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.
Combine chicken breast, water, sliced ginger, 2 to 3 cloves of garlic, black peppercorns, cloves, and coriander stems in a pot. Boil until the chicken is cooked through. Shred the chicken and reserve the broth for later use.
Heat a pan over medium heat. Add garlic, ginger, and green chillies for the paste and roast until fragrant and slightly browned.
Smoke the red chilli over a naked flame.
Transfer the roasted ingredients to a mortar and pestle and grind into a coarse paste.
In a mixing bowl, combine shredded chicken, sliced onion, prepared paste, chopped coriander, a squeeze of lemon juice, and mustard oil. Season with salt to taste.
Mix everything well until evenly combined.
Serve traditionally with boiled rice or roti, or over freshly chopped cucumber and tomatoes as a salad.
Want to keep this recipe for later? We can email it to you!
For a smokier flavor, ensure the red chilli is well-charred before grinding.
Adjust the number of chillies according to your spice preference.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used, but they may require a slightly longer cooking time to become tender.
What can I use as a substitute for mustard oil?
You can use olive oil or sesame oil as a substitute, but it will alter the flavor slightly.
Is it necessary to smoke the red chilli?
Smoking the red chilli adds a unique smoky flavor, but you can skip it if preferred.
How can I make this dish less spicy?
Reduce the number of green chillies or remove the seeds to make it less spicy.
Can I prepare the paste in advance?
Yes, the paste can be prepared a day in advance and stored in the refrigerator.
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.
...
