Deluxe Dh Punisher Recipe
Make Deluxe Dh Punisher Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein & Marinade
Sauce & Finish
Assembly & Garnish
Method
Protein & Marinade
- 1
Marinate the chicken
In a medium bowl combine yogurt, garlic paste, ginger paste, lemon juice, smoked paprika, ground cumin, ground coriander, cayenne, kosher salt, and black pepper. Add the bite-sized chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes and up to 6 hours (longer for deeper flavor).
- 2
Cook the chicken
Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil. Remove chicken from the marinade, letting excess drip off, and add pieces in a single layer (work in batches to avoid crowding). Cook 4–5 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate and set aside.
Sauce & Finish
- 3
- 4
Add tomato and spices
Stir in the tomato paste and cook 1–2 minutes to remove raw edge. Add the fire-roasted crushed tomatoes, hot sauce, honey, garam masala, smoked chili powder, and smoked paprika (if desired). Stir to combine and simmer gently for 4–5 minutes to thicken and let the flavors meld.
- 5
Finish with cream and chicken
Lower heat to medium-low and slowly stir in the heavy cream until the sauce is silky. Return the browned chicken and any accumulated juices to the skillet, stirring to coat each piece. Simmer for 3–5 minutes until the chicken is heated through and the sauce clings to the pieces. Adjust seasoning with salt and pepper to taste. Stir in chopped cilantro and the zest and juice of the lime for brightness.
Assembly & Garnish
- 6
Prepare bread and slaw
Preheat a dry skillet or grill pan over medium. Brush each naan or roll lightly with 1 teaspoon olive oil and toast 1–2 minutes per side until warm and slightly crisp. In a small bowl toss shredded lettuce with sliced red onion, salt (1/4 tsp) and black pepper (1/8 tsp). If using, add a splash of lime juice for extra tang.
- 7
Assemble the Deluxe dh Punisher
Open each warmed bread, layer a handful of the dressed shredded lettuce, then spoon generous amounts of the saucy chicken over the top. Add sliced pickled jalapeños and crumble feta or queso fresco on top if using. Finish with extra cilantro leaves and an optional squeeze of lime.
- 8
Serve
Serve immediately while hot with extra hot sauce or lime wedges on the side. Leftover chicken and sauce keep in an airtight container in the refrigerator for up to 3 days.
