Chicken 65


Whole Chicken – 1 ( about 2-2.5 lb) cut and washed medium pieces

Onion – 3 medium sized chopped

Green chilli – 5

Oil-2 TBSP

Ginger garlic paste – 2 tsps

Chilli powder – 2 tsps

Turmeric powder – 3/4 tsp

Coriander+Cumin+Frenugrek seed (CCF) powder – 1 tsp

Ajinomoto – 1/4 th tsp

Cardamom – 4

Cinnamon – 1/2 stick

Clove – 4

Curry leaves – 9-10

Yougurt- 2 tsps

Spring onion – 1

Cilantro – 1 TBSP

Food color – red – 2 pinches

Salt to taste

Serves 4-6


  • In a wide pan, heat the oil on medium-high flame and add the whole spices( cardamom+cinnamon+cloves). Use a pan that allows the chicken to cook in one layer to avoid excess water
  • After a minute add the onions, green chilli (2),  half tsp of salt, ajinomoto & food color and cook till the onions turn golden brown
  • Add ginger garlic paste, chilli powder, turmeric, CCF powder & cook for 2-3 minutes.
  • Put the chicken into the pan & stir thoroughly so that it coats the chicken well
  • Add salt (1/2 tsp or to taste), place a lid on it & lower the heat to medium
  • Allow the chicken to cook for 15-20 minutes stirring every 5 minutes till the chicken is completely cooked
  • Add yogurt to the chicken and cook for a couple of minutes till the oil floats up.
  • Cut the green chilli (the remaining 3) into 1/2 inch & keep aside
  • Move the chicken to one side of the pan, allowing the oil to drain to the opposite side & add the cut green chill & curry leaves into the oil
  • Mix the contents of the entire pan, garnish with cilantro & spring onion
  • Serve hot with fried rice or noodles

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