A flavorful, semi-dry chicken preparation made with fresh green masala and slow roasting, this dish is rich, aromatic, and deeply satisfying. A true homestyle classic, best enjoyed with chapati.
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Heat oil and deep fry the thinly sliced onions until golden brown.
Remove and spread on a plate. Let them cool completely.
Once cooled, pulse them once in a mixer to get a coarse crushed texture (not a fine paste).
Grind coriander leaves, green chilies, ginger-garlic paste, black pepper powder, and cumin powder into a smooth paste. Keep aside.
Wash the chicken and keep it in a colander to drain completely so no excess water remains.
Heat oil (you can reuse the onion frying oil) in a pan. The pan I use.
Add cloves and cinnamon. Let them release their aroma.
Add ginger-garlic paste and roast on a slow flame for about a minute.
Add the chicken and roast on low flame for 5–10 minutes, until the edges start to brown.
Add the green masala paste and salt to taste. Mix well.
Roast the masala with the chicken on low flame for another 5–10 minutes, stirring occasionally.
Add the crushed fried onions (balista) and mix well.
Add 1 to 1½ cups hot water (depending on the chicken and desired consistency).
Bring to a boil, then lower the flame and simmer until the chicken is fully cooked and tender. Stir occasionally.
This is a semi-dry dish, so do not keep too much gravy. Adjust consistency as needed.
Taste and adjust salt. Switch off the flame and keep it covered for 10 minutes before serving.
Always drain the chicken well before cooking to avoid excess moisture.
Fry onions until golden—not too dark—to get the perfect flavor.
Pulse the fried onions lightly; do not make a fine paste.
Always use hot water for non-veg gravies to maintain cooking temperature and texture.
Cook on low flame for best flavor and even cooking.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but the flavor is richer with chicken on the bone.
What can I serve this dish with?
This dish pairs best with chapati, naan, or even plain steamed rice.
Can I make this dish spicier?
Yes, you can add more green chilies or a pinch of red chili powder to increase the spice level.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I use store-bought fried onions?
Yes, store-bought fried onions can be used, but homemade ones provide a fresher flavor.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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