• Chicken – 50 gms [palm size]
  • Onion – 1 medium
  • Tomato – 1 small
  • Coriander seeds – ½ tsp.
  • Cumin seeds – ½ tsp.
  • Black peppercorns – 2 no.
  • Whole dry red chillie – 1 no.
  • Ginger – ½ inch
  • Garlic – 2-3 cloves
  • Oil – ½ tsp.
  • Salt to taste
  • Fresh coriander leaves chopped – tsp.


  • Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
  • Grind red chillies, ginger and garlic to a fine paste.
  • Heat oil in a kadai, add onion and sauté till lightly browned. Cook in non stick plan.
  • Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for two to three minutes.
  • Add tomatoes and salt and continue to sauté till the tomatoes become soft.
  • Add chicken and stir.
  • Add coriander leaves and the remaining coarsely ground spice powder and mix.
  • Add half a cup of water and stir.
  • Cover and cook on medium heat till the chicken is done. Serve hot.

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