• 500gm chicken
  • 2 big onions finely chopped
  • 1 cup curd
  • 1 teaspoon turmeric powder
  • 2 teaspoon garlic-ginger-green chilli paste
  • 2 tablespoons oil
  • 1 tablespoon lemon juice
  • Coriander leaves for garnishing
  • AND
  • 1 tablespoon malvani masala (read y mix available in stores)
  • ½ teaspoon black peppercorns
  • 1 inch tikhi (cinnamon)
  • 4 cloves
  • 5 red chillies
  • 2 elaichi

This delicious dish is easy to cook and can be made with the minimum spices and even less effort. Best served with hot rotis and pickled onion rings [sprinkle salt and lemon juice and marinate for 10 minutes] . This chicken can be used as fillings in your rotis to make frankies, just sprinkle some chaat masala and use onion rings. Do use boneless chicken in such case.


  1. Dry roast the peppercorns, cinnamon (tikhi), cloves, elaichi and chillies for 2 minutes. Grind to a powder.
  2. Cut the murgh/ kombdi/ chicken to small chunky pieces. Apply salt, lemon juice, turmeric powder & curd to the chicken & marinate it for sometime (around 15 minutes).
  3. Heat oil, add finely chopped onions & fry them till golden brown in colour.
  4. Add the chicken pieces, masala powder & fry well till the masala is coated well on the chicken.
  5. Add 1 tablespoon water, cover & cook till the chicken is cooked and dry.
  6. Sprinkle coriander/ cilantro leaves for garnishing.
  7. Chicken dry masala is ready to be served with hot pav breads or roti breads.