Pahadi Chicken Masala


  • 1 kg, chicken, medium-sized pieces
  • 1 large, onion, chopped
  • 2”, ginger, finely chopped
  • 1 pod (7-8 cloves), garlic, finely chopped
  • 7-8, green chillies, finely chopped
  • 10-12 leaves, mint, finely chopped
  • 1½ tbsp, lime juice (or a lemon-size ball of tamarind)
  • ½ tsp turmeric powder
  • 2 tsp, ginger paste
  • 2 tsp, garlic paste
  • whole spices (5 cloves, 7 black pepper corns, 2 cinnamon sticks, 2 cardamom, 2 bay leaves)
  • 2 bunches, coriander leaves, finely chopped
  • salt, as per taste
  • oil for frying


For the paste, grind together the following ingredients: onion, green chillies, ginger, garlic, mint leaves, coriander leaves, full spices and tamarind or lemon Juice. Keep aside. Cut the chicken pieces according to the required size. Wash and dry on kitchen towel. Remove in a bowl and apply ginger and garlic paste, turmeric powder and salt. Keep aside for an hour or refrigerate overnight.

To cook, take a pan, add oil and when warm add the whole spices. When the aroma of the spices is evident, add the chicken pieces, frying them on a high flame. When roasted well and the colour of the chicken is changed, remove and keep aside.

In the same pan, if necessary, add some more oil. To this, add the ground green paste and sauté till the oil seems to leave the side of the pan. Do this on a medium flame. Once it is done you can add the fried chicken pieces, check the salt n spice and add according to your taste.

Cover the pan and let it cook till the chicken is done. If you feel there is more gravy than you desire, keep on a high flame and let the liquid dry out.

Tip: It is better to marinate the chicken and keep overnight or at least for an hour. Instead of vinegar or lemon juice, try and use sour yoghurt or tamarind for marinating

Maiche Jewan Written by:

Maiche Jewan is a culinary website with traditional home made recipies.

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