Punjabi style chicken masala

Serves 4
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Directions

  1. 1Cut the chicken thighs into small pieces.
  2. 2Cut the chicken thighs into small pieces.
  3. 3Cut the chicken thighs into small pieces.
  4. 4Squeeze half a lemon into the chicken.
  5. 5Squeeze half a lemon into the chicken.
  6. 6Squeeze half a lemon into the chicken.
  7. 7Add turmeric and salt to the chicken.
  8. 8Add turmeric and salt to the chicken.
  9. 9Add turmeric and salt to the chicken.
  10. 10Mix and marinate the chicken with the simple ingredients.
  11. 11Mix and marinate the chicken with the simple ingredients.
  12. 12Mix and marinate the chicken with the simple ingredients.
  13. 13In a pan, add vegetable oil and butter.
  14. 14In a pan, add vegetable oil and butter.
  15. 15In a pan, add vegetable oil and butter.
  16. 16Let the oil and butter melt on a medium to low flame.
  17. 17Let the oil and butter melt on a medium to low flame.
  18. 18Let the oil and butter melt on a medium to low flame.
  19. 19Add chopped onions to the hot oil and butter.
  20. 20Add chopped onions to the hot oil and butter.
  21. 21Add chopped onions to the hot oil and butter.
  22. 22Stir 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.
  23. 23Stir 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.
  24. 24Stir 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.
  25. 25Add chopped garlic to the onions.
  26. 26Add chopped garlic to the onions.
  27. 27Add chopped garlic to the onions.
  28. 28Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared, using your nose as a guide.
  29. 29Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared, using your nose as a guide.
  30. 30Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared, using your nose as a guide.
  31. 31Set the gas setting to the lowest.
  32. 32Set the gas setting to the lowest.
  33. 33Set the gas setting to the lowest.
  34. 34Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kassuri matey leaves, and turmeric powder.
  35. 35Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kassuri matey leaves, and turmeric powder.
  36. 36Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kassuri matey leaves, and turmeric powder.
  37. 37Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  38. 38Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  39. 39Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  40. 40Add chopped tomatoes.
  41. 41Add chopped tomatoes.
  42. 42Add chopped tomatoes.
  43. 43Stir and add some salt.
  44. 44Stir and add some salt.
  45. 45Stir and add some salt.
  46. 46Cook the tomatoes until they have softened and disintegrated in the sauce.
  47. 47Cook the tomatoes until they have softened and disintegrated in the sauce.
  48. 48Cook the tomatoes until they have softened and disintegrated in the sauce.
  49. 49After a few minutes, add a splash of warm water and continue cooking until the tomatoes have disintegrated into a nice thick masala base.
  50. 50After a few minutes, add a splash of warm water and continue cooking until the tomatoes have disintegrated into a nice thick masala base.
  51. 51After a few minutes, add a splash of warm water and continue cooking until the tomatoes have disintegrated into a nice thick masala base.
  52. 52Add the marinated chicken into the pan.
  53. 53Add the marinated chicken into the pan.
  54. 54Add the marinated chicken into the pan.
  55. 55Stir and pan roast the chicken really well, searing it from all sides to lock in the juices.
  56. 56Stir and pan roast the chicken really well, searing it from all sides to lock in the juices.
  57. 57Stir and pan roast the chicken really well, searing it from all sides to lock in the juices.
  58. 58Once the chicken is nicely seared from all sides, add a splash of warm water.
  59. 59Once the chicken is nicely seared from all sides, add a splash of warm water.
  60. 60Once the chicken is nicely seared from all sides, add a splash of warm water.
  61. 61Put 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.
  62. 62Put 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.
  63. 63Put 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.
  64. 64Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
  65. 65Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
  66. 66Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
  67. 67Add chopped green chilies, finely chopped coriander leaves, some cold butter, and thinly sliced ginger.
  68. 68Add chopped green chilies, finely chopped coriander leaves, some cold butter, and thinly sliced ginger.
  69. 69Add chopped green chilies, finely chopped coriander leaves, some cold butter, and thinly sliced ginger.
  70. 70Stir everything in until nicely combined to finish your masala fried chicken in Punjabi style.
  71. 71Stir everything in until nicely combined to finish your masala fried chicken in Punjabi style.
  72. 72Stir everything in until nicely combined to finish your masala fried chicken in Punjabi style.

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 (juice)
  • 0.5 lemon (juice)
  • 0.5 lemon (juice)
  • 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
  • 2 tbsp cold butter
  • 2 tbsp cold butter
  • sliced ginger
  • sliced ginger
  • sliced ginger
  • as required salt
  • as required salt
  • as required salt
  • as required warm water
  • as required warm water
  • 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.