Serves 4
Directions
- 1Cut chicken thighs into small pieces.
- 2Squeeze half a lemon into the chicken, add turmeric and salt, then mix well and marinate.
- 3In a pan, add vegetable oil and butter, and let it melt on a medium to low flame.
- 4Add chopped onions to the hot oil and butter, stir, and cook for about 2 to 3 minutes on a medium flame.
- 5Continue cooking onions until they pick up some color and caramelize.
- 6Add chopped garlic and cook for about 3 to 4 minutes or until raw aromas have disappeared.
- 7Set the gas setting to the lowest, then add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
- 8Mix the spices and cook on a very low flame for about 30 to 40 seconds.
- 9Add chopped tomatoes, stir, and add some salt.
- 10Cook the tomatoes until they have softened and disintegrated in the sauce.
- 11Add a splash of warm water and continue cooking.
- 12Add the marinated chicken to the pan, stir, and pan roast to sear it from all sides.
- 13Once the chicken is nicely seared, add a splash of warm water.
- 14Set the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
- 15Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
- 16Add chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.
- 17Stir everything in to combine.
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, finely chopped
- 10 cloves peeled garlic, finely chopped
- 2 tbsp peeled ginger, finely chopped
- 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, finely chopped
- 2 mild green chillies, finely sliced
- 3 tbsp coriander leaves, chopped
- 2 tbsp cold butter (optional)
- sliced ginger
- salt as required
- warm water as required
Equipment
pan
Tips
- Take enough time to fry the onions until they caramelize and get some color, as this is key in any Punjabi dish.
- Cook spices on a very low flame for 30 to 40 seconds to prevent burning.
- Sear the chicken from all sides to lock in juices.
- Simmer the chicken on a very gentle flame to ensure tenderness.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup