Spicy Chicken

spicy-chicken1 Spicy Chicken

Serving: 4 persons
Prep Time: 1 1/2 hours
Cooking Time: 45-50 minutes


500 grams of Chicken, skinless and boneless and cut into medium pieces
4 tbsp of Curd
Half Cup of Coconut milk
2 Eggs
100 grams of Mustard oil
2 tbsp of Sha morich
2 tsp of Cumin powder
2tsp of Cardamom powder
200 grams of finely chopped Onions
50 grams of Ginger paste
50 grams of Garlic paste
1 bunch of Coriander
4-5 chopped green chilies
1/2 cup of cream
1 cup of tomato puree
2 drops of Rose water
Salt-according to taste
50 grams of Butter
For Tomato Puree

2 fresh ripe tomatoes
1 tbsp of chopped onion
1/2 stalk of celery
1 sweet pepper
Salt and pepper to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a small bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.

Wash the chicken pieces thoroughly under running water. Pat dry. Keep in a bowl. Add the curd, coconut milk, the eggs, half of the ginger and garlic pastes, sha morich, cumin and coriander powder, salt and rose water to the chicken pieces and combine all ingredients well. Make sure all the chicken pieces are coated well with the spices. Cover the bowl and transfer it to a refrigerator to let it marinate for an hour or so. Now prepare a grill and when it is heated through mount the chicken pieces on the grill. Grill the chicken over low heat till all the sides become tender. Remove from the grill and keep in a bowl. Mount a container on medium heat with 1 cup of water. Add the onions to it and boil. Now heat the oil in a pan and add the ginger and garlic paste and the boiled onion to it fry for 5-6 minutes.  Then pour some water and make thick gravy. Remove from heat and keep aside.

In another pan add the butter and the grilled chicken pieces and stir well.

Now pour the gravy all over it.  Then add the tomato puree, and rose water.

Add salt as required. Stir well and remove from fire after 3-4 minutes. Garnish with cream, chopped coriander leaves and serve hot.