1½ lbs —-  chicken, boneless

2-3 tbsps — green seasoning

1 tsp —  salt and pepper

2 tbsps — curry powder

3 tbsps — geera powder

3 cloves —  garlic minced

1 tbsp — masala

½ tsp — ground clove

½ tsp — ground cinnamon

1 tsp — cayenne powder

1 cup — water

2-3 tbsps — of coconut oil 


1 In a large bowl toss meat with green seasoning, salt and pepper, 1 tbsp of curry powder, and 1½ tbsp of geera and cover and refrigerate and marinate for at least an hour but I like to marinate overnight.

2 Once ready to cook, mix all the remaining spices in a small bowl with a couple tsps of water into a runny paste and set aside.

3 Heat oil in a deep pan to medium heat and add your garlic and cook for a minute or two to infuse the oil with garlic but do not burn the garlic.

4 Add the runny paste into the pot and sauté for a minute or two while stirring it around the pan/pot until it’s super thick and hard to stir around

5 At this point add your chicken and sauté for a few minutes while scraping the bottom of the pot and stirring the chicken until it’s nicely coated with the geera.

6 I add the remaining water and bring everything to a boil and then lower the heat and cover the pot and allow it to simmer for approx 20-30 minutes, stirring and checking it periodically to see if it needs more water.

7 After it cooks for that amount of time I stir in the garam masala, keep the lid off, and let it continue to simmer until meat is completely cooked through and you have the desired thickness of sauce or lack of sauce according to your taste.

8 Serve over a bed of rice or with hops or plate the pieces on a platter and stick some toothpicks in them to serve as cutters or finger food. 


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