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    Main Course
    North Indian
    Punjabi
    Intermediate
    4 servings

    Authentic Punjabi Chicken with Aromatic Spices


    A staple of North Indian cuisine, this Punjabi Chicken brims with bold flavours. The chicken marinates in curd and haldi, then simmers in a luscious gravy of onions, ginger, garlic and aromatic spices. A garnish of kasuri methi adds the perfect finishing touch. Pair it with fluffy basmati rice or freshly made roti for a satisfying meal.

    Ingredients

    • Chicken pieces

      500 g

    • Curd

      100 g

    • Sunrise Haldi Powder

      1 tsp

    • Refined oil

      2 tbsp

    • Sunrise Jeera seeds

      1 tsp

    • Cinnamon

      1 inch piece

    • Green cardamom

      2 pods

    • Onions, sliced

      2 medium

    • Ginger, chopped

      1 tbsp

    • Garlic cloves

      6-8

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Dhania Powder

      1 tbsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Water

      1 cup

    • Salt

      to taste

    • Sunrise Amchur Powder

      1 tsp

    • Sunrise Kasuri Methi

      2 tbsp

    Sunrise tip: To keep the chicken succulent, avoid overcooking it. Once the gravy thickens, cover and let the chicken simmer on low heat until it's just cooked through.

     

    Steps

    Step 1: Marinate the Chicken

    Time: 10 minutes

    In a large bowl, add the chicken pieces, curd and Sunrise Haldi Powder. Mix well, coating the chicken pieces thoroughly. Set aside to marinate while you prepare the masala paste.

     

    Step 2: Prepare the Masala Paste

    Time: 10 minutes

    Heat refined oil in a pan on medium heat. Once hot, add Sunrise Jeera seeds, cinnamon and green cardamom pods. Sauté for 30 seconds until fragrant.

    Add the sliced onions, chopped ginger and whole garlic cloves. Cook for 4-5 minutes until the onions soften and the raw smell dissipates.

    Remove the pan from heat and let the mixture cool slightly. Transfer to a blender and grind into a smooth masala paste. Set aside.

     

    Step 3: Cook the Chicken

    Time: 30 minutes

    Return the pan to medium heat and add the prepared masala paste. Sauté for 2-3 minutes.

    Add the marinated chicken pieces to the pan. Stir well to coat the chicken in the masala. Cook for 5 minutes, stirring occasionally.

    Pour in 1 cup of water. Add Sunrise Jeera Powder, Sunrise Dhania Powder and Sunrise Lal Mirch Powder. Mix well until the spices incorporate into the gravy.

    Cover the pan and let the chicken simmer on low heat for 15-20 minutes until nearly cooked through. Lift the lid and stir every few minutes. If the gravy looks dry, add a splash more water.

    Season with salt to taste. Mix well.

     

    Step 4: Garnish and Serve

    Time: 5 minutes

    Sprinkle Sunrise Amchur Powder over the chicken and stir. Crush 1 tbsp of the Sunrise Kasuri Methi between your palms and add it to the pan.

    Cover and let the Punjabi Chicken simmer for a final 2-3 minutes to allow the flavours to meld.

    Remove from heat. Crush the remaining 1 tbsp Sunrise Kasuri Methi and sprinkle it over the chicken.

    Serve hot with steamed basmati rice or fresh roti. Enjoy your homemade Punjabi Chicken!

     

    Goes Best With

    • Accompaniment: Steamed basmati rice, roti, naan

    • Side Dish: Kachumber salad, boondi raita