Serves: 4 to 5


900 grams Chicken (skin removed)

For the paste

1 medium onion, chopped

1/3 fresh chilly (githeyo mirus)

4 dry chilly

3 garlic bulb

1/2 inch ginger

6 curry leaves

2 tbs.  lonumirus curry powder

2 tbs. chicken curry powder

½ tsp turmeric

3 tsp. whole coriander

1 tsp. whole cumin

1 tsp whole pepper

3 cardamoms

1 inch cinnamon

11/2 tsp salt

Enough water to grind

To fry onion

¼ cup olive oil or sunflower oil


1_ In a skillet or in a pan add oil, onion, garlic and ginger, fry until lightly browned.

2_ Put the fried onion mixture and rest of the curry paste ingredients into a food processer or a grinder and grind to a paste.

3_ Take the chicken and trim down unwanted fat and chicken wing tips. Make slits on the breads and thighs.

4_ Apply grinded curry paste all over and inside of chicken generously.

5_ Marinade for 4 hours or overnight

6_ Bake at 350 degrees F/ 175 degrees C for 40 minutes. After 40 minutes take the chicken skillet or pan out from oven and squeeze lime juice on both sides. Again bake for another 30 minutes. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *