Dry Spiced Chicken

Here's another great recipe I found in Meena Pathak's book. If you recall, I made her Spicy French Toast not too long ago. I've wanted to try this recipe since I got this book, but was kinda scared to because it looked so delicious and I was afraid I'd mess it up. Guess what! I didn't mess it up. This time, at least. As always, I changed amounts, removed, and added things as I saw fit, but the basic recipe is from MP's book. G and I loved this. I usually make chicken curry and that has a gravy, so this was a yummy change.


  • Boneless skinless chicken breast, cubed
  • 3 medium yellow onions, sliced
  • 3 shallots, sliced (Added this because I had it ... sweet contrast to the yellow onions)
  • 2 cloves garlic, minced
  • 2 green chilis, sliced lengthwise
  • 1 bay leaf (put it in whole, or you'll have bits of hardened bay leaf in your chicken)
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1tsp garam masala (Thanks to my 2 mommies, amma and Aisha aunty, for giving me 2 very delicious versions of this!)
  • 3/4 tsp turmeric powder
  • 2 tbsp fresh cilantro


Heat oil in a pot and add cumin seeds and bay leaf. When cumin seeds pop, add onions, shallots, green chilis, and garlic. When onions become softer, add coriander powder, red chili powder, garam masala, and turmeric. Fry for 3-4 minutes on medium heat and make sure the powders don't start to burn. Add cubed chicken pieces and mix well; add a tiny bit of water as needed to keep the chicken from sticking to the pan, and stir continuously for 5 minutes. Cover the pot and cook for 15-20 minutes on low heat. Serve hot over Basmati rice. Wonder what sauce would go well with this if I put it on skewers...