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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Hold the cinnamon stick over a low flame using tongs for a few seconds until it gets lightly charred and smells fragrant.
Blend the charred cinnamon with all the other Masala Paste ingredients until it becomes a smooth, vibrant paste.
Rub the masala paste all over the chicken pieces. Cover the bowl and let it rest for 30 minutes or refrigerate overnight for maximum flavour.
Heat the ghee or oil in a pan over medium heat. Add the marinated chicken along with any leftover paste from the bowl. Sear for 4-5 minutes, turning the pieces occasionally, until the chicken changes colour.
Pour in hot water and stir gently. Cover the pan with a lid and turn the heat down to low-medium. Let it simmer until the chicken is tender and cooked through. If too much liquid remains, cook uncovered on high heat for 2–3 minutes until the masala thickens. (Note: As the chicken cools down, the masala will naturally thicken).
Turn off the heat. Garnish with fresh chopped coriander. Serve straight from the pan with onion rings and lemon wedges, or pair with hot rice, roti, or dal.
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Can I use boneless chicken for this recipe?
Yes — cubes take about 8–10 minutes of simmering instead of 25–30. Check early, as boneless dries out quickly.
Why is raw mustard oil important in the paste?
It reacts with the charred cinnamon to produce the smoky flavour the dish is named for. Cooked or neutral oil gives you a perfectly nice curry that isn't this one.
Can I marinate the chicken for less time?
Thirty minutes is the floor. Under that the paste sits on the surface rather than penetrating, and the smoky note stays shallow.
What can I serve this dish with?
Dry as an appetiser with onion rings and lemon wedges, or with hot rice, roti, naan or dal as a main.
Can I use cold water instead of hot water?
No. Cold water dropped into a hot pan slows the cook and can toughen the chicken. Keep a kettle boiled.
Is this dairy-free and keto-friendly?
Both, if you sear in oil rather than ghee. There's no yogurt, cream or nut paste. Under 6 g carbohydrate per serving, so serve with salad rather than rice to keep the plate low-carb.
What if I can't char the cinnamon over a flame?
Dry-roast it in a heavy pan on the highest heat until it blackens at the edges, turning often. A blowtorch works too. What you can't do is skip it — untoasted cinnamon gives a sweet curry, not a smoky one.
How far ahead can I prepare this?
The paste keeps 3 days refrigerated or a month frozen. Marinate overnight, cook on the day. About 30 minutes of active work.
Why does my cinnamon chicken taste bitter?
Over-charred cinnamon. It wants a light char and a smoky smell, not a blackened stick. Burnt cinnamon carries harshness right through the paste and can't be corrected.
Can I reduce the number of dry chillies?
Eight Kashmiri chillies sounds a lot but they're mild and mostly there for colour. Cutting them pales the dish more than it mildens it. Reduce the green chillies and peppercorns instead.
