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20 nos Curry leaves

6 nos Shallots (sambar onions finely chopped)
1 inch Ginger
4 clove Garlic
2 tsp Black pepper corns
2 nos Green chili (small)
2 nos Dry red chili
2 stks Coriander leaves
1 no Cloves
1 no Cardamom
1 no Cinnamon stick (small)
3 nos Onion (chopped)
2 nos Tomato (chopped)
1 lb Chicken (1/2 kg approx, cut into small pieces)
tsp Turmeric powder
2 tsp Coriander /dhania powder
1 tsp Curd (for marinating)
2 pinch Turmeric (for marinating)
tsp Salt (or to taste)
10 nos Curry leaves
tsp Mustard
tsp Cumin seeds
tsp Fennel seeds
1 no Bay leaf
3 stks Coriander leaves (chopped for garnishing)
2 tbsp Sesame oil


Clean chicken and marinate with curd and turmeric, set aside for atleast 10
minutes. Grind all ingredients from table-1 (Curry leaves, Shallots, ginger,
garlic, black peppercorns, green chili, red chili, coriander leaves, cloves,
cardamom and cinnamon) to a thick masala and keep aside. Now heat oil in a deep
sauce pan and splutter, mustard, cumin seeds, fennel seeds, bay leaf and curryl
eaves. Add the chopped onions and fry till golden. Add the marinated chicken pieces
aalong with chopped tomatoes. Bring the flame down, cover and cook for 2 minutes.
Do not add any water the juice from the tomatoes should cook them perfectly. Now
add tumeric powder, ground masala, coriander powder and salt. Fry until the masala
turns dark brown or till the oil separates. May take 5 to 6 minutes to thicken over
medium flame. Add 1/2 cup water, if you wish to have the consistency slightly thin,
orelse it will look as shown in the picture. Garnish with coriander leaves and
serve hot with rice.


Sesame oil gives good aroma to this chicken. Any refined oil is ok too.

Marinating in this recipe is mainly for tenderizing the chicken, so just give 10

This recipe serves 3 to 4 people.