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Looking for a quick chicken dinner bursting with flavour but requiring minimal effort? This Easy Smoky Cinnamon Chicken is a standout recipe thanks to its secret ingredient—a lightly burnt cinnamon stick that infuses the dish with a rich, smoky aroma. Packed with warm spices and fresh herbs, this versatile dish can be served dry as an appetiser or snack, or paired with roti, naan, or rice for a satisfying meal. The masala paste creates a vibrant...
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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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Raw mustard oil in the paste is essential—it reacts with the burnt cinnamon to create that deep, smoky flavour.
Always use hot water. Pouring cold water slows down the cooking process and can make the chicken tough.
You can use boneless chicken cubes for a faster cook time (8-10 minutes approx.).
Can I use boneless chicken for this recipe?
Yes, boneless chicken cubes can be used for a faster cook time of approximately 8-10 minutes.
Why is raw mustard oil important in the paste?
Raw mustard oil reacts with the burnt cinnamon to create the deep, smoky flavour that defines this dish.
Can I marinate the chicken for less time?
While 30 minutes is the minimum, marinating overnight enhances the flavour significantly.
What can I serve this dish with?
You can serve it with hot rice, roti, naan, or dal, or enjoy it dry as an appetiser or snack.
Can I use cold water instead of hot water?
No, always use hot water as cold water slows down the cooking process and can make the chicken tough.
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