Recipe by

Parveen Taj


                 This is one of the oldest recipes which is in use for more than 5 decades. 

              It is a reddish hot and spicy gravy.


1 kg chicken (cut into small pieces)

¼ tsp food colour (dark red)

1 cup yoghurt

50 gms vegetable oil

2 tbsp lemon juice

1 ½  tsp garlic paste

1 ½ tsp ginger paste

1 tsp ginger (crushed)

1 tbsp red chili powder

1 tsp black pepper powder

1 tsp white pepper powder

1 tsp ajeenamoto (Chinese salt)

1 tsp garam masala powder (ground mixture of clove, cardamom and cinnamon)

2 tsp corn flour (mixed with water)

2 cups of water

Salt to taste

100 gms butter

5 green chilies (slit length wise)

coriander leaves (chopped)

curry leaves

2 inch cinnamon stick

5 cardamoms

5 cloves

1 tsp cumin seeds


Step one 

(for marination)


Put the chicken in a non-stick pan.

Sprinkle the red colour gradually on the chicken.

Smear it gently with fingers so that the chicken looks red.

Add  yoghurt, ginger, garlic paste, lemon juice, garam masala powder, red chili powder,

black pepper powder, white pepper powder, ajeenamoto and salt.

Mix it nicely with vegetable oil.

Keep it for 3 hours.


Step two


Cook the marinated chicken for 15 minutes.

Add corn flour gently.

Add 2 cups of water.

Cook for 10 minutes.

Keep the cooked chicken aside.


Step three


Take a fry pan.

Heat the butter.

Add cloves, cardamoms, cinnamon stick, green chillies, coriander leaves, curry leaves and cumin seeds.

Fry them nicely.

Put these fried spices on the surface of the chicken.

Spread the crushed ginger on it.

Now the chicken is ready.





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