Curry Leaves Chicken Recipe

Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

For Green Paste
3-4 sprig Curry leaves,
5 Green chillies, less spicy,
6-7 Garlic cloves,
1 inch Ginger, peeled, slice,
2 tbsp Curd, beaten,
Salt to taste,
1 tsp Lemon juice,
2 tbsp Oil,
1 sprig Curry leaves,

For Marination
850 gms Chicken, cut into medium size pieces, (thigh/drumstick)
Prepared Green Paste,

For Tempering
1 tbsp Oil,
½ inch Cinnamon stick,
3 Black cardamom,
1 sprig Curry leaves,
⅓ cup Shallots, roughly slice,
Marinated Chicken,
1 tsp Black peppercorns, crushed,
Little water,
1 medium size Tomato, chopped,
Prepared Masala,
Salt to taste,
½ tsp Sugar,

For Masala
½ tbsp Coconut oil,
1 tsp Chana dal,
½ tsp Urad dal,
2 tsp Coriander seeds,
½ tsp Cumin seeds,
2-4 Cloves,
10-15 Black peppercorns,

For Garnish
Curry leaves,
Dry red chillies,


For Green Paste
In a bowl, add curry leaves, green chillies, garlic cloves, ginger, curd, salt to taste, lemon juice and oil.
Transfer it into a grinder jar and grind into a smooth paste and keep aside for further use.

For Marination
In a bowl, add chicken, prepared green paste and marinate well.
Keep aside for further use.

For Tempering
In a shallow pan, add oil once it’s hot, add cinnamon stick, black cardamom, curry leaves and let it splutter well.
Add shallots, saute it well, once it turns translucent, add marinated chicken and saute it for a while.
Now, add crushed black peppercorns and sprinkle some water and saute it well.
Cover it with the lid and let it cook for a while.
Open the lid and add tomatoes and cover again with the lid and let it cook on moderate heat.
Now, add prepared masala and saute for a while, add little water, salt to taste, sugar and saute.
Once chicken gets cooked well, transfer onto a serving plate.
Garnish with curry leaves and dry red chillies.
Serve hot.

For Masala
In a small pan, add coconut oil once its hot, add chana dal, urad dal, coriander seeds, cumin seeds, cloves, black peppercorns and roast until spices turns fragrant,
Once spices roast well, then transfer into a mixer grinder and make smooth paste.
Keep it aside for further use.

(Recipe By Chef Ranveer Brar)

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