• 300 gms chicken, boneless
  • 12 green chilies
  • 75 gms oil
  • 25 gms dried coconut, grated
  • 20 gms poppy seeds
  • 2 tsp garam masala
  • 1 cup fresh yogurt
  • 1/4 cup fresh cream
  • 2-3 onions, finely chopped
  • 1 tsp ginger-garlic paste
  • Few coriander leaves, chopped
  • 1/4 tsp turmeric
  • 1/2 tsp chili powder
  • Salt to taste


Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside. 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. Now add fresh cream, yogurt and mix well. Boil until the mixture thickens to a gravy and remove from heat. Keep it aside. 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. 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. Serve hot with roti or plain rice.

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