PUNJABI CHICKEN MASALA in 30 minutes | Perfect with Homemade Naan

Today, I'm sharing a classic Punjabi chicken recipe that's a staple in Dhaba's across North India. This easy chicken curry recipe features tender chicken pieces simmered in a rich onion-tomato gravy, creating a beautiful rustic chicken gravy that perfectly coats every piece. Enjoy this authentic Indian cuisine dish, perfect for pairing with homemade bread. Ingredient List below: Love, Sharmi My homemade Naan Recipe:    • QUICK & EASY Homemade NAAN Recipe   The best Butter Chicken Recipe:    • The Best BUTTER CHICKEN You'll Ever Make   My Chicken Vindaloo Recipe:    • CHICKEN VINDALOO Recipe + Vindaloo PASTE S...   My Pork Vindaloo Recipe:    • The BEST VINDALOO RECIPE   The best Lamb Vindaloo Recipe:    • The BEST LAMB VINDALOO Recipe & My Vindalo...   Perfect TANDOORI Chicken:    • How to Cook the PERFECT TANDOORI CHICKEN a...   Easy Lamb Curry:    • EASY LAMB CURRY | Indian Style Homemade Cu...   Best Lamb Chops:    • The BEST LAMB CHOPS | Indian Spiced Lamb C...   Chicken Pathia:    • How I make this CHICKEN PATHIA so EASY & T...   INGREDIENTS: Chicken: 1 kg boneless, skinless chickin thighs. You can use any cuts of chickne. Chicken Marinade: 1/2 tsp turmeric powder, 1/2 tsp salt, 1 tbsp lemon juice. Mix and set aside, while you prep the other ingredients. 2 large onions 3 large tomatoes 8 garlic cloves 2 inch of ginger (Julienned) 1 green chili some coriander. Finely chop all the ingredients. Now lets cook. Keep the heat on medium. 1 tbsp of neutral oil. Along with that, we need 3 tbsp of butter (you can also use ghee) Once the butter started melting, we will add the onions. Fry the onions at medium heat till it's light golden brown. Once onions are fried add the garlic. Fry the garlic till the raw aroma of garlic is gone. Now add the powdered spices: 1 tbsp of Kashmir red chili powder (can also use paprika, adjust heat as per preference) 1/2 teaspoon of turmeric powder. Give them a mix. 2 tbsp of coriander powder. 1 teaspoon of garam masala. 1 tbsp of kasturi methi 1 tsp black pepper Give them a mix. Add some water so that my spices doesn't get burned. Keep frying them till the oil separates. Then add the tomatoes and half teaspoon of salt. Cook the tomatoes till they are soften and melt in the masala. It should be at medium heat. Once oil is separating from the gravy fry it for another few minutes to develop the flavor. Then add the chicken. Increase the heat to high and fry for another 2 to 3 minutes. Now add one cup of warm water. Adjust water based on amount of gravy you need. Reduce the heat to low. Cover and let it cook till the chicken is cooked through and gravy is thick Take off the cover and fry til liquid is evaporated and oil is separating. Add the finishing spices: julian ginger, coriander leaves and sliced green chilies & 1 tbsp of cold butter. Reduce the heat to low. Cook for another minute. Punjabi chicken masala is ready. Enjoy with some Naan or Rice.