Punjabi Chicken Masala is a bold, hearty, and deeply flavorful North Indian curry that represents the true spirit of Punjabi cuisine—rich, robust, and full of warmth. Known for its thick, spicy tomato-onion gravy and perfectly cooked tender chicken, this dish is a staple in Punjabi dhabas (roadside eateries) and family kitchens alike.

What makes this curry special is the generous use of butter, ghee, and freshly ground spices that create an irresistible aroma and a fiery yet balanced taste.

Unlike creamy Mughlai-style curries, Punjabi Chicken Masala focuses on bhunao (slow-roasting of spices), which gives the gravy its signature depth and intensity.

Why I Love This Recipe

I love Punjabi Chicken Masala because it delivers bold, unapologetic flavors with every bite. The thick, spicy gravy clinging to juicy chicken pieces is the definition of comfort food for spice lovers. It’s rustic, satisfying, and incredibly aromatic. This is the kind of dish that fills the house with mouthwatering smells and brings everyone to the table instantly.

Why It’s a Must-Try Dish

Authentic dhaba-style flavor
Thick, spicy, butter-rich gravy
Perfect for naan, roti, and rice
Customizable heat level
Great for family dinners and celebrations
Tastes even better the next day

Recipe Overview

Category	Details
Course	Main Course
Cuisine	Punjabi / North Indian
Preparation Time	25 minutes
Cooking Time	45 minutes
Total Time	1 hour 10 minutes
Servings	4
Calories per Serving	~480–540 kcal

Ingredients

For Marinating the Chicken

750 g chicken (bone-in preferred)
½ cup yogurt
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp salt
1 tbsp lemon juice

For Punjabi Chicken Masala

3 tbsp oil
2 tbsp butter
1 tsp cumin seeds
2 bay leaves
2 large onions, finely chopped
2 tbsp ginger-garlic paste
3 large tomatoes, finely puréed
1½ tsp coriander powder
1 tsp cumin powder
1½ tsp Kashmiri red chili powder
½ tsp black pepper powder
1 tsp garam masala
Salt to taste

For Dhaba-Style Finish

1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp butter
2 slit green chilies

For Garnish

Fresh coriander leaves
Julienned ginger
A dollop of butter

Cooking Directions (Quick Summary)

Marinate chicken
Bhunao onions till golden
Roast tomato-spice masala
Cook chicken in thick gravy
Finish with butter and kasuri methi

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

Mix yogurt, ginger-garlic paste, turmeric, chili powder, salt, and lemon juice.
Coat chicken well.
Marinate for 30 minutes (or overnight for best flavor).

Step 2: Start the Masala Base

Heat oil and butter in a heavy kadai.
Add cumin seeds and bay leaves.
Add chopped onions and sauté until deep golden brown.

Step 3: Add Ginger-Garlic & Tomatoes

Add ginger-garlic paste and sauté till fragrant.
Add tomato purée and cook until oil separates.
Add coriander powder, cumin powder, chili powder, black pepper, and salt.
Bhunao until thick and glossy.

Step 4: Cook the Chicken

Add marinated chicken.
Cook on high flame for 6–8 minutes to seal juices.
Cover and simmer on low for 25 minutes until chicken is tender.

Step 5: Dhaba-Style Finish

Add garam masala, kasuri methi, green chilies, and butter.
Simmer uncovered for 5 minutes for smoky flavor.

Step 6: Garnish

Garnish with coriander, ginger, and extra butter.

How to Serve

Serve Punjabi Chicken Masala hot with:

Butter naan
Tandoori roti
Lachha paratha
Jeera rice
Plain basmati rice

Serve alongside:

Onion-lime salad
Green chutney
Boondi or cucumber raita

Recipe Tips

✔ Always bhunao the masala properly
✔ Use bone-in chicken for richer flavor
✔ Don’t rush onion browning
✔ Add butter only at the end for aroma
✔ Crush kasuri methi between palms for better fragrance

Variations (Detailed)

1. Creamy Punjabi Chicken Masala

Add 3–4 tbsp fresh cream for a richer gravy.

2. Extra Spicy Punjabi Version

Add extra red chili powder and chopped green chilies.

3. Dry Punjabi Chicken

Reduce gravy and cook uncovered until masala coats chicken.

4. Smoky Dhaba Style

Give a charcoal dhungar (smoke infusion) at the end.

5. Tomato-Free Version

Use yogurt and onion paste instead of tomatoes.

Freezing & Storage

Refrigerator: 3–4 days in airtight container
Freezer: Up to 2 months
Reheating: Low heat with splash of water or butter

Special Equipment Needed

Heavy-bottom kadai or deep pan
Mixing bowls
Sharp knife
Chopping board
Wooden spatula
Measuring spoons

FAQ

Q: Is Punjabi Chicken Masala very spicy?
It is medium to hot but easily adjustable.

Q: Can I use boneless chicken?
Yes, boneless thighs work best.

Q: What makes it “Punjabi”?
Heavy onion-tomato base, butter, and bold spices.

Q: Can I skip butter?
Yes, but it adds the classic dhaba-style richness.

Q: Can I make this in a pressure cooker?
Yes, but bhunao the masala first for best flavor.

Conclusion

Punjabi Chicken Masala is the definition of bold Indian comfort food—thick, spicy, buttery, and full of rustic flavors. With its deep roasted masala, tender chicken, and irresistible aroma, this dish brings the soul of a Punjabi dhaba straight into your kitchen. Whether served with naan or rice, it is guaranteed to satisfy every curry lover at the table and become a repeat favorite in your home.