Traditionally, all good recipes are passed on to the
new generations by mothers ; I learnt this wonderful
recipe from my mother in law; and my daughters
Leah and Merin keep up the tradition of making this
Cinnamon chicken in our family get-togethers .
Here, I am sharing this very personal recipe
to you, young ladies…
Chicken – 1 kg
Onions- 6 nos(big)
Potato – 5 nos (big)
Red chilli powder – 1 tbsp
Kashmiri chilli powder – 2 tbsp
Cinnamon powder - 1 ½ tbsp
Pepper powder – 1 tbsp
Turmeric powder - ½ tsp
Lime juice - 1 tbsp
bread crumbs - 1 cup
Water - ½ glass
Oil to fry
Marinate chicken previous day or for an hour in chilli, cinnamon,
Pepper, turmeric salt and lime juice.
Take the chicken pieces from the marinate, roll in
bread crumbs and pan fry it on both sides
for each side a minute.
Add half glass of water and pressure
cook the chicken in gravy for 20 minutes.
Separate chicken from
gravy and keep aside.
peel and slice onions and potatoes
in round shape.
Keep a wok on medium flame. Pour oil for deep
frying potatoes. Deep fry potato slices until
golden brown and keep aside. In the same wok,
remove excess oil and saute onions until
golden brown. In a non stick pan, pour 2 tbsp of oil
and fry chicken pieces to golden brown.
Now mix fried potatoes, onions,
chicken pieces and gravy into the pan.
Add sufficient salt to taste and keep on medium
flame till gravy thickens.
Serve hot with rice or chappatis.
1. Avoid over cooking chicken,
or else the chicken pieces will
lose its shape while frying.
2. Onions and potatoes should not be
sliced very thinly.