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Cooking Time: 35 Minutes
Preparation Time: 10 Minutes
Total Serves: 5-6

The Ingredient List

Dry Ingredients (Spices):

  • Star Anise - 3
  • Green Cardamon (Choti Elaichi) - 4
  • Black Cardamom (Badi Elaichi) - 1
  • Cinnamon Stick - 1
  • Coriander Seeds - 1 Tablespoon
  • Dry Red Chilies - 5-6 (Add More If Required)
  • Bay Leaves - 3
  • Skinless Almonds - 12-15

Wet Ingredients:

  • Onions - 2, Big Size or 3, Small Size
  • Garlic Cloves - 8-10, Medium Size
  • Ginger - 2 Inches
  • Turmeric - 2-3 Inches
  • Green Chillies - 2-3
  • Lemon Grass - 2 Stalks (White Portion Only)

Other Ingredients:

  • MAGGI Coconut Milk Powder - 60 Grams
  • Chicken Curry - 1 Kg
  • Oil - 1½ Tablespoons
  • Salt - As Per Taste

The Easy Step

  1. Toast all the spices in the list mentioned except bay leaves and almonds. Toast for 3-4 mins till aromas start to come.
  2. Cool these spices and grind into a fine powder.
  3. After grinding, add the almonds. You will notice the almonds would have released the oils and formed a semi-solid paste.
  4. Roughly chop all the wet ingredients mentioned and blend it in a blender while adding half a cup of water.
  5. Mix both the spices paste and the wet ingredients paste in a bowl.
  6. Mix one 150 ml water with the MAGGI Coconut Milk Powder to form milk
  7. Heat a pan and add the oil (1½ tablespoons) & wait for 3-4 mins.
  8. To the oil, add the bay leaves and let the aromas get absorbed in the oil.
  9. Add the mixed paste from step 5 into the pan. Cook till the paste releases the oil (15 mins) on medium flame.
  10. Add the chicken to this and cook for 5 mins and let the paste and flavours get absorbed.
  11. Add salt, 1 cup water & the MAGGI Coconut Milk Powder to this and stir till the chicken gets fully cooked (25 mins). You can add more/less water depending on your choice. Serve hot and enjoy with steamed rice.