Prep 2 h
Cook 15m
3 or 4


    500 gms chicken (cleaned and cut into small pieces)

    8 cloves garlic

    1 inch piece ginger

    1 ½ tsp Kashmiri chilli powder 

    1 tsp coriander powder 

    ½ tsp turmeric powder

    ½ tsp pepper powder 

    8-10 red chillies (whole) 

    2 sticks of cinnamon

    1 ½ tsp fennel seed

    ½ piece of star anise

    5 cloves 

    4 pieces cardamom

    2 tbsp rice powder 

    2 tbsp lime juice 

    Curry leaves

    5 green chillies

    Salt to taste

    Oil for deep frying

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Ingredient Substitution Guide


1. Firstly, marinate the chicken. For this, crush the ginger and garlic coarsely. Grind the whole red chilies, cinnamon, cloves, cardamom seeds (peeled), star anise, fennel seeds, coriander powder, turmeric, pepper, and chilli powders with curry leaves. Combine the ginger garlic, the spice mix, the rice powder, salt, and the chicken pieces. Combine them, coating the chicken pieces with the spices. Add the lime juice, mix once again and cover and refrigerate for two hours or more. The longer the marination, the tastier the chicken will be. Take out of the refrigerator 15 to 20 minutes before frying.

2. Heat oil in a deep frying pan, shallow fry the curry leaves and green chilies. Drain and keep aside.

3. Fry the chicken pieces on medium-low flame. Keep turning them in between till they reach a dark brown colour evenly. This should take 15-20 minutes.

4. Remove from oil using a skimmer spoon and place on paper towels to drain the excess oil.

To serve, garnish with fried curry leaves and onion rings. Sprinkle with lime and serve with parotta or chappati (Indian flatbread made with whole wheat).

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