Spicy Punjabi Chicken Recipe – Garam Masala & Green Chilli

Last Updated on 2 months by Neha Deshmukh

Spicy Punjabi Chicken Recipe – Garam Masala & Green Chilli

Hey everyone! If you’re craving a flavour explosion, you have to try this Spicy Punjabi Chicken. It’s a dish that instantly transports me back to family gatherings, filled with laughter and the incredible aroma of home-cooked food. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in my kitchen ever since. It’s comforting, flavourful, and just the right amount of spicy!

Why You’ll Love This Recipe

This isn’t just another chicken curry. This recipe delivers a truly authentic Punjabi flavour, thanks to the generous use of Punjabi Garam Masala and fiery green chillies. It’s a relatively quick weeknight meal, but tastes like you’ve been simmering it all day. Plus, it’s incredibly versatile – perfect with chapatis, rice, or even naan!

Ingredients

Here’s what you’ll need to make this delicious Spicy Punjabi Chicken:

• 1-1.5 lbs chicken breasts (bone-in or boneless)
• 1 tbsp oil
• 1 red onion (chopped)
• 1 tsp crushed ginger
• 1 tbsp crushed garlic
• 3 Thai green chillies (split)
• 0.5 tsp turmeric powder
• 1.5 tsp red chilli powder
• 2 tsp Punjabi Garam Masala
• 2 tomatoes (chopped)
• Salt to taste
• 2 tsp cilantro (chopped)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Punjabi Garam Masala: This is key. It’s a blend of warming spices like cinnamon, cloves, cardamom, and cumin, but the proportions are slightly different than your standard garam masala. You can find it at most Indian grocery stores, or online. I’ve included a link to my favourite brand in the resources section at the end of this post!
• Green Chillies: Thai green chillies pack a punch! Feel free to adjust the quantity depending on your spice preference. Some varieties are hotter than others, so taste a tiny piece before adding them. You can also substitute with serrano peppers if you can’t find Thai chillies.
• Bone-in vs. Boneless Chicken: I personally love using bone-in chicken (about 600-700g) because it adds so much flavour as it cooks. But boneless chicken breasts (about 450-600g) work great too, and cook much faster!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadhai or deep pan over medium heat.
2. Add the chopped onion and sauté until golden brown – this takes about 5-7 minutes. Don’t rush this step, as the browned onions are the base of our flavour.
3. Throw in the crushed ginger, garlic, and split green chillies. Sauté for another minute until fragrant.
4. Now, add the turmeric powder, red chilli powder, and Punjabi Garam Masala. Stir well to combine, making sure the spices don’t burn.
5. Add the chopped tomatoes and cook until the oil starts to separate from the mixture – this usually takes around 5-8 minutes. You’ll know it’s ready when it looks rich and glossy.
6. Add the chicken pieces and about ½ cup of water. Give it a good stir to coat the chicken in the spice mixture.
7. Season with salt and bring to a simmer. Then, reduce the heat to low, cover, and cook until the chicken is tender and the gravy has thickened. This will take about 20-25 minutes for bone-in chicken, and 15-20 minutes for boneless. Stir occasionally to prevent sticking.
8. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan: If you’re using a smaller pan, cook the chicken in batches to ensure it browns properly.
• Low and slow is the way to go: Cooking the chicken on low heat allows the flavours to meld together beautifully.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to heat, reduce the number of green chillies or remove the seeds. For extra spice, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for Diwali or any celebratory meal! You can add a dollop of cream or yogurt at the end for a richer flavour.
• Pressure Cooker/Instant Pot Adaptation: You can easily make this in a pressure cooker or Instant Pot. Sauté the onions and spices as directed, then add the chicken, tomatoes, and water. Cook on high pressure for 8-10 minutes (bone-in) or 5-7 minutes (boneless), followed by a natural pressure release.
• Bone-in vs. Boneless Chicken Variation: My friend, Priya, always uses bone-in, skin-on chicken thighs for this recipe. She swears it’s the most flavourful way to make it!

Serving Suggestions

This Spicy Punjabi Chicken is amazing with:

• Warm chapatis or rotis – perfect for soaking up all that delicious gravy!
• Steamed basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well – just thaw completely before reheating.

FAQs

Let’s answer some common questions:

• What is Punjabi Garam Masala and where can I find it? It’s a special blend of spices used in Punjabi cuisine. You can find it at Indian grocery stores or online.
• Can I use a different type of chilli? Yes, serrano peppers are a good substitute for Thai green chillies.
• How do I adjust the spice level of this dish? Reduce the number of green chillies or remove the seeds. You can also add a pinch of sugar to balance the heat.
• What is the best way to serve this chicken? With warm chapatis or rice!
• Can this chicken be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavours will actually develop even more overnight.
• Is it better to use bone-in or boneless chicken for this recipe? Bone-in chicken adds more flavour, but boneless is quicker and easier to cook. It really comes down to personal preference!