Kids Corner


Punjabi Chicken Masala




When I recently posted the Garlic Naan recipe, I had a picture of a dish of Punjabi Chicken Masala along with the Naan and got so many requests for the recipe. This is a Lakshmi Nair recipe from the Magic Oven show. I like her recipes and whatever I have tried has turned out good.
I make this Punjabi chicken recipe regularly as it goes very well with any kind of Punjabi flat bread - naan, tandoori or rumaali roti, e.g. -or mildly spiced rice or palao. As always we prefer boneless chicken with small pieces for our curries, but you can use chicken pieces with bone in and bigger pieces if you prefer. 


Preparation time - 20 minutes
Cooking time - 30 minutes
Serves: 6-8

Chicken - 1kg, cut into medium pieces (I used boneless chicken pieces)
Onion - 3, medium
Garlic - 10 cloves
Kashmiri red chilly powder - 3 tsp
Coriander powder - 3 tsp
Turmeric powder - 1 tsp
Cumin seeds / Jeera - 2 tsp
Grated coconut - 2 tsp
Cashew nuts - 20, soaked in little water for 15 minutes
Tomato - 1 ½ cups, chopped fine
Ginger - 2 x 2” piece, chopped fine
Cardamom / Illaaichi - 6
Cloves - 6
Yogurt - 1 cup
Coriander leaves - 2 tbsp, chopped (optional)
Oil - 2 tbsp (original recipe½ cup of oil, but I always try to reduce oil in my curries, so use accordingly)
  • Grind garlic and mix it with yogurt and keep it aside.
  • Grind coconut and soaked cashew nuts to a fine paste and keep aside.
  • Grind 1 onion, ginger, chilly powder, coriander powder, cumin seeds together to a fine paste.
  • Thinly slice remaining 2 onions.
  • Heat oil in a frying pan, add sugar and let it brown. Into this add cardamom and cloves and sliced onion and sauté until onion becomes golden brown.
  • Add turmeric powder and ground masala paste and stir fry nicely until the raw taste of masala goes. Now add yogurt mixed with garlic paste and sauté well till the water dries up. Into this add tomato pieces and sauté well.
  • Now add chicken pieces and coconut-cashew paste and sauté well until raw smell of the masala goes. 
  • Add enough salt and ½ cup water and cover the pan with a lid and cook chicken on medium low heat until the gravy thickens and the chicken pieces are cooked well.
  • Mix in coriander leaves and serve hot with Punjabi flat bread or rice.


[Courtesy: Swapna Cuisine]

April 23, 2012

Conversation about this article

1: Manjeet Shergill (Singapore), April 26, 2012, 2:25 AM.

Will try this. Thank you. Looks and sounds yummy.

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