Punjabi Chicken Masala

Punjabi Chicken Masala


Chicken – 450 grams ( I used boneless breasts), cut into bite size pieces

Dalda / Vegetable Ghee – 4 tbsp (solid)

Sugar – 1 tsp

Cloves – 3 numbers

Cardamom – 3 numbers

Onion – 1 medium, chopped long & thin +  1/2 a medium, coarsely chopped

Ginger – a square piece

Coriander powder – 11/2 tsp (bit heaped)

Red chilly powder – 11/2 tsp

Cumin seeds – 1 tsp

Garlic – 5 big cloves, grind to a paste

Thick curd – 3/4 cup

Tomato – 3/4 cup, finely chopped

Cashewnuts – 10 numbers

Grated coconut – 1 tsp

Water – 3/4 cup

Salt – 11/8 tsp/ to taste


Mix the garlic paste with curd & keep aside.

Make a smooth paste of coriander powder, red chilly powder, cumin seeds & the coarsely chopped onion wihout adding any water.

Grind together the cashews & grated coconut adding little water to a thick smooth paste.

Heat the vegetable ghee & add sugar. Add the cloves & cinnamon when the sugar turns brown. When you get an aroma of the spices you can add the chopped onions & ginger; saute till the onion turns golden brown.

Now add the ground masala onion paste & fry for 15 minutes on low heat. Remove from heat & add the curd 1 tsp at a time till the whole curd is incorparated into the masala. Bring back to heat & cook for 4 minutes till the water evaporates from the curd. Stir in the chopped tomato & saute for 5 minutes. Now add the chicken pieces, salt & cashew- coconut paste; fry well for 7 minutes.

Pour 3/4 cup water & check for salt, add more if needed. Let boil & cover cook on low heat for 30 minutes / till done.

Source : Mrs. Lakshmi Nair

This entry was posted in chicken, Lakshmi Nair recipes, North Indian. Bookmark the permalink.

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