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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan, add sliced onions and grated coconut, and roast.
Add coriander seeds, cumin seeds, methi dana, cinnamon, cardamom, cloves, garlic, ginger, and byadgi chillies and roast until golden and aromatic.
Let it cool, then grind to a smooth paste with a little water.
Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves and let them splutter.
Add chopped onions and sauté, then add chicken and cook for a few minutes.
Add turmeric powder, red chilli powder, chopped tomatoes, and ginger-garlic paste and cook well.
Add the ground masala paste and water as needed and mix well.
Pour in coconut milk, add salt, and simmer until the chicken is cooked through.
Heat ghee in a small pan, add curry leaves and pour the tadka over the curry. Serve hot.
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Byadgi chillies add a vibrant color and mild heat to the curry. Adjust the quantity for desired spice level.
For a richer flavor, use freshly grated coconut instead of desiccated coconut.
Can I use desiccated coconut instead of fresh coconut?
Yes, but fresh coconut will give a richer flavor.
What can I substitute for byadgi chillies?
You can use Kashmiri chillies as a substitute for byadgi chillies.
How do I know when the chicken is cooked?
The chicken is cooked when it is tender and no longer pink inside.
Can I make this curry in advance?
Yes, the flavors develop well over time, making it a great make-ahead dish.
Is there a vegetarian version of this curry?
You can substitute chicken with vegetables like potatoes or paneer for a vegetarian version.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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