Ginger garlic green chilli pasteFor marination1 tbsp
Kashmiri red chilli powderFor marination½ tsp
Turmeric powderFor marination¼ tsp
Lemon juiceJuice of half a lemon, for marination½
Saltto taste
Cooking oil2-3 tbsp
Bay leaf2
Black peppercorns4-5
Black cardamom1
Cinnamon stickAbout 1/2 inch½
Cumin seeds½ tsp
OnionMedium sized, thinly sliced2
Curry leavesa handful
SaltFor cookingto taste
Turmeric powderFor cooking¼ tsp
Kashmiri red chilli powderFor cooking1 tsp
Coriander powder1 tbsp
Spicy red chilli powder2 tsp
Garam masalaFor cooking½ tsp
Ginger garlic green chilli pasteFor cooking1 tbsp
Whole garlic clovesa large handful
Hot watera splash
Garam masalaFor final finishinga pinch
Freshly crushed black pepper1 tsp
Fresh coriander stems (chopped)a handful
Green chilli (slit)2
Lemon juiceJuice of half a lemon, for final finishing½
Ghee (warm)2 tbsp
Steps
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1
Place the chicken pieces in a bowl with the ginger garlic green chilli paste, Kashmiri red chilli powder, turmeric, lemon juice, and salt. Mix well to coat evenly and set aside.
2
Slice the onions by cutting them in half, laying each half flat, and slicing thinly and evenly to keep your fingers safe.
3
Heat a pan on high flame, add oil, then add the bay leaf, peppercorns, black cardamom, cinnamon, and cumin seeds, letting them crackle and release their aroma.
4
Add the sliced onions and stir-fry on high heat until golden brown, then add the curry leaves and let them crackle in the hot oil.
5
Add the marinated chicken and stir-fry on high heat for about 2 minutes. Then add salt, turmeric, Kashmiri red chilli powder, coriander powder, spicy red chilli powder, garam masala, ginger garlic green chilli paste, and whole garlic cloves, mixing well and cooking for another 1–2 minutes.
6
Add a splash of hot water and stir. Cover and cook on the lowest flame for about 6–7 minutes until the chicken is fully cooked, stirring once in between if needed.
7
Remove the lid — the thick masala should be clinging to each piece of chicken. If there's excess water, turn up the heat and cook until it evaporates and the sauce coats the chicken well.
8
Taste and adjust the salt, then add a pinch of garam masala, freshly crushed black pepper, chopped coriander stems, slit green chillies, lemon juice, and warm ghee. Mix everything together well.
9
Your bold, spicy, and quick chicken fry is ready to serve — enjoy it on its own as a starter, or pair it with rice bhakri or pav.
PrimedTableBETA
