img_20170610_1342070892Another page from my grandma’s recipe diary. These days its more of repetition of day to day recipes and I haven’t tried out anything new or baked anything. And if I did, I couldn’t click a decent picture for the blog before it gets devoured. So that’s why all this time in posting a recipe.

So what did you guys do this summer? We basically hung around, took a trip to Coorg (nearby hill station) saw a famous Tibetan monastery enroute had some good Tibetan food as well as Coorgi food especially the famous Pandi curry (pork curry) and Pidi (rice dumpling)! Yum yum. Oh and in case I forgot to mention we bought some pretty good varieties of mangoes too! Ok all this talk about food is getting me hungry!

This recipe is something I remember specifically watching on TV and then jotting it down so that well, someone would make it for me later (that never happened). Since it didn’t have any specific measurements I just tried with what I liked. The amount of spice can be adjusted according to your tolerance.


Chicken – 500gms washed and cut into medium size pieces

Red chili powder – 1.5 tsp – 2 tsp

Turmeric powder – ¼ tsp

Salt – to taste

Lime juice – ½ lime

Onion – 1 chopped

Curry leaves – 3 stalks

Small onion/shallot – 3 nos.

Tomato – 1

Garlic – 5 nos.

Ginger – ½ “piece

Garam masala – ¼ tsp

Pepper powder – ½ – 1 tsp

Fenugreek powder – a pinch (optional)

Oil – for frying

Water – ¼ – ½ cup


Marinate the chicken with turmeric, red chili powder, salt and lime juice overnight. In a flat bottom skillet or dish shallow fry the chicken pieces in batches and keep aside.

Blend together the shallots, ginger, garlic and tomato. In the same skillet sauté the chopped onions and curry leaves. Once the onions have turned translucent add in the blended paste. Fry till the raw smell goes off. Add in garam masala and pepper, sauté and add the fried chicken with ¼ cup of water. Cook till the water disappears and the masala coats the chicken well adding more water if required. Sprinkle some fenugreek powder(if using) just before removing from heat. Serve hot!