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Punjabi-Style Chicken Chole

A hearty Punjabi chicken and chickpea stew that blends bold spices with comforting depth, featuring tender chicken, creamy yogurt, and a fragrant mix of cardamom, cinnamon, and garam masala, finished with fresh herbs and fenugreek. Perfect for a family dinner that feels like a celebration at home.

Maker: Swadish

From: Facebook(view original)

Punjabi-Style Chicken Chole

Prep Time

15 min

Cook Time

45 min

Servings

Tags

DinnerIndianPunjabiNon-Vegetarian

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Recipe details are AI-assisted from Swadish. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

1 hr estimated total time for 4 servings.

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DinnerIndianPunjabiNon-Vegetarian

Ingredients

  • 1 1/10 lb chicken
  • 3 tbsp oil
  • 2 tbsp ghee
  • 2 bay leaves
  • 4 cloves
  • 3 black cardamoms
  • 5 green cardamoms
  • 2 inch cinnamon stick
  • 2 onions
  • 10 garlic
  • 2 inch ginger
  • 2 green chillies
  • 2 tbsp coriander powder
  • 3 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder
  • 2 tbsp garam masala powder
  • 3 tomatoes
  • 1 cup plain yogurt
  • 1 1/10 lb chickpeas
  • 2 green chilies
  • 1 tsp garam masala
  • 1 tbsp coriander leaves
  • 2 tsp Kasuri methi
  • 1 inch ginger
  • as required warm water
  • to taste salt

Instructions

  1. 1
    Heat oil and ghee in a large pot over medium heat (≈350°F/347°F) until shimmering.
  2. 2
    Add bay leaves, cloves, black cardamoms, green cardamoms, and cinnamon stick; sauté for 1-2 minutes until fragrant.
  3. 3
    Add the thinly sliced onions and cook, stirring occasionally, until deep golden brown, about 5-7 minutes.
  4. 4
    Add peeled garlic, peeled ginger, and mild green chilies; sauté for another 2 minutes.
  5. 5
    Sprinkle coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder; stir continuously for 1 minute to toast the spices.
  6. 6
    Pour in the pureed tomatoes and cook, stirring, until the oil separates from the masala, about 5 minutes.
  7. 7
    Add the chicken pieces, stirring to coat them with the masala and browning on all sides for 3-4 minutes.
  8. 8
    Stir in the boiled or tinned chickpeas, whisked yogurt, and enough warm water to just cover the mixture; season with salt to taste.
  9. 9
    Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is tender and the flavors have melded.
  10. 10
    Uncover the pot, increase heat slightly, and let the sauce reduce to the desired thickness, about 5 minutes.
  11. 11
    Stir in slit green chilies, a final teaspoon of garam masala, chopped coriander leaves, toasted Kasuri methi, and ginger juliennes; cook for 1 minute.
  12. 12
    Turn off the heat, let the dish rest for 5 minutes for the flavors to meld, then serve hot with rice or naan.