Punjabi Chicken Masala Recipe

Serving Suggestion - Chicken with Coriander


Punjabi Chicken Masala

This is an authentic homemade chicken recipe originating from Punjab, India. Serve with rice, chapatti, or naan breads.

  • 1 kg Chicken Breast
  • 3 Large Onions
  • Medium-Sized Ginger
  • 4 Garlic Cloves
  • 3 Fresh Tomatoes
  • 2 Green Chillies
  • 6 tbsp Olive/Sunflower Oil
  • 1 tsp Jeera
  • 4 Whole Cardamoms
  • 1 tsp Salt To Taste
  • 1 tbsp Garam Masala
  • 1 tsp Haldi (Turmeric)
  • ¼ Bunch of Fresh Coriander
  • 4 Cloves
  1. Firstly, dice the chicken into medium-size chunks and wash the chicken.
  2. Cover the chicken and leave it aside.
  3. Next, peel the onions, garlic and ginger then grind them together in a blender. Blitz until the mixture is blended together.
  4. In a non-stick pan, heat oil on medium heat and add jeera, cardamons and cloves. Wait until the jeera starts sizzling and turns brown.
  5. Now add the blended onions, garlic and ginger mixture into the pan. Stir occasionally with a wooden spoon.
  6. In the meantime, grind the tomatoes and chillies together in a blender (but also keep an eye on the onion mixture).
  7. Once the onions, garlic and ginger mixture has turned brown, add the tomatoes and chillies mixture.
  8. Now add salt, garam masala and haldi.
  9. Wait for the mixture to be browned (about 5-10 minutes).
  10. Add the diced chicken to the pan.
  11. Keep mixing the chicken for 10 mins on medium heat.
  12. Add 1 cup of water if you want to make chicken masala.
  13. Cover the pan and leave it for 30 mins (keep on medium heat). Keep checking and stirring the chicken occasionally to prevent it from sticking to the bottom of pan.
  14. Taste the chicken and add more spices if required. Before serving, garnish with chopped coriander.
  15. Serve with chapattis, naans or rice! See serving suggestions below – Enjoy 🙂
Serve with Rice
Chicken with Coriander
Chicken Wrap with Lettuce

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