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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.