Winner winner chicken dinner! A royal preparation, by all means, this was a purely experimental recipe that turned out to be a blockbuster. Simple yet loaded with flavors, this can be made in a jiffy. Tantalize your taste buds or surprise your guests with this yummy treat.

Cuisine: Indian
Category: Non-vegetarian, Entree
Preparation time: 10 mins
Cooking time: 35 mins
Serves: 4
  • 2 lb chicken, bone-in medium size pieces
  • 2 tbsp canola oil
  • 3 tbsp unflavored yogurt
  • 8-10 dried prunes
  • 1 large red onion finely chopped
  • 1 large tomato chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 bayleaf 
  • 4-5 black peppercorns
  • salt to taste
  • sugar to taste
  • 1 tsp garam masala 
  • 1 tsp kewra water
  • 1 boiled egg
  • 2-3 green chilies (optional)
  • 3 tbsp fried onion (optional)

  1. In a large bowl marinate the chicken with ginger paste, garlic paste, yogurt, turmeric powder, chili powder, garam masala, and salt. Keep aside for at least an hour.
  2. Heat oil in a pan, add the bay leaf and the peppercorns.
  3. When the peppercorns splutter, add the onions. Fry till translucent.
  4. Add the tomatoes and keep cooking till tomatoes are mushy.
  5. Add the marinated chicken and cook till the chicken turns whitish.
  6. Now add the prunes, sugar, and green chilies(optional). Cook till the oil starts separating.
  7. Add about 1 cup of hot water and cover the pan with a lid. Allow it to simmer on medium flame.
  8. When the chicken is tender, check salt, if required add some salt.
  9. Finally, add the kewra water and turn off the gas.
  10. Garnish with boiled eggs, fried onions, and green chilies.
  11. Serve hot with rice/roti/naan.
Chef's notes:
  • If you prefer a thinner gravy, add more water.
  • Keep checking the chicken in between to make sure it does not stick to the bottom of the pan.
  • To increase the heat, you may add crushed peppercorns or slit green chilies.


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