Table of Contents
Punjabi Chicken Masala with Saffron and Coconut-Cashew Paste
Punjab is known for rich, buttery, creamy food, and this punjabi chicken masala lives up to that reputation. It begins with a surprising trick: sugar caramelised in hot ghee, which gives the gravy a deep, golden sweetness. Saffron adds a gentle perfume, and a coconut-cashew paste stirred in at the end makes the gravy silky. The result is a thick, aromatic curry that pairs beautifully with roti, rice or dosa.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Punjabi Chicken Masala
- Cooking time: 45 minutes, plus at least 30 minutes marinating
- Servings: 3 people
- Cuisine: North Indian style
- Course: Chicken curry
- Difficulty: Moderate (a few stages, one pressure cooker)
- Flavour profile: Rich, creamy, mildly sweet and aromatic
- Storage: Up to 1 day
Ingredients Overview
Main ingredients
- Chicken (500 g)
- Onions (2–3, sliced) and tomatoes (2–3, chopped)
- Ghee (2 tbsp)
Marinade
- Ginger garlic paste (1½ tsp), curds (½ cup), turmeric (¼ tsp) and salt. The curds help tenderise the chicken.
Spice paste 1
- 3–4 red chillies, coriander seeds (2 tsp), poppy seeds (1 tsp) and an optional ½ onion
Coconut-cashew paste
- 5–6 cashews and 3 tbsp grated coconut. This paste gives the gravy its creamy finish.
Whole spices and finishers
- Cardamom (3–4), cloves (3–4), saffron strands, sugar (2 tsp), garam masala (½–¾ tsp), kasuri methi (1 tsp) and coriander leaves
Health Benefits and Nutritional Aspects
Chicken is a good source of protein, which supports muscle maintenance and fullness. Curds add more protein and calcium, and tomatoes contribute vitamin C. Cashews and poppy seeds bring healthy fats and minerals, while coriander and red chilli add flavour without extra salt.
This is a rich dish. Ghee, sugar, coconut and cashews all add calories, so portion size matters. The recipe uses just 2 tablespoons of ghee for three servings. Pair it with a vegetable side or salad for a more balanced meal.
Step-by-Step Preparation
- For at least half an hour, marinate the chicken with curds, salt, turmeric, and ginger garlic paste.
- Grind the first spice paste (red chillies, coriander seeds, poppy seeds and optional onion). Separately, grind the cashews and coconut for the second paste.
- Heat ghee in a pressure cooker. [Confirm: add cardamom and cloves here.]
- Add the sugar and let it caramelise.
- Fry the onion slices until they turn brown.
- Add the tomatoes and cook until mushy.
- Stir in the first spice paste and fry until the raw smell disappears.
- Pour in some water and toss.
- Add the marinated chicken, then the saffron strands, and mix.
- Close the cooker and cook under pressure for 10 minutes.
- Release the pressure and check that the chicken is soft. If the gravy is watery, boil it until it reduces.
- When nearly thick, add the coconut-cashew paste and boil until its raw smell goes.
- Switch off the heat. Stir in garam masala, crushed kasuri methi and coriander leaves.
- Serve hot with roti, rice or dosa.
Tips for the Best Results
- Marinate for at least half an hour, or longer if you have more time.
- Watch the sugar closely. It should caramelise, not burn.
- The paste should be fried until the raw scent is eliminated. Rushing this leaves a harsh taste.
- Add the coconut-cashew paste only once the gravy is almost thick.
- Crush the kasuri methi between your palms to release its scent.
- Reduce the red chillies to make it milder.
- Finish leftovers within a day, as the recipe suggests.
Frequently Asked Questions
Why caramelise sugar in this punjabi chicken masala?
It adds depth and a rounded sweetness that balances the spices.
Can I make it milder?
Yes. Use fewer red chillies in the first paste.
What can I serve it with?
Roti, rice or dosa all work well.
What does the coconut-cashew paste do?
It thickens the gravy and gives it a creamy, rich finish.
My gravy is too watery. What should I do?
After the pressure is released, boil the gravy for a little while until it thickens.
Can I skip the saffron?
You can, but you’ll lose its signature fragrance. A few strands are enough.
Try Another Chicken Curry
If you enjoyed this recipe, try our Chettinad Chicken Masala for another bold homemade chicken curry.
Conclusion
Rich, fragrant and full of layered flavour, this punjabi chicken masala is a good choice for weekend meals and special gatherings alike. A little patience with the caramelised sugar and spice pastes is all it takes to bring restaurant-style depth to your own kitchen.
Follow Baby Amma’s Kitchen
Loved this recipe? Follow Ashha D.Raj for more home-style favourites:
