Punjabi-Style Chicken Chole – 60-Minute Recipe
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.
Recipe by Swadish· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
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
- salt, to taste
Instructions
- 1Heat oil and ghee in a large pot over medium heat (≈350°F/347°F) until shimmering.
- 2Add bay leaves, cloves, black cardamoms, green cardamoms, and cinnamon stick; sauté for 1-2 minutes until fragrant.
- 3Add the thinly sliced onions and cook, stirring occasionally, until deep golden brown, about 5-7 minutes.
- 4Add peeled garlic, peeled ginger, and mild green chilies; sauté for another 2 minutes.
- 5Sprinkle coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder; stir continuously for 1 minute to toast the spices.
- 6Pour in the pureed tomatoes and cook, stirring, until the oil separates from the masala, about 5 minutes.
- 7Add the chicken pieces, stirring to coat them with the masala and browning on all sides for 3-4 minutes.
- 8Stir in the boiled or tinned chickpeas, whisked yogurt, and enough warm water to just cover the mixture; season with salt to taste.
- 9Bring 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.
- 10Uncover the pot, increase heat slightly, and let the sauce reduce to the desired thickness, about 5 minutes.
- 11Stir in slit green chilies, a final teaspoon of garam masala, chopped coriander leaves, toasted Kasuri methi, and ginger juliennes; cook for 1 minute.
- 12Turn off the heat, let the dish rest for 5 minutes for the flavors to meld, then serve hot with rice or naan.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast whole spices briefly
Sauté the bay leaves, cloves, cardamoms, and cinnamon for 1‑2 minutes until fragrant before adding onions.
Brown chicken before simmering
Stir the chicken pieces with the masala and brown on all sides for 3‑4 minutes to develop color.
Rest before serving
Turn off the heat and let the dish rest for 5 minutes.
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Cooking context
1 hr estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Punjabi-Style Chicken Chole?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Punjabi-Style Chicken Chole recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Punjabi-Style Chicken Chole recipe come from?
- It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.