Total Time
Prep 30 mins
Cook 0 mins

This recipe is from a very famous road side eating joint in Connaught Place, the heart of New Delhi (India). It's delicious!

Ingredients Nutrition


  1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
  2. In the same oil, saute onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
  3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
  4. Return chicken to the pan and simmer over a gentle flame until tender.
  5. Serve hot with paranthas n onion salad.


Most Helpful

I cooked this in my tagine. The only change I made was too leave out the fennel because I didn't have any. The final result was very delicious. I will definitely be making again. Made for Fall PAC 2008

Nasseh October 01, 2008

At first, I was reluctant to review this as I did make some changes, but this was a tasty dish and I will definitely make it again. I used oil for health reasons, and since I didn't know where to get kashmiri chili, I used the "regular" chili that I had. I used fennel seeds in place of the "ground fennel". In spite of the above changes, this was a dish that is going to be made again. I have made other chicken curries, and this one is quite different but very good.

Maggie in Florida November 18, 2007

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