2 pounds of skinless boneless chicken cubed

2 red onions sliced

1 serrano pepper or 2 green chili sliced

2 heaped tablespoons of ginger garlic paste

1 cup thick coconut milk

1/4 teaspoon cinnamon powder

1/2 teaspoon black pepper powder

1/2 teaspoon cumin powder

1/4 teaspoon red chili powder or cayenne powder (optional)

1/4 teaspoon clove powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala (available in Indian grocery)

Juice of 1/2 lemon

1/4 teaspoon of meat tenderizer to soften the chicken

4 tablespoons of oil

salt to taste

chopped cilantro or coriander leaves to garnish


In a large mixing bowl add ginger garlic paste, salt, meat tenderizer, the black and red pepper powders, cumin powder, cinnamon and clove powders, turmeric powder, and garam masala powder. Add lemon juice and mix them into a paste.

Now add the cubed chicken, mix well, and marinate for an hour.

In a deep pan add the oil and the sliced onions and green chili and saute them. Wait till the onions turn brown.

Add the marinated chicken along with the mixture to the browned onions, and fry on medium high heat till the chicken meat turns white.

Now bring the heat to medium and add a 1/4 cup of water and allow the chicken to cook. Close the pan partially with a lid.

After 10 minutes add the thick coconut milk to the chicken. Mix well and allow to cook partially covered for another 5 minutes.

Stir the mixture now and then. Allow to cook for another 10 -15 minutes.

You will see the oil coming up and the gravy thickening.

Now remove the lid and taste for salt.

Leave the pan open for another 3 minutes and keep turning the chicken gently with your spatula. The mixture will become a golden brown in color and the oil will be seen above.

Now garnish with the chopped cilantro and remove form heat.

Serve hot as a side dish. Enjoy!

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