• Chicken – 50gms
  • Curry Leaves – 3-4 whole
  • Onions – 20gms
  • Ginger – 1/4th inch, cut into juliennes
  • Garlic – 2-3 cloves, grated
  • Tomato – 50gms, finely chopped
  • Green Chillies – 1, chopped
  • Coriander leaves/Cilantro/Dhonepata – 1 tsp., chopped
  • Black pepper – 1 tsp. fresh coarsely ground
  • Coriander powder – 1 tsp.
  • Cardamom – 1 whole
  • Salt – To taste
  • Oil – ½ tsp.


  • In a kadhai, heat the oil.
  • Add cardamom to oil, when it sputters, add the chopped onions and garlic, and ginger.
  • Sauté the onions and chopped green chilies well for 3-4 min on medium heat. Add the curry leaves.
  • Add coriander powder and ground pepper. Continue stirring for 3-4 minutes.
  • Add the chopped tomatoes, and stir fry for 6-7 minutes until tomatoes melt into a paste.
  • To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala.
  • Reduce heat to medium, cover the pan, and cook the chicken to completion. Do not add water unless you have to, and if you do, add warm water.
  • After the chicken is cooked, simmer to evaporate any gravy to the desired level of dryness. Add the coriander/ cilantro and remove from heat.

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