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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine chicken bites with curd, ginger-garlic paste, coriander powder, chilli powder, chicken masala powder, salt, and mustard oil in a mixing bowl. Cover and set aside to marinate for 20 to 30 minutes.
Heat a pan over medium-low heat. Add cinnamon, cloves, peppercorns, fennel seeds, coriander seeds, and dry red chillies. Dry roast for 1-2 minutes until fragrant.
Add fresh curry leaves and continue roasting until they turn perfectly crisp. Remove from heat, let the mixture cool completely, and grind into a coarse powder.
Heat mustard oil in a heavy-bottomed kadai until it reaches its smoking point.
Add sliced onions and sauté until the edges begin to turn golden brown.
Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Add marinated chicken pieces to the kadai. Sauté for 4 to 5 minutes until the chicken changes colour and sears.
Add chopped tomatoes and cook for another 2 to 3 minutes until they begin to soften.
Pour in hot water, cover with a lid, and let it simmer over medium-low heat until the chicken is tender.
Once the chicken is nearly cooked through and the liquid has reduced, stir in the freshly ground spice masala.
Mix well to ensure the chicken is thoroughly coated. Cover and simmer for a final 4 to 5 minutes to let the flavours meld perfectly into the meat.
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Can I use bone-in chicken for this recipe?
Yes, with a longer covered simmer — around 25 minutes instead of 15. Bone-in gives a richer result but is harder to eat as a tiffin dish.
What can I substitute for mustard oil?
Any neutral oil works mechanically, but you lose the sharp bite that defines the dish. Coconut oil is the better substitute here, since it suits the South Indian profile.
How can I make this dish less spicy?
Drop the dry red chillies from 3 to 1 and halve the peppercorns in the roasted blend. Both are doing the heat work
Can I prepare the spice masala in advance?
Yes, up to a week in an airtight jar away from light. This is the step worth doing ahead.
What can I serve this dish with?
Roti, steamed rice, or rolled into a wrap. It's semi-dry, so it doesn't need a bowl.
Can I make this dairy-free?
Yes. Replace the 1/2 cup curd with thick coconut yogurt, plant yogurt, or 2 tbsp lemon juice mixed with 2 tbsp water. Give it the full 30 minutes, as plant yogurt tenderises less.
How far ahead can I make this for a weeknight?
Grind the blend on a weekend and marinate the chicken up to 6 hours ahead. The cook itself is 25 minutes.
Why is my spice masala sticky instead of powdery?
The spices were still warm when ground, or the curry leaves weren't fully crisp. It still tastes fine but won't distribute evenly through the dish.
Can I use ready-made chicken masala instead of grinding my own?
For the 1 tbsp in the marinade, yes. Not for the fresh blend added at the end — the curry leaves and freshly cracked spices are the whole point, and no packet mix replicates them.
