Required Time

Preparation Time: 20 min
Cook Time: 45 min
Ready In: 1 hr 05 min
Servings: 2-3 People


Chicken – 500 gm

Tomato– 2 no.

Onion – 3 no.

Garlic – 5-6 cloves

Ginger – 1 teaspoon

Poppy seeds – 2 tablespoon

Chicken Masala Powder – 1 tsp

Black pepper – 1 teaspoon

Cinnamon – 1 teaspoon

Black Cardamom – 1

Green cardamom – 2

Cumin seeds – 1 teaspoon

Green Chilly – 1 sliced

Coriander – 2 teaspoon

Salt – to taste

Olive Oil – 100 ml


1. Peel of onions and cut 2 onions into rings.

2. Put 1 onion, tomatoes, black cardamom, cinnamon, black pepper, garlic, ginger and poppy seeds and grind them in mixer grinder into fine paste.

3. Heat the olive oil in deep pan and add crushed green cardamom and cumin seeds to crackle.

4. Now add onion rings into pan and let it simmer for 10 – 12 min till golden brown.

5. Now add this paste, chicken and salt, cover it with lid and let it simmer on slow flame for 20 -25 min with occasional stirring.

6. Now add olives and add salt to taste. Simmer it for another 5 min.

7. Add 100ml water and bring it to boil.

8. Pour the curry on serving bowl and garnish it with green coriander leaves and sliced chilies.

9. Serve it with hot chapati and sliced onions.

10. Don’t forget to serve Kesar wali kheer – One of the best Indian dessert is just perfect after this heavy chicken and chapati meal……

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