Punjabi masala's secret: whole spices are bloomed in oil at exactly 350ยฐF for 30 seconds to unlock maximum flavor compounds.
Punjabi Style Chicken Masala
Get ready to savor the robust flavors of Punjabi Style Chicken Masala! This dish features marinated chicken simmered to perfection with aromatic spices like cumin and coriander, creating a tantalizingly dry, yet intensely flavorful experience. Each bite delivers a punch of taste that clings to the tender meat, making it a must-try for spice lovers!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
๐ Ingredients
Serves 4๐ฅฌFresh Produce(7)
- 10 cloves of peeled garlic (finely chopped)
- 2 tbsp peeled ginger (finely chopped) (30 ml)
- Sliced ginger
- 1/2 lemon (juice)
- 2 onion (finely chopped)
- 4 tomatoes (finely chopped)
- Warm water as required
๐ฅฉMeat & Seafood(1)
- 500g chicken with or without bones (1.1 lbs)
๐ฅDairy & Eggs(2)
- 2 tbsp cold butter (optional) (28 g)optional
- 50g unsalted butter (3.5 tbsp)
๐ซPantry Staples(1)
- 5 tbsp vegetable oil (75 ml)
๐งSpices & Seasonings(9)
- 3 tbsp coriander leaves (chopped) (45 ml)
- 2 tbsp coriander powder (30 ml)
- 1 tsp dry fenugreek leaves (Kasoori Methi) (5 ml)
- 2 tbsp garam masala (30 ml)
- 2 tsp Kashmiri red chili powder (10 ml)
- 1/2 tsp salt (2.5 ml)
- Salt as required
- 1 tsp turmeric powder (5 ml)
- 2 tsp turmeric powder (10 ml)
๐ฆOther(2)
- 1 tsp cracked black peppercorns (5 ml)
- 2 mild green chillies (finely sliced)
๐จโ๐ณ Instructions
- 1
Cut the chicken thighs into small pieces and squeeze half a lemon over it. Add turmeric and salt, then mix and marinate the chicken.
- 2
In a pan, add vegetable oil and butter, letting it melt on medium to low flame.
- 3
Add chopped onions and cook for about two to three minutes until they caramelize.
- 4
Add chopped garlic and cook for three to four minutes until raw aromas disappear.
- 5
Add red chili powder, garam masala, coriander powder, cracked black peppercorns, kasoori methi leaves, and turmeric powder. Mix and cook on low flame for 30 to 40 seconds.
- 6
Add chopped tomatoes and salt, cooking until the tomatoes soften and disintegrate into the sauce.
- 7
Add a splash of warm water and continue cooking until the mixture thickens.
- 8
Add the marinated chicken to the pan, stirring to sear it on all sides.
- 9
Once the chicken is seared, add a splash of warm water, cover the pan, and let it simmer on low flame for 5 to 6 minutes.
- 10
Remove the lid, stir, and cook for another 3 to 4 minutes until the chicken is well coated with the masala.
- 11
Add chopped green chillies, coriander leaves, cold butter, and sliced ginger. Stir everything together to finish.
๐ก Pro Tips
- โMarinate chicken for exactly 15-30 minutes with lemon juice - longer breaks down proteins too much, shorter doesn't penetrate the meat fibers effectively.timing15-30 minutes
- โToast whole spices (garam masala, coriander powder) in the oil for 30-40 seconds at 200-220ยฐF to release volatile oils and increase flavor compounds by 300%.technique200-220ยฐF, 30-40 seconds
- โUse a 2:1 ratio of oil to butter when sautรฉing onions - butter adds flavor while oil prevents burning at the 285ยฐF needed for proper caramelization.ingredient2:1 ratio, 285ยฐF
- โAdd warm water (not cold) to prevent temperature shock that would stop the Maillard reaction and cause spices to seize into bitter clumps.techniquewarm water
- โCrush kasoori methi between your palms just before adding - pre-ground loses 60% of essential oils within 6 months of grinding.ingredient60% oil loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Punjabi masala's secret: whole spices are bloomed in oil at exactly 350ยฐF for 30 seconds to unlock maximum flavor compounds.
Punjabi Style Chicken Masala
Get ready to savor the robust flavors of Punjabi Style Chicken Masala! This dish features marinated chicken simmered to perfection with aromatic spices like cumin and coriander, creating a tantalizingly dry, yet intensely flavorful experience. Each bite delivers a punch of taste that clings to the tender meat, making it a must-try for spice lovers!
๐ Ingredients
Serves 4๐ฅฌFresh Produce(7)
- 10 cloves of peeled garlic (finely chopped)
- 2 tbsp peeled ginger (finely chopped) (30 ml)
- Sliced ginger
- 1/2 lemon (juice)
- 2 onion (finely chopped)
- 4 tomatoes (finely chopped)
- Warm water as required
๐ฅฉMeat & Seafood(1)
- 500g chicken with or without bones (1.1 lbs)
๐ฅDairy & Eggs(2)
- 2 tbsp cold butter (optional) (28 g)optional
- 50g unsalted butter (3.5 tbsp)
๐ซPantry Staples(1)
- 5 tbsp vegetable oil (75 ml)
๐งSpices & Seasonings(9)
- 3 tbsp coriander leaves (chopped) (45 ml)
- 2 tbsp coriander powder (30 ml)
- 1 tsp dry fenugreek leaves (Kasoori Methi) (5 ml)
- 2 tbsp garam masala (30 ml)
- 2 tsp Kashmiri red chili powder (10 ml)
- 1/2 tsp salt (2.5 ml)
- Salt as required
- 1 tsp turmeric powder (5 ml)
- 2 tsp turmeric powder (10 ml)
๐ฆOther(2)
- 1 tsp cracked black peppercorns (5 ml)
- 2 mild green chillies (finely sliced)
๐จโ๐ณ Instructions
- 1
Cut the chicken thighs into small pieces and squeeze half a lemon over it. Add turmeric and salt, then mix and marinate the chicken.
- 2
In a pan, add vegetable oil and butter, letting it melt on medium to low flame.
- 3
Add chopped onions and cook for about two to three minutes until they caramelize.
- 4
Add chopped garlic and cook for three to four minutes until raw aromas disappear.
- 5
Add red chili powder, garam masala, coriander powder, cracked black peppercorns, kasoori methi leaves, and turmeric powder. Mix and cook on low flame for 30 to 40 seconds.
- 6
Add chopped tomatoes and salt, cooking until the tomatoes soften and disintegrate into the sauce.
- 7
Add a splash of warm water and continue cooking until the mixture thickens.
- 8
Add the marinated chicken to the pan, stirring to sear it on all sides.
- 9
Once the chicken is seared, add a splash of warm water, cover the pan, and let it simmer on low flame for 5 to 6 minutes.
- 10
Remove the lid, stir, and cook for another 3 to 4 minutes until the chicken is well coated with the masala.
- 11
Add chopped green chillies, coriander leaves, cold butter, and sliced ginger. Stir everything together to finish.
๐ก Pro Tips
- โMarinate chicken for exactly 15-30 minutes with lemon juice - longer breaks down proteins too much, shorter doesn't penetrate the meat fibers effectively.timing15-30 minutes
- โToast whole spices (garam masala, coriander powder) in the oil for 30-40 seconds at 200-220ยฐF to release volatile oils and increase flavor compounds by 300%.technique200-220ยฐF, 30-40 seconds
- โUse a 2:1 ratio of oil to butter when sautรฉing onions - butter adds flavor while oil prevents burning at the 285ยฐF needed for proper caramelization.ingredient2:1 ratio, 285ยฐF
- โAdd warm water (not cold) to prevent temperature shock that would stop the Maillard reaction and cause spices to seize into bitter clumps.techniquewarm water
- โCrush kasoori methi between your palms just before adding - pre-ground loses 60% of essential oils within 6 months of grinding.ingredient60% oil loss