed tomatoes and cook for 3-4 minutes until the oil starts to separate from the mixture
  8. Add the whisked yogurt slowly, stirring constantly to avoid curdling. Cook for 2-3 minutes
  9. Add the boiled or tinned chickpeas (drained and rinsed) and mix well
  10. Add warm water as needed to achieve desired consistency. Bring to a boil, then reduce heat to low
  11. Cover and simmer for 30-45 minutes until the chicken is cooked through and the flavors have melded together
  12. Taste and adjust salt as needed
  13. Garnish with slit green chillies, garam masala, freshly chopped coriander leaves, toasted crushed Kasuri methi, and ginger juliennes
  14. Serve hot with rice, naan, or roti

Save it. Cook it. Track it.

Bookmark this recipe, plan your week, and track calories — all in FooZenie.

Get FooZenie Free