Punjabi chicken masala

Name: Punjabi chicken masala
Prep time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: indian
Ingredients: 600 g chicken thighs; 5 tbsp curd; 0.5 tsp ground turmeric; 0.5 tsp black peppercorn, ground coarsely; 0.5 tsp cayenne pepper; 0.5 tsp salt; 1 large onion; 6 cloves garlic; 1 tsp ginger paste; 1 bay leaf; 7 cardamom pods; 7 cloves; 1 cinnamon stick; 1 pinch salt; 0.5 tsp cumin seed; 1 tomato; 0.5 tsp ground turmeric; 2 tsp cayenne pepper; 1 tbsp ghee; 3 tbsp ghee; 1 tbsp ground coriander; 1 tsp garam masala; 250 ml hot water; 1 bundle cilantro

Based on 1 ratings

In app

Kathrin

Community member

"This is a Punjabi chicken masala that tastes great with bread or naan. It is fairly spicy, and you can tone it down a notch by replacing cayenne pepper with Kashmiri chili powder or paprika powder. I added a whole chili pepper when I added water to infuse the dish with the taste of it but this is optional. Make sure to use fresh cilantro as a finish."

Difficulty

Medium 👍

Preparation

50 min

Baking

0 min

Resting

30 min

Ingredients

2Servings

300 g

chicken thighs

2½ tbsp

curd

¼ tsp

ground turmeric

¼ tsp

black peppercorn, ground coarsely

¼ tsp

cayenne pepper

¼ tsp

salt

large onion

3 cloves

garlic

½ tsp

ginger paste

bay leaf

3½

cardamom pods

3½

cloves

cinnamon stick

½ pinch

salt

¼ tsp

cumin seed

tomato

¼ tsp

ground turmeric

1 tsp

cayenne pepper

½ tbsp

ghee

1½ tbsp

ghee

½ tbsp

ground coriander

½ tsp

garam masala

125 ml

hot water

½ bundle

cilantro

Step 1/9
- 300 g chicken thighs
- 2½ tbsp curd
- ¼ tsp ground turmeric
- ¼ tsp black peppercorn, ground coarsely
- ¼ tsp cayenne pepper
- ¼ tsp salt
Cut chicken into pieces and marinate with curd, black pepper, turmeric, cayenne pepper and salt for 30min.
Step 2/9
- ½ bay leaf
- 3½ cardamom pods
- 3½ cloves
- ½ cinnamon stick
- ¼ tsp cumin seed
- 1½ tbsp ghee
Melt 3 tbsp ghee and fry whole spices: cinnamon, bay leaf, cardamom, cloves, cumin seeds.
Step 3/9
- ½ large onion
- 3 cloves garlic
- ½ tsp ginger paste
- ½ pinch salt
- ½ tomato
Add onions, ginger and garlic and a pinch of salt, fry till soft. Then add tomatoes and fry for another 3min.
Step 4/9
- ¼ tsp ground turmeric
Add turmeric powder and mix.
Step 5/9
- 1 tsp cayenne pepper
Add cayenne or kashmiri chili powder if you prefer a milder taste, and mix.
Step 6/9
- ½ tbsp ghee
- ½ tbsp ground coriander
Now add the chicken including marinade, mix and fry 2-3 min. Then add coriander powder, salt and a spoon of ghee. Fry about 10min.
Step 7/9
- ½ tsp garam masala
Add garam masala to the mix and stir gently, fry another 2-3min.
Step 8/9
- 125 ml hot water
Add a cup of hot water to the mix, stir gently, bring to boil briefly, then reduce heat. Cover with a lid and simmer on low heat for 15min.
Step 9/9
- ½ bundle cilantro
Chop cilantro and add to the dish.
Enjoy your meal!