• 250 grams chicken
  • 1 cup thick curd/yogurt
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon white pepper powder
  • A pinch of garam masala


  • 1 teaspoon ginger garlic paste
  • ½ cup finely chopped onion
  • Coriander leaves for garnish
  • 2 teaspoon oil
  • 2 bay leaves
  • 1/2 teaspoon of jeera


  1. Marinate chicken with curd and all the dry condiments under marination for 2 hours.
  2. Heat oil in a heavy bottom kadai, add bay leaves and 1/2 teaspoon of jeera.
  3. Next add onions and sauté it until onions turn golden brown.
  4. Add ginger garlic paste and fry for couple more minutes.
  5. Add the chicken with the marinate and cook it on low flame covered for 15 minutes until the oil separates.
  6. Sprinkle with some water if gravy is about to burn otherwise water is not needed.
  7. Garnish with coriander leaves and serve with rice/chapatti.

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