Sunday, November 28, 2010


This chicken curry is of nellore style and is very spicy and best taken on a chilly day with rice, biryani, vada, or dosa.

1. Chicken 500 gm
2. Onions 2 to 3 in number
3. Tomatoes 2
4. Curry leaves
5. Coriander leaves
6. Cashew nuts
7. Whole garam masala-Cinnamon, clove, and cardomom a few.
8. Curd half cup
9.Turmeric powder 1/2 tsp
10. Chilli powder 2 tsp
11. Salt to taste
12. Garam masala 2-3 tsps
13. Green chillies 2
14. Oil for frying
15. Coconut half cup
16. Ginger garlic paste -1.5 tsp

For masala:

Normally whole garam masala spices are ground together with coconut.. but i took the easy path and ground the coconut with garam masala powder into a thick paste using some water, it comes out like this

1. First wash chicken pieces well and cut into bite pieces and marinate with the following, curd, ginger garlic paste, turmeric powder, salt, chilli powder, ground masala and mix well, prick with a fork so that the masala penetrates well into the chicken pieces.and let it marinate for half an hour.. if you want you can refrigerate it.
2. In a pan take oil, add a 1/2 inch of cinammon cut into small pieces, clove 2-3 pieces, cardamom 1-2 pieces, fry well, now add cashew nuts and onions and green chillies, curry leaves and fry well.
3. After onions turn  translucent, add tomatoes and fry well, after the tomatoes soften, add the marinated chicken and fry well for 5 minutes.
4. Now add a cup of water and mix well and cover the lid until chicken is cooked.  As all the seasoning is done while marination itself no need for anything else to be added, check salt and add if necessary.
5. Chicken might take 20 to 25 minutes to cook, check if the chicken is cooked and add coriander leaves and mix well and it is ready to be served.

This chicken recipe goes to the event  Chicken Recipe Event hosted by Sameena


  1. Hi,

    Thanx for the entry dear..First time on your blog...:)


  2. thanks for visiting dr.sameena