Punjabi Style Chicken Masala

Name: Punjabi Style Chicken Masala
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 500g Chicken, with or without bones; 1/2 lemon of Lemon Juice, , from lemon; 1 tsp Turmeric Powder, , ground; Some Salt, as required; 5 tbsp Vegetable Oil, , for cooking; 50g Unsalted Butter, , softened; 2 Onions, finely chopped; 10 cloves of Garlic, peeled, finely chopped; 2 tbsp Ginger, peeled, finely chopped; 2 tsp Kashmiri Red Chili Powder, , ground; 2 tbsp Coriander Powder, , ground; 2 tbsp Garam Masala, , ground spice blend; 2 tsp Turmeric Powder, , ground; 1 tsp Black Peppercorns, cracked; 1 tsp Dried Fenugreek Leaves, Kasoori Methi; 4 Tomatoes, finely chopped; 2 Mild Green Chilis, finely sliced; 3 tbsp Coriander Leaves, chopped; 2 tbsp Butter, cold, optional; Some Ginger, sliced; Some Salt, as required

Punjabi Style Chicken Masala is a rich, smoky, and gently spiced chicken curry with a buttery onion-tomato base and a fragrant finish of kasoori methi and garam masala. The chicken is first marinated with lemon, salt, and turmeric, then cooked down with aromatics and spices until tender and coated in a thick, glossy masala. A little butter at the end gives the dish its classic Punjabi restaurant-style finish.

Punjabi Style Chicken Masala is a rich, smoky, and gently spiced chicken curry with a buttery onion-tomato base and a fragrant fin... Show more

By Sumi Patricia · Original recipe

Health Grade

A- · Excellent

Time

1 hr

Price

1,42 €

Calories

613 kcal

gluten free

high protein

low carb

keto

Method

Wash and ready produce

Rinse the onion, garlic, ginger, tomato, mild green chilli, coriander leaves, and the garnish piece of ginger under cool running water as needed. Pat everything dry well so the vegetables fry properly instead of steaming.

Chop the aromatics

Finely chop the onion. Peel and finely chop the garlic and enough ginger for the masala, then slice a little extra ginger into thin matchsticks or slivers for garnish. Finely chop the tomato, slice the green chilli, and roughly chop the coriander leaves so everything is ready to go before you start cooking.

Marinate the chicken

Place the chicken in a bowl. Add lemon juice, turmeric powder, and salt, then rub and toss well so every piece is lightly coated. Leave it to marinate for 20 to 30 minutes at room temperature while you prepare the pan and gather the spices.

Heat the pan

Set a heavy pan or kadai over medium heat. Add vegetable oil and unsalted butter, and let the butter melt fully into the oil so the cooking fat is hot and shimmering but not smoking.

Brown the onion base

Add the chopped onion to the hot fat and cook over medium heat, stirring often and scraping the pan as needed, until the onion turns soft, sweet, and a deep golden brown. This is the foundation of the masala, so give it time and do not rush it.

Cook ginger and garlic

Stir in the chopped garlic and chopped ginger. Cook for 1 to 2 minutes, stirring constantly, until fragrant and no longer raw-smelling.

Bloom the spices

Add Kashmiri red chili powder, coriander powder, a little more turmeric powder if using, and black peppercorns. Stir quickly for 30 seconds to coat the onion mixture and lightly toast the spices without letting them burn.

Cook the tomato masala

Add the chopped tomato and stir well to combine. Cook over medium heat, stirring and mashing the tomato as it softens, until it breaks down into a thick, glossy masala and you can see the fat beginning to separate at the edges.

Coat and cook chicken

Add the marinated chicken to the pan and mix thoroughly so every piece is covered in the masala. Cook over medium heat, stirring occasionally, until the chicken turns opaque and starts releasing its juices, then lower the heat, cover, and cook until tender and fully cooked through. Add a small splash of water only if needed to stop sticking and help the masala stay loose enough to cook evenly.

Finish the masala

Uncover the pan and sprinkle in garam masala, dried fenugreek leaves (kasoori methi), and the sliced green chilli. Crush the fenugreek leaves between your palms as you add them to release their aroma. Simmer for 3 to 5 minutes so the masala thickens and clings nicely to the chicken.

Finish and serve

Taste the chicken masala and adjust the salt if needed. For a richer finish, stir in the optional butter and let it melt into the sauce. Scatter over the chopped coriander leaves and top with the sliced ginger garnish, then serve hot with roti, naan, or rice.