Serves– 4

Preparation time-1/2 hour

Cooking time-40min


  • Chicken- 1/2kg
  • Curd-1/4th cup
  • Onions(big sized)-2
  • Peanuts-1/2 cup
  • Ginger paste-1 tsp
  • Garlic cloves-12
  • Green chilli-1 or 2
  • Pepper powder-1/2 tsp
  • Whole spices(5-6 cardamoms, 5-6 cloves and 1-inch cinnamon)
  • Bay leaf-2
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Kasuri methi-2 tbsp
  • Salt to taste
  • Oil for frying


  • First marinate the chicken with curd, pepper powder, salt and ginger paste for half an hour.
  • In a pan heat 1 tbsp oil, and add onions (chopped to big pieces), garlic, chili, peanuts(without the covering), whole spices.
  • Fry till slightly golden brown colour comes to the onion pieces( approx 5-10 min).
  • Let it cool and then blend in a mixer.
  • Add slight water( about 2tbsp) to this blended mixture.
  • Now heat 3 tbsp oil in a pan, add bay leaves and the marinated chicken.
  • Cook for 15min in medium flame.
  • Add the blended mixture to the chicken and cook for 10min.
  • Then add cumin powder, coriander powder and mix well.
  • Add garam masala powder and salt as per need. (Add little water if the chicken gets dry)
  • Cook for 10min in low flame.
  • Lastly, add Kasuri methi and turn off the flame.
  • Garnish with chopped coriander and serve hot with rice or roti.