Valentine Chicken Curry


We had no plans to go out for dinner on Valentine’s Day after quite an exhausting weekend so decided to cook something special for each other at home and enjoy a peaceful dinner! And it was definitely worth it. We love cooking for each other and what better way to enjoy together!

I bought chicken on my way back from office and also a pack of Strawberries which Bandita had asked me to (I was already drooling about the dessert she would have made for me!).

I decided to make an original recipe this time picking up the spices on the go as I thought. But one thing was sure that this was going to be a recipe specially made for Bandita so I could not use coconut in any form or shape which she doesn’t like much.

The end result was fabulous and she loved it! It definitely made all my effort worthwhile. Abhay also had his share of the small chicken pieces with the curry! The curry was quite spicy, smooth and very delicious! All the flavours of the roasted spices combined beautifully with the onions and yoghurt. And then there was the Bhunno! My favourite part about any cooking which I can’t live without.

Bandita baked an amazing Sago Seeds (Sabudana) Pudding topped with Chia Seeds and fresh Strawberry Sauce topping. It was the perfect mellow dessert after our spicy main-course!


We were so happy to have cooked two such good looking and delicious recipes for each other which our son enjoyed as well. Hope the good times last forever…


Chicken – 1,250 grams
Dry Red Chillies – 10 (broken in half)
Coriander seeds – 6 tbsp
Cloves – 6
Cinnamon – 2 inches piece
Green cardamom – 6
Ginger Garlic Paste – 2 tbsp
Onion – 4 medium – sliced
Yoghurt – 2 tbsp
Butter – 4 tbsp
Oil – 1 tsp
Salt as per taste


1. In a small pan, dry roast the dried red chillies, coriander seeds, cloves, cinnamon and cardamom.


2. In the same kadhai heat 2 tbsp of butter plus 1/2 tsp oil then add the GG paste and onion. Bhunno till the mixture turns golden brown.


3. Now grind this along with the above roasted spices & the yoghurt into a fine paste. Add water for the consistency and ensure the paste is very smooth.

4. Heat 2 tbsp butter plus 1/2 tsp oil and add the masala paste. Bhunno till the oil separates and it gets a nice golden hue.

5. Add the chicken pieces along with the salt. Bhunno for 10-12 minutes.


6. Add some water, cover and cook on a medium flame till the chicken is properly cooked.

7. Once the chicken is cooked, uncover it and bhunno it on high flame for 3-4 minutes.

8. Let the curry rest for 10-15 minutes before serving for the flavours to get infused completely.

9. Enjoy with Tawa Rotis and Rice.

10. Thank me later!


So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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