Chicken Beliram – A Rich Punjabi Chicken Curry with a Royal Story

Chicken Beliram Curry

Chicken Beliram is a chicken adaptation of the traditional Punjabi Gosht Beliram (Meat Beliram), a mutton curry associated with the legendary cook Beli Ram from the royal kitchen of Maharaja Ranjit Singh.

According to culinary accounts, the dish was named after Beli Ram, whose simple yet deeply flavoured preparation of meat, yoghurt, onions and aromatic spices became a celebrated part of Punjabi food heritage.

Although the original version was made with mutton, cooks today have adapted the recipe using chicken while keeping the signature flavours of the dish intact.

Lets’s get cooking! The recipe reel can be found on Suki’s Instagram.

Serves: 4

Spice level: Medium

Cooking time: 40 minutes

Ingredients

Whole spice mix

• 1 cinnamon stick

• 5–6 green cardamom pods

• 2–3 cloves

Coarsely grind the spices using a pestle and mortar or spice grinder. Alternatively, you can leave them whole for a more traditional texture.

For the marinade

• 600 g chicken thighs and drumsticks, on the bone (preferred)

• 2 tsp ginger and garlic paste

• ½ tsp salt

• ½ tsp ground turmeric

• 1 tsp degi mirch chilli powder (optional)

• 1 tsp dried fenugreek leaves

• 2 tsp ground coriander

• 1 tsp freshly ground black pepper

• 250 g plain natural yoghurt

• 1 medium onion, sliced

  
  

For the curry

• 2–3 tbsp vegetable oil

• 2 bay leaves

• 1 tsp Kashmiri chilli powder

• 3 medium white onions, sliced

• Salt, to taste

• About 200 ml warm water (or as needed)

  
  

To garnish

• 1 tsp garam masala

• 7–8 ginger juliennes

• 2–4 mild green chillies, halved lengthways

• A handful of fresh coriander leaves

  

Method

Combine all the marinade ingredients with the chicken and mix thoroughly. Cover and refrigerate for at least 1 hour, although overnight will give the best flavour.

Heat the oil in a heavy-based pan over a medium heat. Add the bay leaves and the coarsely ground whole spice mix. Fry for about 30 seconds until fragrant.

Add the sliced onions and cook slowly for 10–12 minutes, stirring regularly, until they become a rich golden brown.

Reduce the heat to low and stir in the Kashmiri chilli powder. Cook for a few seconds until the oil turns a vibrant red.

Increase the heat and add the marinated chicken. Stir well and cook for 4–5 minutes so the chicken is coated in the onion and spice mixture.

Season with salt if needed, pour in the warm water and bring to a gentle simmer. Cover and cook over a low heat for 15–20 minutes, or until the chicken is fully cooked and tender. If the sauce becomes too thick, add a splash more warm water.

When the curry is ready, you should see a little oil separating on the surface of the gravy. Sprinkle over the garam masala, then garnish with the ginger juliennes, green chillies and fresh coriander.

Serve hot with naan, tandoori roti or steamed basmati rice. The full video can be found here

This traditional Chicken Beliram recipe is not included in my cookbook, No Worries, Just Chicken Curries. However, if you enjoy authentic Indian chicken recipes like this one, you will find 73 delicious chicken recipes along with 20 sides and accompaniments in the book. It is available on Amazon for £14.25.

Suki’s cookbook on regional chicken dishes from India

Suki with her latest cookbook