4Squeeze half a lemon into the chicken, add turmeric and salt, then mix well and marinate.
5Squeeze half a lemon into the chicken, add turmeric and salt, then mix well and marinate.
6Squeeze half a lemon into the chicken, add turmeric and salt, then mix well and marinate.
7In a pan, add vegetable oil and butter, and let it melt on a medium to low flame.
8In a pan, add vegetable oil and butter, and let it melt on a medium to low flame.
9In a pan, add vegetable oil and butter, and let it melt on a medium to low flame.
10Add chopped onions to the hot oil and butter, stir, and cook for about 2 to 3 minutes on a medium flame.
11Add chopped onions to the hot oil and butter, stir, and cook for about 2 to 3 minutes on a medium flame.
12Add chopped onions to the hot oil and butter, stir, and cook for about 2 to 3 minutes on a medium flame.
13Continue cooking onions until they pick up some color and caramelize.
14Continue cooking onions until they pick up some color and caramelize.
15Continue cooking onions until they pick up some color and caramelize.
16Add chopped garlic and cook for about 3 to 4 minutes or until raw aromas have disappeared.
17Add chopped garlic and cook for about 3 to 4 minutes or until raw aromas have disappeared.
18Add chopped garlic and cook for about 3 to 4 minutes or until raw aromas have disappeared.
19Set 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.
20Set 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.
21Set 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.
22Mix the spices and cook on a very low flame for about 30 to 40 seconds.
23Mix the spices and cook on a very low flame for about 30 to 40 seconds.
24Mix the spices and cook on a very low flame for about 30 to 40 seconds.
25Add chopped tomatoes, stir, and add some salt.
26Add chopped tomatoes, stir, and add some salt.
27Add chopped tomatoes, stir, and add some salt.
28Cook the tomatoes until they have softened and disintegrated in the sauce.
29Cook the tomatoes until they have softened and disintegrated in the sauce.
30Cook the tomatoes until they have softened and disintegrated in the sauce.
31Add a splash of warm water and continue cooking.
32Add a splash of warm water and continue cooking.
33Add a splash of warm water and continue cooking.
34Add the marinated chicken to the pan, stir, and pan roast to sear it from all sides.
35Add the marinated chicken to the pan, stir, and pan roast to sear it from all sides.
36Add the marinated chicken to the pan, stir, and pan roast to sear it from all sides.
37Once the chicken is nicely seared, add a splash of warm water.
38Once the chicken is nicely seared, add a splash of warm water.
39Once the chicken is nicely seared, add a splash of warm water.
40Set the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
41Set the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
42Set the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
43Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
44Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
45Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
46Add chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.
47Add chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.
48Add chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.
49Stir everything in to combine.
50Stir everything in to combine.
51Stir everything in to combine.
Ingredients
500 g chicken with or without bones
500 g chicken with or without bones
500 g chicken with or without bones
0.5 lemon
0.5 lemon
0.5 lemon
1 tsp turmeric powder
1 tsp turmeric powder
1 tsp turmeric powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
5 tbsp vegetable oil
5 tbsp vegetable oil
5 tbsp vegetable oil
50 g unsalted butter
50 g unsalted butter
50 g unsalted butter
2 onion, finely chopped
2 onion, finely chopped
2 onion, finely chopped
10 cloves peeled garlic, finely chopped
10 cloves peeled garlic, finely chopped
10 cloves peeled garlic, finely chopped
2 tbsp peeled ginger, finely chopped
2 tbsp peeled ginger, finely chopped
2 tbsp peeled ginger, finely chopped
2 tsp Kashmiri red chili powder
2 tsp Kashmiri red chili powder
2 tsp Kashmiri red chili powder
2 tbsp coriander powder
2 tbsp coriander powder
2 tbsp coriander powder
2 tbsp garam masala
2 tbsp garam masala
2 tbsp garam masala
2 tsp turmeric powder
2 tsp turmeric powder
2 tsp turmeric powder
1 tsp cracked black peppercorns
1 tsp cracked black peppercorns
1 tsp cracked black peppercorns
1 tsp dry fenugreek leaves (Kasoori Methi)
1 tsp dry fenugreek leaves (Kasoori Methi)
1 tsp dry fenugreek leaves (Kasoori Methi)
4 tomatoes, finely chopped
4 tomatoes, finely chopped
4 tomatoes, finely chopped
2 mild green chillies, finely sliced
2 mild green chillies, finely sliced
2 mild green chillies, finely sliced
3 tbsp coriander leaves, chopped
3 tbsp coriander leaves, chopped
3 tbsp coriander leaves, chopped
2 tbsp cold butter (optional)
2 tbsp cold butter (optional)
2 tbsp cold butter (optional)
sliced ginger
sliced ginger
sliced ginger
salt as required
salt as required
salt as required
warm water as required
warm water 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.