Serving size: 3-4 people


  • One chicken,
  • 3 tbsp. of oil,
  • 4-5 garlic cloves,
  • 3 onions,
  • 4 tomatoes,
  • 1 piece of ginger,
  • 1 tsp cumin seed / zeera,
  • 1tsp shonth/ginger powder,
  • 1 tsp badiyan/fennel powder,
  • 1tsp red chili powder/marchwangan,
  • 1/4 turmeric powder/hald/lider,
  • ½tsp cinnamon powder or 2 sticks of cinnamon/dalchin;
  • 3 laung/roung/ cloves,
  • 2 green small chilies,
  • Salt to taste,
  • Cilantro for garnish.


  • Peel and chop garlic, ginger and onion into small pieces (You may use food processor for chopping)
  • Keep it aside.
  • Clean and wash chicken and leave aside in colander to drain water.
  • Take oil in a pan or pressure cooker.
  • Add chopped onion, garlic, ginger and zeera.
  • Fry on low heat till onion turns golden brown.
  • Add chicken, clove and cinnamon to oil mixture and stir well till water starts coming out.
  • Add all spices given above.
  • Add chopped tomatoes to chicken and add salt.
  • Boil till water starts evaporating and only thick little gravy is left behind. Check for desired softness of Chicken.
  • If cooking in pressure, pressure cook for 5 minutes after adding all ingredients and turn off stove.
  • Open the lid when pressure has dropped.
  • Grind zeera and green small elaichi and sprinkle on meat. This will give exotic aroma to chicken.
  • Garnish it with cilantro.

Note: You may add yogurt to chicken at the time spices are added.