# Punjabi style chicken masala

This Punjabi style chicken masala leans more towards the dry side, where the flavours cling to every piece instead of swimming in sauce.

- Servings: 4 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://www.youtube.com/shorts/8HRKmftUOXQ
- Recipe page: https://www.cliprecipe.com/recipe/97d3403d-1db5-4c57-a02a-8274bc2fac57
- Extracted: 2026-04-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt