Punjabi Chicken Masala is the dish I turn to when I want something that tastes like it took effort but does not actually demand much attention. I first made this after a neighbour shared her version at a potluck, and I was struck by how smooth the gravy was without any cream. She told me the cashew nut marinade was her trick, and I have been using it ever since.
The chicken picks up a subtle sweetness from the nuts, and the coconut paste adds just enough texture to keep the sauce from feeling one-note. I make this every few weeks, usually on a Sunday when I have time to let the chicken sit in the marinade while I catch up on other things.
About the Recipe
This recipe takes about 30 minutes of active cooking plus a 30-minute marinating period, so you can finish it within an hour if you plan ahead. The ingredients are easy to find in most Indian grocery stores, and the pressure cooker does most of the work. I make this when I need something filling and flavourful without standing over the stove.
It reheats well, so it is also useful if you want to cook once and eat twice. The cashew and coconut pastes give the gravy enough body that it does not need extra dairy.
Why you will love this recipe
The cashew nut marinade tenderizes the chicken and adds a richness that you usually only get from heavy cream or butter. Because you grind half the onion with the spices, the gravy has a smoother texture than recipes where you just sauté chopped onions. The pressure cooker keeps the chicken moist and cuts down on the time you spend stirring and monitoring.
The small amount of sugar balances the heat from the red chilli powder, so the dish does not taste sharp or one-dimensional. It is a reliable recipe that delivers consistent results even on a busy evening.
Punjabi Chicken Masala
Cooking Tips
If you skip the marinating step, the chicken will cook through but miss the richness that makes the gravy stand out. The cashew paste can stick to the pan if the heat is too high when you add the chicken, so keep it at medium and stir well after each addition. Do not open the pressure cooker too soon after the whistles; let the steam release naturally for a few minutes so the chicken stays tender.
If the gravy looks too thin after cooking, simmer it uncovered for a few minutes to thicken it up. The coconut paste can separate if you add it on high heat, so stir it in gently with the other pastes.
Top Tips
- Grind the cashew nuts with a tablespoon of water to make a smooth paste; dry grinding can leave it grainy.
- Use boneless chicken if you want faster cooking, but bone-in pieces give the gravy more flavour.
- Toast the cumin seeds lightly before grinding them with the onion paste for a deeper aroma.
- If you do not have a pressure cooker, simmer the chicken covered on low heat for 25 to 30 minutes until tender.
- Add the curd at room temperature to prevent it from curdling when it hits the hot oil.
- Double the recipe easily; just increase the pressure cooking time by one whistle.
Serving and Storing Suggestions
This recipe serves two to three people and takes about 30 minutes of active prep plus 30 minutes for marinating. Serve it hot with roti, naan, or steamed basmati rice. I usually pair it with a simple cucumber raita to balance the spice. Store leftovers in an airtight container in the fridge for up to three days.
The gravy thickens as it sits, so add a splash of water when reheating. You can freeze it for up to a month, but thaw it in the fridge overnight before warming it on the stove.
Similar Recipes
- Butter Chicken
- Chicken Korma
- Kadai Chicken
- Hyderabadi Chicken Curry
- Chicken Tikka Masala
Nutrient Benefits
Chicken provides lean protein that supports muscle repair and keeps you full longer. Cashew nuts add healthy fats and magnesium, which help with energy production. Coconut contributes medium-chain fatty acids that are easier to digest than other fats. Ginger and garlic have anti-inflammatory properties and can aid digestion.
Tomatoes bring vitamin C and antioxidants, while curd adds probiotics that support gut health. The spices, especially cumin and coriander, can help regulate blood sugar and improve digestion.
Punjabi Chicken Masala
Ingredients
- 250 gms Chicken (cleaned, washed, chopped)
- 1 Onion (chopped)
- 1 tsp Ginger Garlic Paste
- 1 Tomato (chopped)
- 1 1/2/ tsp Cumin Seeds
- 1 Cloves
- 1 Cinnamon
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 4 to 5 Cashew Nuts (ground to a paste)
- 1 1/2 to 2 tsp Coconut (grated, ground)
- 2 tbsp Oil
- 1/4 cup Curd
- 1/2 tsp Sugar
- Mint Leaves (few)
- Coriander Leaves (few)
- Salt as per taste
Instructions
- Rub the cashew nut paste all over the chicken and sprinkle a little bit of salt.
- Keep aside for 30 minutes.
- Grind the red chilli powder, coriander powder, cumin seeds and half of the onion to a fine paste.
- Heat oil in a pressure cooker.
- Add the sugar, cinnamon and cloves.
- Fry for 20 seconds.
- Add the remaining onions and saute for a minute or two.
- Add the ginger and tomatoes.
- Saute for a minute.
- Add the ground coconut paste, ginger garlic paste, curd, ground onion paste and mix well.
- Add the chicken pieces and stir well.
- Add salt and 1 cup of water.
- Mix well and pressure cook until 2 whistles.
- Garnish with mint leaves and coriander leaves.
- Serve with roti, naan or rice.
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Frequently Asked Questions
Can I use chicken breast instead of bone-in pieces?
Yes, boneless chicken breast works well and cooks faster. Reduce the pressure cooking time to one whistle to prevent it from drying out.
My gravy turned out watery after pressure cooking. How do I fix it?
Simmer the gravy uncovered on medium heat for five to seven minutes after opening the cooker. Stir occasionally to prevent sticking and let the excess water evaporate.
Can I skip the coconut paste if I do not have fresh coconut?
You can skip it, but the gravy will be thinner. Substitute with an extra tablespoon of cashew paste or a tablespoon of desiccated coconut soaked in warm water and ground.
The curd curdled when I added it. What did I go wrong?
The curd was likely too cold or the oil was too hot. Always bring curd to room temperature and lower the heat to medium before stirring it in slowly.
How long can I marinate the chicken in cashew paste?
Thirty minutes is enough, but you can marinate it for up to two hours in the fridge. Beyond that, the cashew paste can make the chicken surface too soft.
