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Monday, December 23, 2013,11:51 AM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :


  • Clean, wash and cut the chicken into large pieces. Drain and pat dry in kitchen towels.
  • For Garam Masala:
  • Heat a pan and dry roast all the ingredients. Transfer to a blender and grind them to a fine powder. Reserve.
  • The Marinade:
  • Combine hung curd, cream and ginger-garlic paste in a bowl. Add the freshly ground garam masala and mix well.
  • Add chicken pieces and lime juice and mix thoroughly to coat the marinade to the chicken.
  • Cover and refrigerate for 3 hours.
  • Once done, remove the chicken from the refrigerator and bring it to room temperature.
  • To Cook Chicken:
  • Heat oil in a pan and add the chicken pieces and sear well on high flame. When they turn golden brown, remove from pan and transfer to plate. Repeat the remaining pieces of chicken.
  • Add all the seared chicken to the pan and add salt and mix well.
  • The marinade will start to cook and forms a thick, clotted masala in the pan. Add little water and deglaze the pan.
  • Cover and cook until it turns tender. Reduce flame, uncover the pan and cook until gravy thickens. Remove from flame and transfer to a serving dish.
  • Heat ghee in a pan and add all the ingredients for tempering and fry till chilies and coriander leaves become crisp.
  • Add the tempering over the tava murgh and then add lime juice and mix well.
  • Garnish with chopped coriander leaves and lime wedges and serve hot with paratha.


  • 1 chicken

For the Marinade:

  • 400 grams hung curd
  • 3 tablespoons fresh cream
  • 2 tablespoons ginger-garlic paste

For garam Masala:

  • 6 green cardamoms
  • 2 brown cardamoms
  • 1 inch cinnamon stick
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 5 cloves
  • 1 bay leaf
  • 4 teaspoons lime juice

To Cook:

  • 1 tablespoon Cooking oil
  • Salt to taste
  • 2 tablespoons lime juice

For Tempering:

  • 2 teaspoons ghee
  • 3 dried red chilies
  • 2 tablespoons of fresh coriander leaves, finely chopped

For Garnish:

  • 4 teaspoons fresh coriander leaves, finely chopped
  • 4-5 lime wedges

1 comment for “Pan-Fried Chicken”

  • seoexpert
    Posted Sunday, December 4, 2022 at 7:33:45 PM

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