We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with coriander powder, chilli powder, turmeric, salt, ginger garlic paste, and lemon juice. Mix well and set aside for 20–30 minutes.
Dry roast fennel seeds, jeera, and whole pepper until fragrant. Cool completely and grind into a coarse/fine powder.
Heat a thick-bottomed pan and add the sliced onions. Cook until they turn lightly brown.
Add the crushed garlic and sauté until the garlic is slightly browned and fragrant. Add curry leaves.
Add the marinated chicken and a small splash of water if needed. Cover and cook until the chicken is completely cooked through.
Add the freshly ground roasted spice powder and mix well.
Add 1 tsp sugar if you like a subtle balance to the heat. Cover and cook for another 5–8 minutes, adding a little water if you want more gravy.
Finish with sliced green chillies and fresh coriander.
Want to keep this recipe for later? We can email it to you!
Adjust the amount of green chillies to control the heat level.
For a thicker gravy, reduce the amount of water added.
Can I use boneless chicken?
Yes, boneless chicken can be used, but adjust the cooking time accordingly.
What can I use instead of jeera?
You can use cumin powder if whole jeera is not available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I skip the sugar?
Yes, the sugar is optional and can be omitted if preferred.
Is there a substitute for curry leaves?
There is no direct substitute, but you can omit them if unavailable.
