Chicken Beliram – A Royal Punjabi Chicken Curry
If you love discovering forgotten traditional recipes, this Chicken Beliram is a must-try. I first tasted it during a visit to Punjab at a relative’s house — and honestly, I haven’t stopped thinking about it since.
It was one of those cozy winter...
Ingredients
For Marination
chicken (curry-cut pieces)1kg
ginger garlic paste2tbsp
sliced onions2cups
coriander powder1tbsp
cumin powder1/2tbsp
turmeric powder1/2tsp
garam masala1tsp
green chillies slit (adjust to taste)4
kasuri methi (dried fenugreek leaves)1tbsp
salt (or to taste)1/2tbsp- brown onions (birista or homemade)1/2cup
thick curd (whisked yogurt)500g
For Tempering
ghee1/4cup
bay leaves2- small cinnamon sticks2
green cardamom6
cloves4
coriander seeds1tbsp- pepper corns12
Kashmiri chilli powder1 1/2tbsp
For Garnishing
fresh coriander, chopped1/3cup- Ginger juliennes
Nutrition (per serving)
Calories
405.0kcal (20.25%)
Protein
30.0g (60%)
Carbs
15.0g (5.45%)
Sugars
3.0g (6%)
Healthy Fat
11.8g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Chicken Beliram - One-Pot Curry
Marinate the Chicken
- Step 1
In a large mixing bowl, add the chicken pieces along with ginger-garlic paste, sliced onions, coriander powder, cumin powder, turmeric, garam masala, green chillies, kasuri methi, salt, brown onions, and whisked curd.
- Step 2
Mix thoroughly, ensuring the chicken is well coated. Let it marinate for at least 1–2 hours.
Prepare the Tempering
- Step 1
Heat ghee in a heavy-bottomed kadhai or deep pan over low to medium flame.
- Step 2
Add bay leaves, cinnamon sticks, cardamoms, cloves, coriander seeds, and peppercorns. Sauté until the spices start to crackle and release their fragrance.
Add Chilli Powder & Chicken
- Step 1
Lower the heat and quickly stir in the Kashmiri chilli powder — be careful not to burn it.
- Step 2
Immediately add the marinated chicken along with all the marinade.
Cook the Chicken
- Step 1
Turn the heat to high and sauté for 2–3 minutes to seal the flavours.
- Step 2
Reduce to low, cover the pan, and let it cook slowly for 40–45 minutes, stirring occasionally. The chicken will cook in its juices, absorbing the flavours of the spices and yogurt.
Reduce the Gravy
- Step 1
Once the chicken is fully cooked and tender, remove the lid and increase the heat to reduce the gravy to your desired consistency. It’s traditionally served semi-dry.
Garnish and Serve
- Step 1
Finish with chopped coriander and ginger juliennes.
- Step 2
Serve hot with naan, tandoori roti, or soft chapatis.
Nutrition (per serving)
Nutrition (per serving)
Calories
405.0kcal (20.25%)
Protein
30.0g (60%)
Carbs
15.0g (5.45%)
Sugars
3.0g (6%)
Healthy Fat
11.8g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Brown onions add a lovely sweetness and richness to the gravy — don’t skip them!
Adjust salt and green chillies to your taste.
For an extra touch of indulgence, add a spoonful of ghee just before serving.
FAQS
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but curry-cut pieces with bones add more flavor to the dish.
How can I make the dish spicier?
You can increase the number of green chillies or add more Kashmiri chilli powder to make the dish spicier.
Can I skip the marination step?
Marination is essential for the chicken to absorb the flavors of the spices and yogurt. Skipping it will affect the taste.
What can I serve this chicken curry with?
This chicken curry pairs well with naan, tandoori roti, soft chapatis, or even steamed rice.
Can I make this dish dairy-free?
You can substitute the yogurt with a dairy-free alternative like coconut yogurt to make it dairy-free. Taste might be affected.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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