- 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:
- Dry roast the peppercorns, cinnamon (tikhi), cloves, elaichi and chillies for 2 minutes. Grind to a powder.
- 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).
- Heat oil, add finely chopped onions & fry them till golden brown in colour.
- Add the chicken pieces, masala powder & fry well till the masala is coated well on the chicken.
- Add 1 tablespoon water, cover & cook till the chicken is cooked and dry.
- Sprinkle coriander/ cilantro leaves for garnishing.
- Chicken dry masala is ready to be served with hot pav breads or roti breads.