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 evenings, and the aroma drifting from the kitchen was tempting. When they served this semi-dry Punjabi Chicken Curry —slow-cooked in ghee (clarified butter), whole spices,...
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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.
Mix thoroughly, ensuring the chicken is well coated. Let it marinate for at least 1–2 hours.
Heat ghee in a heavy-bottomed kadhai or deep pan over low to medium flame.
Add bay leaves, cinnamon sticks, cardamoms, cloves, coriander seeds, and peppercorns. Sauté until the spices start to crackle and release their fragrance.
Lower the heat and quickly stir in the Kashmiri chilli powder — be careful not to burn it.
Immediately add the marinated chicken along with all the marinade.
Turn the heat to high and sauté for 2–3 minutes to seal the flavours.
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.
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.
Finish with chopped coriander and ginger juliennes.
Serve hot with naan, tandoori roti, or soft chapatis.
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.
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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