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Punjabi dhaba style chicken

sumedha ghosh
30 minutes
Prep Time
75 minutes
Cook Time
6 People
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ABOUT Punjabi dhaba style chicken RECIPE

A dish that i learnt from my mother and it is to be relished with butter naan or chapati.

Recipe Tags

  • Festive
  • Punjabi
  • Main Dish
  • Diabetes

Ingredients Serving: 6

  1. chicken leg pcs 6
  2. curd 250 grams
  3. Black pepper powder 1 tspn
  4. salt 1/2 tspn ( all the above 4 ingredients for marination)
  5. onions 2
  6. ginger a small piece
  7. garlic 8-9 big flakes
  8. Dry red chilly 1(above 4 ingredients to sauté for 5 min and make a paste)
  9. 1 1/2 tspn coriander seed
  10. The 1/2 tspn cumin seed
  11. 1 tspn black peppercorns
  12. 4-5 green cardamom
  13. 1 small piece of cinnamon
  14. 4-5 pcs of cloves
  15. 1 tspn aniseeds(roast all these ingredients and once cooled powder them finely)
  16. Vegetable oil 150ml
  17. Pure ghee /clarified butter 100 ml
  18. Everest meat masala 1 1/2 tspn
  19. Tandoori chicken masala 1 tblspn


  1. Marinade the chicken leg pieces with dahi.I had 6 pieces of legs so i took 250 grams of curd, black pepper powder 1 tspn and half tspn salt.Cover the chicken and marinade for at least 30-45 mins. Now make a paste of 2 big size onions a small piece of ginger 8-9 flakes of garlic but make sure each flake is big in size (buy those moti chilke wali lasan) and I dry red chilly .
  2. Keep the paste aside in a bowl, now roast 1 n half tblspn of akhha dhania 1 n half tblspn of jeera ,let them cool and grind along with laung, elaichi, dalchini, akhha kali mirch 1 tspn saunf and make it to a powder and keep aside in a small bowl. Now heat oil +ghee in a kadhai, add 1 tspn sugar and once it is caramelised add the onion ginger garlic paste and fry for about 8-10mins and then add the marinated chicken pieces and cook.
  3. After again 5-7 mins add the sukha masala (dhania jeera +garam masala) 1 tspn degi mirch powder 1 n half tspn haldi, salt and 2 tablespoon of shammi kabab masala which I get it in Mumbai from Noor Mohammadi. Instead of this u all can also use 1 tblspn of meat masala+ 1 tblspn of tandoori chicken masala and cook on slow till the oil starts leaving from the add 1 n half small cup of lukewarm water and cover it with a lid and let it further cook on very low flame for sometime till it's gets little dry .
  4. If u quickly want d chicken to get dried up after adding water just mix 1 tspn of cornflour with water n put it in d few seconds it's dry and a wonderful colour comes.add 1ntablesppn of desi ghee on top .i don't use coriander leaves to garnish in this preparation but if u all want u surely can .Happy cooking !!!! :

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Madhu Chawla
Madhu Chawla   Jun-09-2016

Lakshay raj
Lakshay raj   Jun-09-2016

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