Category Archives: Punjabi Chicken Recipes

Punjabi recipes are known for their rich contents of cream and butter , good recipes for beginners and experienced people.



  • 800 gms chicken
  • 1 tsp kashmiri red chilli powder
  • salt to taste
  • 1 tblsp lemon juice

For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste


  • Skin and clean the chicken.
  • Make incisions with a sharp knife on breast and leg pieces.
  • Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  • Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
  • Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  • Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
  • Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
  • Baste it with grease and stir fry for another 2 minutes. Take off and keep aside.
  • Heat up grease in a pan. Mix in whole garam masala. Let it crackle.
  • Then mix in ginger-garlic paste and cut green chillies. Stir fry for 2 minutes.
  • Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil.
  • Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
  • Mix in sugar or honey and powdered kasoori methi. Mix in cooked tandoori chicken pieces.
  • Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
  • Serve hot with naan or parantha

Source: Indian Food Forever

Dhaba Style Chicken Curry


  • 3 onions, coarsely chopped
  • 2 garlic cloves
  • One 1-inch piece of fresh ginger, peeled and chopped
  • 1/4 cup vegetable oil
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • Pinch of ground cloves
  • Pinch of ground cardamom
  • 1/4 teaspoon turmeric
  • 1 cup tomato sauce
  • Four 6-ounce chicken breast halves on the bone, skinned
  • Salt
  • 1 cup water
  • Garam masala, for sprinkling
  • Mint Leaves to garnish


  • In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.
  • In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
  • Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.
  • Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with theĀ mint leavesĀ and serve.
  • Serve With Basmati rice or naan.

Soucre: Food&wine

Punjabi Butter Chicken


  • 12 Chicken thighs
  • 1 cup plain, whole milk yoghurt
  • 1/4 pound butter
  • 1 large onion, finely minced
  • 1 1/2 tsp ground cumin seeds
  • 1 1/2 tsp ground cumin seeds
  • 1 1/2 tsp ground coriander seeds
  • 1 1/2 tsp ground cayenne pepper
  • 1 cup strained tomotoes
  • 1/2 cup heavy cream
  • 1 tsp cardamon seeds (crushed)


  • Remove skin from chicken, Make 2 small parallel slits in each piece, Marinate overnight in yoghurt and salt.
  • When ready to cook, heat the butter in saucepan on medium high heat
  • Add onion and stir fry until golden, but not brown, Add the cumin, coriander, cayenne pepper, tomatoes, stir well, Add the marinated chicken with the marinade.
  • Reduce heat to medium. Stir. Cook covered for 15 minutes. Add the cream and cardamon. Stir well.
  • Cover and cook for 45 minutes stirring ocassionally.

Source: The Punjab, UK