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[Based on 3 users]
Author vahchef Yield No Value
Published Aug 22, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour


Ingredient Name Quantity Unit
Oil 3 Tablespoons
Red Chillies 6 Numbers
Salt To Taste
Fresh Cream 1/4 Cup
Chicken 1000 Grams
Onions 1 Cup
Poppy Seeds 2 Tablespoons
Green Cardamoms 3-4 Numbers
Ginger Paste 2 Teaspoons
Garlic 2 Clove
Yogurt 1/2 Cup
Coconut 1/2 Cup
Cumin Seeds 1 Teaspoons
Coriander Seeds 1 Tablespoons


  • Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
  • Soak poppy seeds in 1 cup warm water for 10 minutes.
  • Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
  • Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
  • Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
  • Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
  • Finish with fresh cream.
Posted Aug 22, 2007

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Feb 15, 2014
The vedio is not working

creatryamartY Oct 4, 2011

keshav seth Sep 21, 2010
since when a Punjabi dish is having coconut? It is only coastal cuisine ingridient.

Tia Mar 17, 2010
I tried this recipe today - and it was delicious! Everybody loved it too.
On a personal note, i think the quantity of shredded coconut could be reduced, as I felt that the coconut fragrance overpowered all the other smells of the spices . But it was delicious.
Having said that, its only a personal choice. Some people may like the very same thing.

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