Home-Style Punjabi Chicken Curry

Home-Style Punjabi Chicken Curry

Doolally’s Executive Chef Shloke Chhabra shares this recipe, created by his mother and enjoyed by his family every year around the festival of Holi. This recipe is available in Doolally as part of the Holi celebrations from March 6th – 9th. Why not try it at home?

Serves 4

1kg of high quality chicken fillets
Half a thumb piece of ginger
6 peeled cloves of garlic
3 white onions
Salt to taste
3 pods of green cardamom
1 pod of black cardamom
2 bay leaves
15gm garam masala
20gm cumin powder
20gm coriander powder
2 whole dry red chilli
2 fresh green chilli, split and deseeded
150gm yoghurt
100ml ghee (or butter)
30gm freshly chopped coriander leaves
1 lemon


1. Wash, pat dry and clean the chicken fillets. Dice into medium size pieces (1 fillet into 8 pieces).
2. Add salt, garam masala, cumin powder, coriander powder, yoghurt, slit green chilli & lemon juice and mix well. Leave to marinade preferably overnight or for a couple of hours refrigerated.
3. In a stock pot, add the ghee, once hot, add all the dry whole spices in it (Bay leaf, dry red chilli, cardamom), once it crackles, add in thinly sliced onions.
4. Sauté well till golden brown. While it is sauteing, make a paste with ginger, garlic and 20 ml of oil in a blender. Make sure it is smooth mix, strain and keep aside.
5. Once the onions are brown, add in the ginger & garlic paste and cook further. Add the marinated chicken and sauté till all the water is released.
6. Add in water, enough to cover the chicken, and let it simmer on medium low heat with a lid on.
7. Once it reduces well and the chicken is cooked, finish with fresh coriander leaves.
8. Best eaten with steamed basmati rice.