How To Make Non-Traditional Chicken Curry




Chicken – 2 lbs, thighs and legs (cleaned, skinned and halved)

Oil – 2 tbsp

Onions – 2 medium, sliced

Tomatoes – 3 medium, chopped

Cinnamon – 1” stick

Black Cardamom – 1

Peppercorns – 4, whole

Cumin seeds – ½ tsp

Garlic – ½ tbsp, finely chopped

Ginger – ½ tsp, grated

Garam Masala – 1 tsp

Chili Powder – to taste

Salt – to taste

Yogurt – ½ cup, well beaten

Lemon juice – 2 tbsp

Cilantro- 5 sprigs, finely chopped for garnishing

Green Chili – 1, finely chopped for garnishing




  1. In a medium non-stick wok, heat Oil on medium to high flame.
  2. Add Cumin seeds and allow them to splutter
  3. Then we add Whole Spices i.e. Cinnamon, Cardamom, Peppercorn and cook for 1 minute.
  4. Ginger and Garlic is next – mix.
  5. Once the onions are golden brown, add in the tomatoes and mix well.
  6. Now add your powdered spices – Garam Masala, Red Chili Powder and Salt. Reduce flame to medium and cook for 5 minutes.
  7. Add cleaned Chicken, mix well cook for 6-7 minutes.
  8. Add yogurt and mix it gently into the chicken.
  9. Reduce heat a little, cover the wok with tight lid and cook for 10 minutes.
  10. Check on the Chicken and stir once in-between to make sure it is not burning at the bottom.
  11. Remove Chicken from heat and add Lemon Juice. Give it a final mix and serve with Cilantro and Green Chili as garnishing.
  12. Serves 4-6.