Recipes

Khurchan Chicken Recipe

This Khurchan Chicken is a deep flavoured curry from the region of Punjab made even easier with Kohinoor's cooking sauces — tender chicken simmered in a rich, robust sauce for an authentic taste of Punjabi home cooking.

Flavour Region

4
25 mins
Lucknow flavour region

Spice Level: Medium

Khurchan Chicken Recipe
  • 1 packet Kohinoor Adraki Bhuna cooking sauce
  • 375g sliced chicken
  • 2tsp oil
  • 50g mixed peppers (julienne)
  • 1 medium onion (sliced)
  • 5g ginger (sliced)
  • 1 sliced chilli
  • 1 tsp chopped coriander
  • 2 tsp lemon juice
  • Finely sliced green chilli for decoration
This product is excellent. Can knock up a banging curry in under half hour. My family said it was better than a takeaway.

Mark C.

Verified Verified Buyer
Lucknow

Lucknow, the city of Nawabs, is celebrated for its refined Awadhi cuisine. Known for slow-cooked kebabs, fragrant biryanis and delicate curries, the food here is a testament to centuries of culinary artistry.

Bhuna
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Bhuna

Bhuna

Bright, Rich, Zingy

BHUNA

Cooking Sauces

£2.25

A rich and fragrant bhuna sauce combining caramalised onions, tomatoes, bell peppers and ginger.

How do we compare?

Whole spices & real aromatics

Authentic regional recipes

Balanced heat & depth of flavour

No artificial flavours, preservatives or msg

Cost effective

Kohinoor
Yes

Yes

Yes

Only

Yes

Ultimate

Yes

Never

Yes

Absolutely!

JAR SAUCES

No

Not Always

No

Rarely

No

Never

No

Always

Yes

Not if you respect your tastebuds!

takeaway

Yes

Usually

Yes

Sometimes

Yes

Usually

No

Sometimes

No

Costs a lot!!

Kohinoor

Explore india through our recipes

India's cuisine is as diverse as its landscapes — each region brings unique spices, traditions, and flavours. From Punjab's rich, creamy dishes to Kerala's fragrant coconut curries, every recipe tells a story.

Our sauces are colour-coded by region, with this map showing where each style originates. As you cook, you'll be travelling across India's food regions, one dish at a time.

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