Ingredients Jump to Instructions ↓


  2. 300 gms chicken, boneless

  3. 12 green chilies

  4. 75 gms oil

  5. 25 gms dried coconut, grated

  6. 20 gms poppy seeds

  7. 2 tsp garam masala

  8. 1 cup fresh yogurt

  9. 1/4 cup fresh cream

  10. 2-3 onions, finely chopped

  11. 1 tsp ginger-garlic paste

  12. Few coriander leaves, chopped

  13. 1/4 tsp turmeric

  14. 1/2 tsp chili powder

  15. Salt to taste

  16. Murgh Mirchi Masala


  18. Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside.

  19. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions until brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chili powder and fry for few more minutes.

  20. Now add fresh cream, yogurt and mix well. Boil until the mixture thickens to a gravy and remove from heat. Keep it aside.

  21. Heat the remaining oil in another pan and fry the whole green chilies until they splutter. Then add chicken pieces, stir well and cook until the pieces are tender.

  22. Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and remove.

  23. Serve hot with roti or plain rice.

  24. Serves: 6-8

  25. Preparation time: 25-30 minutes


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