Yummy Chicken

This is an ultimate chicken dish  and whether you make it for a party or picnics or get together’s, people will  definitely ask for the recipe. There are many ingredients and the recipe involves many steps  but, the end result is mind blowing. One thing to remember is that these types  of  recipes  are not cooked everyday and its a pain worth taken , once in a while. I make all the pastes and store it in the freezer. On the day I want to cook it I can make it without any hassle. 

Serves 4


  1. 1 kg of chicken legs and thighs mixed( on the bone) Any cut of chicken can be used for this preparation but, I pefer cooking with similar pieces to ensure uniformity. 
  2.  For the marinade: 200 gms of thick yogurt, 1tbsp of ginger – garlic and green chilly paste,1/2 tsp of garam masala powder,  1 tbsp of kasoori methi powder(dried Fenugreek leaves)and salt to taste 
  3. For the first paste: 2 large onions, 4 large tomatoes,  8 to 10  cloves of garlic, Thumb sized ginger
  4. For the second paste: 2 tbsps of poppy seeds, 10 cashews, 4 dried red chillies deseeded 
  5. Dry masalas: 1 tbsp coriander powder, 1/2 tbsp green cardamom powder, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and 1 tsp garam masala powder
  6. 4 tbsps of tomato puree
  7. 2 tbsps of tomato ketchup
  8. 2 tbsps of heavy cream 
  9. 1/2 tsp of kasoori methi Powdered
  10. Salt to taste 
  11. Water as required
  12. 2 tbsps oil
  13. 2 tbsps butter. 


  1. Soak the ingredients of the second paste  in a bowl of water for at least two hours. 
  2. Wash the chicken and prick it with a fork on all sides. 
  3. Mix the marinade in bowl  and rub it evenly on all chicken pieces. Leave to  rest for at least half an  hour. The more the  better. 
  4. Take a sauce pan with 1 glass of water and add the ingredients of the first paste to it( after peeling and roughly chopping onions, garlic and ginger and making a cross at the base of the tomatoes) 
  5. Let it come to a boil, simmer the gas and let it cook on low heat for 10 mins. After which turn off the gas and leave it to cool. 
  6.  Remove the skin of the  tomatoes and transfer this to a blender and  blend till smooth and keep  aside. 
  7.  Transfer the second paste  ingredients into a blender and blend into a very fine buttery paste. (Poppy seeds take  long to blend well) 
  8. Now, take a wide and good quality pan with a lid. Put it on the flame  and  add 2 tbsps oil and 1tbsp of butter. 
  9. Once hot, add the marinated chicken pieces making sure that  each chicken piece touches the bottom of the pan. If your pan is not very big, you can fry the chicken in batches. 
  10. Cover and fry on both  sides  until they get a brown colour. 
  11. Take them  out a on a platter and keep  them aside. 
  12. In the same pan add the first paste  and cover  and fry till oil leaves the sides of the pan. 
  13. Then, add the dry masalas  and  fry for a minute or so. Then add the tomato puree and ketchup and fry. 
  14. Add very little salt and now add the chicken pieces and cover and cook for 5 mins on medium heat. 
  15. Turn the pieces and cook for 5 more minutes. Then ,add the second paste and cover and cook for another 5 minutes. 
  16. Remove the lid and add 1 tbsp of butter, kasoori methi powder and cream. Turn off the gas. 
  17. Mix everthing together. Let it rest for  10 minutes. 
  18. Serve with carrot and Cashew  pulao or soft roti (Indian flatbread), naan or ajwaini kulcha. 

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