• 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)
  • OR, GARAM MASAL MIX BELOW
  • 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.

METHOD:

  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.