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Nadan Chicken Curry

Nadan Chicken Curry

Cooking Time

Preparation Time : 10

Cook Time : 50

Total Time : 60


Serves 5

  • chicken 1 kg

  • pepper powder 1 tsp

  • turmeric powder 3/4 tsp

  • salt 1tsp

  • onion 3 no's

  • ginger (grinded) 1 tbsp

  • garlic (grinded) 1 tbsp

  • Kashmiri Chilli Powder 2 tbsps

  • oriander Powder 4 tsps

  • garam masala Powder 1 tsp

  • fennel Powder 1 tsp

  • curry leaves 3

  • tomato 2

  • water 1 1/2 cups

  • coriander leaves 3 tsp

  • Coconut oil 3 tsp


  • 01

    Marinate the cleaned chicken pieces with the ingredients listed under marination. Keep it aside for 30 minutes.

  • 02

    Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked.

  • 03

    In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.

  • 04

    Saute the onions until it is lightly brown in color. Add ginger and garlic, saute well.

  • 05

    Once sauteed well, add chilly powder, coriander powder, garam masala,fennel powder and saute. Add oil as needed to fry the masalas. ** This is a bit spicy curry. So adjust chilly powder according to your spice tolerance level.

  • 06

    Grind the tomatoes. Once masalas are done, add tomato into it.

  • 07

    Saute for around 5 minutes in medium flame, until tomatoes are cooked.

  • 08

    Saute for around 5 minutes in medium flame, until tomatoes are cooked.

  • 09

    Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated.

  • 10

    Cover and cook until chicken is done. It will take around 20 minutes. Serve it with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads



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