Punjabi style chicken masala
Serves 4
Directions
- 1Cut the chicken thighs into small pieces.
- 2Squeeze half a lemon into the chicken.
- 3Add turmeric and salt to the chicken.
- 4Mix and marinate the chicken with the simple ingredients.
- 5In a pan, add vegetable oil and butter.
- 6Let the oil and butter melt on a medium to low flame.
- 7Add chopped onions to the hot oil and butter.
- 8Stir and cook the onions for about 2 to 3 minutes on a medium flame, ensuring they are well-fried, caramelized, and have a little color.
- 9Add chopped garlic to the onions.
- 10Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared, using your nose as a guide.
- 11Set the gas setting to the lowest.
- 12Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kassuri matey leaves, and turmeric powder.
- 13Mix and cook these spices on a very low flame for about 30 to 40 seconds.
- 14Add chopped tomatoes.
- 15Stir and add some salt.
- 16Cook the tomatoes until they have softened and disintegrated in the sauce.
- 17After a few minutes, add a splash of warm water and continue cooking until the tomatoes have disintegrated into a nice thick masala base.
- 18Add the marinated chicken into the pan.
- 19Stir and pan roast the chicken really well, searing it from all sides to lock in the juices.
- 20Once the chicken is nicely seared from all sides, add a splash of warm water.
- 21Put the gas setting to the lowest, cover the pan, and let the chicken simmer on a very gentle flame for about 5 to 6 minutes.
- 22Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
- 23Add chopped green chilies, finely chopped coriander leaves, some cold butter, and thinly sliced ginger.
- 24Stir everything in until nicely combined to finish your masala fried chicken in Punjabi style.
Ingredients
- 500 g chicken with or without bones
- 0.5 lemon (juice)
- 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
- sliced ginger
- as required salt
- as required warm water
Equipment
pan
Tips
- Take enough time to fry your onions as that is key in any Punjabi dish.
- Cook spices on a very low flame for about 30 to 40 seconds.
- Sear chicken from all sides to lock all the juices in.
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