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Cooking Time: 30 Minutes
Preparation Time: 30 Minutes
Total Serves: 4

The Ingredient List

  • Chicken boneless cubed in small pieces , 250 grams.
  • MAGGI Masala, 2 tsp for marination; 2 tsp for garnishing.
  • MAGGI Coconut Milk powder, 50 gms.
  • Ginger Garlic Paste, 4 tsp.
  • Turmeric Powder, ½ tsp.
  • Onion, Medium, 2 Nos.
  • Tomato, Medium, 1 No.
  • Red Chilies, 7 Nos.
  • Coriander Seeds, 2 tsp.
  • Cloves, 5 Nos.
  • Peppercorns, 5 Nos.
  • Bay Leaf, 1 No.
  • Green Cardamon, 1 No.
  • Fresh Coconut, grated, 1 tbsp.
  • Oil, 2 tsp.
  • Clarified Butter, 1 tbsp.
  • Salt, 2 tsp.
  • Lime juice, 1 tsp.
  • Coriander Sprigs, finely chopped, 2 tsp.
  • Water, 3 cups. 1 cup for grinding paste; 1 cup (warm water) for preparing coconut milk, 1 cup to add while cooking chicken.

The Easy Steps

For Preparation:

  1. Marinate Chicken in Ginger-Garlic paste, turmeric powder, MAGGI masala and 1 tsp of salt for 30 min.
  2. Parallelly, preparation for gravy begins. One onion to be sliced fine. One onion to be cut fine. Tomato to be cut fine.
  3. Take a pan, add oil, add sliced onion, fry till translucent. Add red chilies, coriander seeds, cloves, peppercorns, coconut. Fry till aroma starts coming or coconut turns brown. Cool. Add one cup water and grind to a fine paste.
  4. Take one cup hot water, pour 50 grams of MAGGI Coconut Milk powder. Mix well.

For Cooking:

  1. Take a Kadhai. Add clarified butter, once it is hot add bay leaf and cardamon, stir, add finely chopped onion and fry up to 5 min. Add marinated chicken & mix well on a medium flame. Let this semi–cook up to 7 min. Add the Gravy paste, tomato, salt, 1 cup water. Mix well Cover and cook till completely done.Add MAGGI coconut milk, MAGGI masala. Mix well. Simmer. Garnish with Coriander Sprig and Lime juice. Serve with Egg Omlette, Pao, Phulkas or Jeera Rice. Digestive drink : Kokum (Garcinia Indica) Juice.