‘As you go’ Chicken

I love experimenting in the kitchen. I also try to use leftover things from the fridge, because we all know that the maximum amount of wastage comes from our kitchens. While cooking this particular dish, I did not have a specific recipe in my mind and I also wanted to use the leftover ingredients. Guess what!!! I did both. I just went with the flow, and voila, a lip-smacking dish was prepared.


  • 1 Kg Chicken
  • 3 Medium Sized Onions, Chopped
  • 15-16 Garlic Cloves, Sliced
  • 2 Green Chilies, Sliced
  • 1 Small Onion, Cut in Quarters
  • 1/2 Red Bell Pepper, Diced
  • 1 Tomato, Diced
  • 1 Inch Ginger, Julienned
  • 1 Cup Curd
  • 2-3 Tsp Kashmiri Red Chili Powder (Mdh)
  • 1 1/2 Packets Meat Masala (Mdh)
  • Lemon Juice from Half A Lemon
  • 1 Tsp Crushed Black Pepper
  • Salt
  • 1 Black Cardamom
  • 5-6 Cardamoms
  • 7-8 Whole Black Pepper
  • 1 Stick Cinnamon
  • 6-8 Cloves
  • 2 Bay Leaves
  • 1/4 Nutmeg
  • Mustard Oil


Prep: 120 minutes
Cooking: 60 minutes

  1. Add red chilli powder, lemon juice, salt, pepper powder, ½ packet meat masala, 1 tbsp mustard oil, to curd and whisk until smooth.
  2. Marinate chicken in the curd mix for at least 2 hrs.
  3. Combine black cardamom, small cardamoms, whole black pepper, cinnamon, cloves, nutmeg to a mortar pestle and crush roughly.
  4. Heat mustard oil in a kadhai. Add the crushed masala and bay leaves and cook for 30 sec. on low flame.
  5. Add green chillies and onion to the oil and cook till onions are light brown.
  6. Add garlic and cook till onions are cooked well (should be reddish-brown).
  7. Add the marinated chicken to the kadhai and mix well.
  8. Cover and cook for 10-12 mins.
  9. When chicken is half cooked, add quartered onions, diced bell pepper and tomatoes, add the remaining meat masala, and give it a good mix. Cover and cook for another 15-20 mins until chicken is cooked to your liking. Check for seasoning.
  10. Add julienned ginger, cook for another minute and turn off the stove. It is now ready to eat.