By Smriti Dey
November 22, 2025
Punjabi chicken comes from the kitchens of the hinterlands, where hearty cooking and bold spices were introduced long before curries featured on restaurant menus. Rooted in the tandoor culture and the region's love of ‘bhune masale’ or roasted spices, people all over India adore the dish because it is spicy and distinctively Punjabi.
700 g chicken pieces 2 large onions, finely chopped 2 tomatoes, puréed 1 tablespoon ginger garlic paste 1 teaspoon turmeric 1 teaspoon red chilli powder 2 teaspoons coriander powder 1 teaspoon garam masala 3 tablespoons oil Salt, to taste Fresh coriander, for garnish
To make a strong flavour base, fry chopped onions in hot oil until they turn a deep golden colour.
Add the ginger garlic paste, then cook until the mixture loses its raw smell and thickens slightly.
Add the dry spices as well as tomato purée, and then cook until the oil rises to the top.
Add the chicken, cover it and cook it until it starts to release juices.
Add water to make gravy, then simmer until the chicken is tender. Finally, add garam masala and coriander.