Punjabi style chicken masala

Name: Punjabi style chicken masala
Yield: 4 servings
Cuisine: Indian
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

Serves 4

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Punjabi style chicken masala

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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.

Punjabi style chicken masala

Punjabi style chicken masala

Directions

Ingredients

Equipment

Tips

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