Chicken 600 gm large pieces

Curd 3/4 th of a cup

Juice of 1/2 of a lemon

Whole dry red chilli 6 or 7 soaked in warm water for about 30 minutes

Ginger 1″ piece

Garlic 5 or 6 cloves

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Kasuri methi powder 1 tsp

Red chilli powder 1/2 tsp

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Black peppercorns 10 to 12

Salt 1 tsp

Oil 1 + 2 tbsp




  • In a grinder, take the curd, soaked red chilli without the water, ginger and garlic and grind to a smooth mixture
  • In a mixing bowl, add the prepared curd mixture, black pepper powder, garam masala powder, red chilli powder and 1 tbsp oil and mix well. In this add the lemon juice, kasuri methi powder, salt and again give a good mix
  • now, in this spice mixture add the chicken pieces and rub each piece with the masala mixture such that the pieces gets well coated with the masala
  • rest the chicken marinate for about an hour or so in the refrigerator
  • after the marinating time is over, heat the remaining oil in a non stick pan at medium flames and temper it with the whole spices
  • now shed off the marinate and add the chicken pieces one by one to the pan in one layer. Let the chicken cook uncovered at medium flames for about 5 minutes without stirring. Do not let the chicken get brown
  • after about 5 minutes, turn the chicken pieces to the other side and let cook without stirring for about 3 to 5 minutes
  • after 3 minutes, add the remaining marinate to the pan if you want little gravy or if you prefer totally dry chicken starter then skip this and cover and cook the chicken for about 7 to 12 minutes with once  or twice stirring or till the chicken gets cooked well
  • once the chicken gets cooked well, adjust the thickness of the gravy to your need and switch off the flames and serve hot.