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Add the 500 g chicken pieces to a mixing bowl.

To the chicken, add 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chicken masala, 1 teaspoon red chilli powder, and 1 teaspoon black pepper powder.

Add 3 tablespoons curd and 2 1/2 tablespoons ginger-garlic paste to the bowl.

Mix all the ingredients thoroughly with a spoon or spatula until the chicken is well coated with the masalas and pastes.
Add 1 teaspoon salt (adjust to taste) and the fried onions from 3 thinly sliced and fried onions to the chicken mixture.

Mix everything again until all ingredients are well combined and the fried onions are evenly distributed.

Marinate the chicken mixture for 20 minutes. This is a passive time step.

Heat 3 tablespoons oil in a pan over medium heat.

Add 2 cardamom pods, 1-inch cinnamon stick, 5 cloves, 4–5 curry leaves, and 2 slit green chillies to the hot oil. Sauté until aromatic, about 1-2 minutes.

Add the marinated chicken mixture to the pan.

Cook on medium flame, stirring occasionally, until the chicken starts to brown and the masalas are fragrant, about 10-12 minutes.

Add a little water or any excess marinade liquid from the bowl where the chicken was marinated to the pan. This helps in cooking the chicken thoroughly and creating a rich gravy.

Continue to cook until the chicken is tender and the masala coats well, and most of the liquid has evaporated, about 8-10 minutes.

Garnish generously with fresh coriander leaves.

Serve hot with roti, naan, or rice.


Add the 500 g chicken pieces to a mixing bowl.

To the chicken, add 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chicken masala, 1 teaspoon red chilli powder, and 1 teaspoon black pepper powder.

Add 3 tablespoons curd and 2 1/2 tablespoons ginger-garlic paste to the bowl.

Mix all the ingredients thoroughly with a spoon or spatula until the chicken is well coated with the masalas and pastes.
Add 1 teaspoon salt (adjust to taste) and the fried onions from 3 thinly sliced and fried onions to the chicken mixture.

Mix everything again until all ingredients are well combined and the fried onions are evenly distributed.

Marinate the chicken mixture for 20 minutes. This is a passive time step.

Heat 3 tablespoons oil in a pan over medium heat.

Add 2 cardamom pods, 1-inch cinnamon stick, 5 cloves, 4–5 curry leaves, and 2 slit green chillies to the hot oil. Sauté until aromatic, about 1-2 minutes.

Add the marinated chicken mixture to the pan.

Cook on medium flame, stirring occasionally, until the chicken starts to brown and the masalas are fragrant, about 10-12 minutes.

Add a little water or any excess marinade liquid from the bowl where the chicken was marinated to the pan. This helps in cooking the chicken thoroughly and creating a rich gravy.

Continue to cook until the chicken is tender and the masala coats well, and most of the liquid has evaporated, about 8-10 minutes.

Garnish generously with fresh coriander leaves.

Serve hot with roti, naan, or rice.
