Indian Punjabi Chicken


1 lb boneless skinless chicken thighs
1 large onion chopped
2 small tomatoes pureed
1/4 cup cottage cheese, drained
2 tsp garlic, mashed into paste
2 tsp ginger, mashed into paste
1 tsp chili powder
1 tsp coriander, ground
1 tsp turmeric
kosher and fresh cracked black pepper to taste
1 tsp canola oil
5 sprigs of fresh cilantro
For the Whole Masala:
2 bay leaves
2 cardamons
3 cloves
1 inch cinnamon stick
For the Ground Masala: (Dry roast the following ingredients then grind to a fine powder.)
2 cardamoms
2 cloves
1 inch cinnamon stick
1/2 tsp black peppercorn
1/2 tsp cumin seeds
This is dish that is popular in the city of Punjab in India. The chicken is cooked in a spicy flavorful curry.
  • Clean and wash the chicken.
  • Heat oil and fry chopped onion along with ginger/garlic paste for several minutes. Remove and grind to a fine paste.
  • Cook the paste along with the whole Masala ingredients till golden brown.
  • Add the turmeric powder, chili powder, coriander powder and salt to taste fry for about 1 minute.
  • Now add tomato puree and cook until the oil comes out.
  • Add the chicken pieces and cook over medium heat for 5 minutes. Reduce heat and simmer for another 5 minutes.
  • Make a well in the center of the curry and add the cheese curds and the ground Masala. Gently mix well.
  • Continue to cook until chicken is done.
  • Garnish with cilantro and serve with rice.




20 min


15 min


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