Prep 15 m
Cook 30m


    For chicken masala

    5-6 black cardamom

    12-15 green cardamom

    2 tbsp coriander seeds

    1 piece of mace

    1 tsp black pepper corn

    1 tsp cumin seeds

    2-3 cloves

    ¼ tsp salt


    For marinating chicken

    750 gm chicken (with bone) cut in big pieces 

    1 ½ inch ginger

    5 garlic clove

    2-3 green chillies

    1 tbsp oil

    ½ tsp salt


    For tempering

    1 tbsp oil

    1 tsp cumin

    1 black cardamom

    4-5 medium onions, chopped

    1 tsp turmeric powder

    1 tbsp Degi red chilli powder

    1 tsp coriander powder

    Marinated chicken

    3 fresh tomatoes, pureed

    Water as required

    2 tbsp prepared chicken masala


    For Mirchi Roti

    2 balls of whole wheat dough (Check the phulka guide from Food)

    1 tsp chilli flakes

    1 tbsp oil

    1 tbsp mint leaves, chopped


    For garnish

    1 sprig fresh coriander

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Ingredient Substitution Guide


For chicken masala

  1. In a pan, add black cardamom, green cardamom, coriander seeds, mace, black peppercorns, cumin seeds, cloves and salt dry roast on low flame until the spices release aroma oils.
  2. Transfer it into a coffee grinder and grind into a fine powder. Keep it aside for later use.

For marinating chicken

  1. Using a mortar and pestle, add ginger, garlic, green chilli, salt, oil and make a smooth paste out of it.
  2. In a bowl, add chicken and prepared ginger-garlic paste, coat it well. Keep aside for 10 to 15 minutes.

For tempering

  1. Heat oil in a heavy bottom pot, add cumin seeds, black cardamom and sauté well.
  2. Add onion and saute for 5 minutes until translucent.
  3. Add turmeric powder, degi red chilli powder, coriander powder and saute for 2 to 4 minutes.
  4. Add marinated chicken and mix everything well.
  5. Add tomato puree, water as required and cook for atleast 15 to 20 minutes on a medium flame.
  6. Add prepared chicken masala and mix well.
  7. Garnish it with coriander sprig and serve hot with mirchi roti.

For Mirchi Roti

  1. Take a lemon size ball dough and dust with wheat flour.
  2. Roll out gently to medium thickness.
  3. Sprinkle chilli flakes and spread uniformly making sure well combined.
  4. Fold it into an envelope shape and start rolling.
  5. On the other side spread fresh mint leaves and press it gently.
  6. Now on a hot tawa or cast iron pan, place the rolled roti and cook for a minute.
  7. Flip again once or twice till both the sides are cooked properly.

Plate the chicken and rotis. Serve hot and enjoy!