If you love big, bold Punjabi flavours and comforting curries that you simply can’t get enough of, then Punjabi Chicken Chole Curry is going to be right up your street. This is one of those dishes that doesn’t shout about itself on takeaway menus, but once you’ve tried it, you wonder why it isn’t talked about more. Earthy chickpeas, juicy chicken, warming spices and a thick, robust gravy come together to make a curry that’s hearty, satisfying and deeply flavourful.
This is proper Punjabi home-style cooking. No cream, no fancy garnishes, just honest ingredients cooked well. It’s filling without being heavy, spicy without being aggressive, and perfect for feeding hungry people who want something that really sticks to the ribs.
What Is Punjabi Chicken Chole Curry?
At its heart, Punjabi Chicken Chole Curry is a combination of two Punjabi classics: chicken curry and chole (spiced chickpeas). Chickpeas are cooked in a deeply flavoured masala made with onions, tomatoes, ginger, garlic and whole spices, then chicken is added to turn it into a complete, satisfying main dish.
The flavour profile is unmistakably Punjabi – bold, earthy, slightly tangy and warming. Chickpeas add texture and body to the sauce, while the chicken brings richness and depth. It’s the kind of curry that tastes even better the next day and begs to be scooped up with chapatis or naan.
A Little History of the Dish
Punjab is known for robust, nourishing food, designed to fuel long days of hard work. Chole on its own is one of the region’s most iconic dishes, traditionally served with bhature or roti. Adding chicken to chole isn’t about luxury; it’s about making the dish more substantial for family meals and gatherings.
This curry reflects Punjabi cooking at its best: generous use of onions, tomatoes and spices, slow enough cooking to build flavour and no shortcuts when it comes to taste. It’s everyday food.
Ingredients
Fresh ingredients are key to getting the best flavour from this Punjabi Chicken Chole recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Rapeseed (canola) or another vegetable oil
- Red onions
- Chicken pieces, on or off the bone
- Garlic and ginger paste
- Green bullet or finger chillies
- Cloves
- Indian bay leaf
- Black peppercorns
- Cumin seeds
- Blade mace
- Green cardamom pods
- Kashmiri chilli powder
- Cumin
- Ground coriander
- Ground turmeric
- Passata
- Plain natural yoghurt, whisked
- Chickpeas
- Garam masala or chana masala
- Water or unsalted chicken stock
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Heat the oil over a medium-high heat in a karahi, wok or large frying pan. When bubbly hot, stir in the sliced onions and fry them for about 10 minutes or until they are a deep golden brown. Using a slotted spoon to transfer the fried onions to a plate and set aside.
- Step 2: Add the chicken pieces to the oil in the pan. Stir continuously to brown the chicken all over. Transfer the par-cooked chicken to a plate using a slotted spoon. Note that the skin is normally removed but I left it on during cooking for additional flavour and then removed it before serving.
- Step 3: Then stir the garlic and ginger paste into the oil in the pan and fry the paste for about 30 seconds.
- Step 4: Add three of the green chillies and fry them for an additional 30 seconds.
- Step 5: Now add the cloves, black peppercorns, cumin seeds, mace, Indian bay leaf and cardamom pods and let them infuse into the oil for about 30 seconds. They will continue to flavour the dish during cooking.
- Step 6: Add the passata and bring it all to a simmer. Then stir in the Kashmiri chilli powder, ground cumin, ground coriander and turmeric and stir well to combine.
- Step 7: Add the yoghurt one tablespoon at a time while stirring it into the other ingredients. Cover the pan and let these ingredients all get to know each other for about 5 minutes.
- Step 8: Lift the lid and the oil will have separated and your kitchen will be smelling very nice.Stir in the onions you fried earlier.
- Step 9: Add the par-cooked chicken and the chickpeas and give it all a stir to combine. Stir in the garam masala or chana masala and then add 250ml (1 cup) water or stock and bring to a simmer.
- Step 10: Add the remaining green chillies and cover the pan and let it all simmer for about 10 minutes. You can actually simmer it longer over a medium heat which will soften the chickpeas even more give the flavour of the curry more time to develop. Season with salt to taste and serve hot.
Who Will Love This Recipe?
This dish is perfect if you:
- Love Punjabi flavours
- Enjoy chickpeas and hearty curries
- Want a filling, protein-packed meal
- Prefer curries without cream
If you’re a fan of chole, butter chicken and proper chicken curry, this one ticks all the boxes.
Variations
- Vegetarian chole: Leave out the chicken and double the chickpeas
- Extra tangy: Add amchur or tamarind
- Spicier: Increase green chillies or chilli powder
- Smoky flavour: Finish with a dhungar smoke using hot charcoal
Useful Equipment
You don’t need anything fancy, just reliable basics:
- Large heavy-bottomed saucepan or karahi
- Blender or stick blender (optional)
- Wooden spoon
- Sharp knife
- Chopping board
Storage and Reheating
Storage:
- Keeps in the fridge for up to 3 days
- Flavours improve overnight
Reheating:
Freezes well for up to 3 months
Reheat gently on the hob with a splash of water
Microwave covered, stirring halfway through
How to Serve It
- With chapati, roti or naan
- Alongside jeera rice
- With sliced onions and green chillies
- As part of a Punjabi-style feast
Final Thoughts
Punjabi Chicken Chole Curry is the kind of dish that reminds you why simple, traditional cooking works so well. It’s hearty, warming, full of texture and deeply satisfying. No fancy tricks, no shortcuts – just good ingredients cooked properly.
If you’re looking for a curry that feeds a crowd, improves overnight and delivers big Punjabi flavour, this one deserves a place in your regular rotation. Once you try it, don’t be surprised if it becomes a family favourite.
Top Tip
Take your time browning the onions. This single step makes or breaks the depth of flavour in Punjabi-style curries.
FAQ
Medium by default, but easy to adjust.
Yes, but thighs stay juicier during simmering.
Absolutely – it’s even better the next day.
Looking for other recipes like this? Try these:
Pairing
Punabi Chicken Chole goes well with all of the following:
Have you tried this Punjabi Chicken Chole recipe?
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Yield: 4
Punjabi Chicken Chole
Savour the rich flavors of Punjabi Chicken Chole, a comforting curry that combines earthy chickpeas with juicy chicken.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 125ml (1/2 cup) rapeseed (canola) or another vegetable oil
- 2 medium red onions, halved and thinly sliced
- 500g (1 ¼ lbs) chicken pieces, on or off the bone
- 2 tbsp garlic and ginger paste
- 7 green bullet or finger chillies, sliced lengthwise
- 3 cloves
- 1 Indian bay leaf
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 blade mace
- 3 green cardamom pods, lightly bruised
- 2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 250ml (1 cup) passata
- 200g plain natural yoghurt, whisked
- 400g (2 tins) chickpeas
- 2 tsp garam masala or chana masala
- 250ml (1 cup) water or unsalted chicken stock
Instructions
- Heat the oil over a medium-high heat in a karahi, wok or large frying pan. When bubbly hot, stir in the sliced onions and fry them for about 10 minutes or until they are a deep golden brown. Using a slotted spoon to transfer the fried onions to a plate and set aside.
- Add the chicken pieces to the oil in the pan. Stir continuously to brown the chicken all over. Transfer the par-cooked chicken to a plate using a slotted spoon. Then stir the garlic and ginger paste into the oil in the pan and fry the paste for about 30 seconds. Add three of the green chillies and fry them for an additional 30 seconds.
- Now add the cloves, black peppercorns, cumin seeds, mace, Indian bay leaf and cardamom pods and let them infuse into the oil for about 30 seconds. They will continue to flavour the curry as it cooks. Add the passata and bring it all to a simmer. Then stir in the Kashmiri chilli powder, ground cumin, ground coriander and turmeric and stir well to combine.
- Add the yoghurt one tablespoon at a time while stirring it into the other ingredients. Cover the pan and let these ingredients all get to know each other for about 5 minutes. Lift the lid and the oil will have separated and your kitchen will be smelling very nice.
- Stir in the onions you fried earlier. Add the par-cooked chicken and the chickpeas and give it all a stir to combine. Stir in the garam masala or chana masala and then add 250ml (1 cup) water or stock and bring to a simmer.
- Add the remaining green chillies and cover the pan and let it all simmer for about 10 minutes. You can actually simmer it longer over a medium heat which will soften the chickpeas even more give the flavour of the curry more time to develop.
Season with salt to taste and serve hot.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 398Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 104mgSodium: 350mgCarbohydrates: 36gFiber: 9gSugar: 10gProtein: 33g
