This delightful dish comes from our Vishakha Maushi. My sister’s best friends mum. So as every younger sister must, I have tagged along with my sister to many of her friend’s homes. But not always have I stumbled upon a finger-lickin’ recipe like this. This one is a total keeper (both the recipe and the said Vishakha Maushi).

Use blender for this baby, else it’ll make the taste slightly more tedious.


-2 LB chicken (preferably bone-in)

-4-5 inches ginger

-25pods of garlic

-1 cup pepper

-1 onion (finely chopped)

-1/2 cup fresh grated coconut

-1 tsp of asafetida

-1/2 tsp turmeric

-3 tbsp ghee


Think of this recipe in 3 pastes:

1. First paste:

Take half of the ginger (approximately 3 inches) and half of the garlic pods (10/12) and blend them into a paste.

2. Second paste

Roast onions till golden brown. Turn the heat off. Bring out the blender and blend the cooled, caramelized onions and the fresh coconut.

3. Third paste

For this final paste, use the rest of the remaining ginger and garlic and all of the pepper and ground it all to a paste.

Main Event:

  1.  Marinate the chicken with first paste and salt.
  2.  Use a deep saucepan and add ghee.
  3.  Crush 5-6 pods of garlic and brown them a little
  4.  Add the asafetida and turmeric.
  5. Add in the marinated chicken. Cover to cook.
  6. Once half done, add the third paste.
  7. Let it simmer. As soon as the oil starts leaving the pan, and the chicken is cooked, you’re good to go.
  8. Slurp it up with Bombay bread/paav.
Pro Tip: This chicken tastes better the next day.
Picture of the finished dish.
Posted by:Lalita Salgaokar

Butter-loving Mumbai bred New Yorker.

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