Punjabi Chicken Masala Gravy
About this recipe
Punjabi Chicken Masala Gravy is a rich and flavorful chicken curry that showcases the vibrant spices typical of Punjabi cuisine. This version, featuring boneless skinless chicken thighs, is not only easy to prepare but also incredibly satisfying, making it a perfect dish for any occasion.
Using yogurt for marination adds tenderness to the chicken, while the combination of spices like turmeric, Kashmiri red chili powder, and garam masala creates a deliciously aromatic gravy. The use of ghee adds a luxurious touch that enhances the overall flavor.
Ingredient notes
- You can substitute chicken thighs with chicken with bones if preferred.
- If you don't have ghee, butter can be used as an alternative.
Tips from Curries With Bumbi’s video
- Marinate the chicken for at least 30 minutes or overnight for the best flavor.
- Ensure to heat the mustard oil until it starts smoking before lowering the heat to prevent burning the spices.
- To check if the onions are well fried, look for oil dancing around the sides of the pan.
- Crush kasoori methi (dried fenugreek leaves) before adding to release more flavor.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 30 minutes or overnight for better flavor.
- What can I use instead of ghee?
- You can use butter instead of ghee if you don't have it on hand.
- What type of chicken is recommended for this recipe?
- Boneless skinless chicken thighs are used, but you can also use chicken with bones.
- How do I know when the onions are well fried?
- The onions are well fried when you see the oil dancing around the sides of the pan.
No life story here — the video and the recipe are the whole point. All credit to Curries With Bumbi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken thighs with yogurt, turmeric powder, kashmiri red chilli powder, salt, and coarsely crushed black pepper. Mix well and let it marinate for at least 30 minutes or overnight.
- 2
Chop the onion, ginger, garlic, and tomato finely.
- 3
Heat a pan on medium-high heat and add mustard oil and ghee.
- 4
Add the dried bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds to the hot oil. Lower the heat to prevent burning.
- 5
Add the chopped ginger and garlic to the pan and stir for a minute.
- 6
Add the chopped onion with a sprinkle of salt and stir until the onions are well fried.
- 7
Add the chopped tomato and stir for about 2-3 minutes.
- 8
Add turmeric powder and stir for 2 minutes.
- 9
Add kashmiri red chilli powder and mix well.
- 10
Add the marinated chicken along with all the marinade to the pan and mix well.
- 11
Add another tablespoon of ghee and ground coriander. Stir occasionally on high heat until the water from the chicken evaporates.
- 12
Once the water has dried up, add kasoori methi and garam masala powder. Mix well.
- 13
Add 1.5 cups of hot water and optional whole green chillies. Cover and cook on low heat for 15 minutes, stirring occasionally.
- 14
After 15 minutes, remove the lid and discard the bay leaf, cinnamon stick, and cardamoms if desired.
- 15
Garnish with coriander leaves and serve with roti, naan, or rice.
Heads up — we had to guess a little:
- Estimated amount of coriander leaves.
Credit where it’s due: this recipe was transcribed from Curries With Bumbi’s original video on YouTube. Follow them there — it’s their dish.
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