For Chicken Marination

  • About 800gm boneless chicken, medium chunks
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ cup plain yogurt
  • 1 egg
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin seeds
  • 1 tablespoon ground red chilies

For Sauce

  • 2 tablespoon cooking oil
  • 2 tablespoon butter or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 5 large tomatoes, small cubes
  • 1 tablespoon coriander powder
  • Salt to taste

The basmati rice is a world-famous cuisine in rice. There is a gravy item that goes well with it. It is a great spicy curry for a tummy-full weekend. If you love devouring food and don’t mind spices, do give this chicken curry a try. It is a dinner full-course meal.


  1. Bring a large bowl. Pour all the ingredients under “for marination” and mix it well. Keep this in the freezer for like 30 minutes. Restaurants do overnight.
  2. Take a pan. Pour oil and start frying the chicken pieces in batches. DO not crowd. Fry for like 3 minutes each, not deep fry. Set them aside.

  1. Prepare sauce. In the same pan, add the ghee/butter. Add the chopped onions and stir them till they turn brown. Now, add the ginger-garlic paste and continue cooking at low heat. It takes about 5 minutes. Then add tomatoes, crush them cook them for 15 minutes or so.
  2. Add chicken. Stir the chicken and couple spoons of yogurt if left. Cook for the final 10 minutes under lid. Serve.


If you are two people, just pair it with 2 cups of freshly cooked plain/basmati rice.


All chicken pieces must soak well in the marinade.