Saucy Chicken in Hot Spices

Preparation Method: 


  1. Clean and cut chicken into pieces. Roast chironji and cashewnuts finely and grind them to a fine paste. Mix this paste with the curd, sauces and spices. Add the tandoor colour and lemon juice. Rub the curd mixture to the chicken and keep aside for half an hour. Cook the chicken pieces along with the curd mixture in a big flat bottomed pan. Melt ghee and pour over the chicken. Cover the lid and cook till chicken is tender and done.


  • 1 medium sized chicken;
  • 1 cup curd, well beaten;
  • 10 g. chironji;
  • 10 cashewnuts;
  • 2 tbsp. tomato sauce;
  • 2 tbsp. soya sauce;
  • 1 tbsp. chilli sauce;
  • 1/4 tsp. garam masala powder;
  • 1/2 tsp. tandoor colour;
  • juice of 1 lemon;
  • pepper powder and salt to taste;
  • 125 g. ghee.
Chef's Name: 
Zainab Jasanwala