People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



1 pkg. ROCKY® Free Range Boneless Skinless Chicken Thigh
1 cup plain yogurt
1 tbsp. ground ginger
4 tsp. garam masala, divided
2 tsp. tumeric
3 tsp. ground cumin
1 1/2 tsp. ground red chili powder
2 tsp. kosher salt
1 tbsp. olive oil
2 tbsp. butter
yellow onion, diced
2 cloves garlic, minced
1 tbsp. fresh ginger, peeled and grated
1 tsp. ground coriander
1 can (14 oz.) tomato puree
1 cup heavy cream
  Fresh cilantro for garnish
2 cus cooked long grain rice, for serving


1 Use soaked wooden skewers or metal grilling skewers and thread two through each chicken thigh. Place the skewered thighs in a shallow casserole dish. Combine yogurt, 1 tbsp. ground ginger, 2 tsp. garam masala, 1 tsp. tumeric, 1 tsp. cumin, chili powder and 1 tsp. salt in medium mixing bowl and pour over chicken. Cover and refrigerate 1 hour.
2 Heat oil in large skillet over medium high heat. Remove chicken from marinade, letting excess marinade drip off. Sear chicken in skillet 4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
3 Melt butter in skillet and add onion, scraping up any browned bits in the pan. Saute onion until translucent, about 5 minutes. Add garlic, 1 tbsp. ginger, 2 tsp. garam masala, 2 tsp. cumin, 1 tsp. turmeric and 1 tsp. coriander. Stir and cook until fragrant, about 2 minutes. Stir in tomato puree, 1 tsp. chili powder and 1 tsp. salt. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 15 minutes.
4 Stir in heavy cream and return to simmer. Add chicken to sauce and simmer additional 10 minutes, until chicken reaches internal temperature of 165°F. Serve over rice and garnish with cilantro.


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