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1 lb Chicken (1/2 kg approx, cut into small pieces)

3 nos Onion (finely chopped)
2 nos Green chili (slit open)
1 no Tomato (ripe and juicy)
2 tsp Ginger garlic crushed
2 nos Cinnamon stick (small)
3 nos Cloves
2 nos Cardamon
tsp Cumin seeds
tsp Fennel seeds
tsp Turmeric powder
4 tsp Coriander /dhania powder
2 tsp Fresh ground black pepper
5 nos Curry leaves
3 stks Coriander leaves for garnishing
tsp Salt (or to taste)
5 tsp Oil
cup Water


Wash and cut Chicken into pieces and keep aside. Grab a handful of black
peppercorns and ground them coarsely using a coffee grinder or handy stone mortar.
Heat oil in a deep sauce pan and toast cinnamon, cloves, cardamon, cumin seeds and
fennel seeds. Saute onions and green chilli until golden followed by the crushed
ginger garlic. Add the chicken pieces and brown them along with the ginger garlic.
At this stage, add turmeric powder, coriander/dhania, freshly ground black pepper
powder and salt. Fry until the whole mixture turns dark brown and dry. Now add
chopped tomatoes and water, cook this for another 4 minutes till the oil separates.
Garnish with fresh curry and coriander leaves. Serve with hot ghee rice , pulao or
even roti.


Use only fresh ground pepper for this recipe.

Whole cut chicken gives good taste than boneless.