This non-vegetarian recipe is a recipe of the past and is so yummy that you’ll be licking your own fingers.

Time: 45 minutes


  • 4 chicken legs
  • 1 teaspoon finely chopped ginger
  • 2 curry leaves
  • 1 teaspoon salt
  • 4 teaspoon grated coconut
  • 3 teaspoon cumin seeds
  • 100 gm finely chopped onion
  • 1 teaspoon red chilli powder
  • 100 ml refined oil
  • 2 teaspoon finely chopped,peeled ginger
  • 2 teaspoon black pepper
  • 1 teaspoon fennel seeds


  • In a blender, put black pepper, cumin seeds, fennel seeds and grated coconut. Add little water to it and grind to
  • a smooth paste. Now heat oil in a pan over medium flame.
  • Saute the onions till they turn slightly pinkish in hue. Add the curry leaves and ginger together and reduce the
  • flame to low. Cook for about 30 to 60 seconds or till fragrant. Then add red chilli powder and salt. Stir well.
  • Now add chicken pieces and the ground masala paste. Pour 750 to 800 ml of water. Stir well and simmer until
  • the chicken is cooked and coated nicely with the masala. Once done, transfer the dish in a serving bowl and
  • serve with rice or chapati. You can also garnish this chicken recipe with fresh coriander leaves.