There's something so satisfying about a warm bowl of chicken curry. Dip your roti or scarf a bite with some rice, a chicken curry especially this recipe never disappoints. This recipe drives a great blend of spices and nuts. This gravy does wonder especially with the addition of coconut milk. This dish can be traced back to the dawn of the Mughal Era. But over time, it’s evolved to its current Coconut milk version.

Chicken dumdari is absolutely delicious and the recipe is pretty straightforward and uses only pantry essentials. So you could whip this up on any hectic weeknight.

You’ll Need

500g of chicken


3 medium onions

2 medium tomatoes

3 green chillies

1 tbsp of ginger garlic paste

1/2 cup of curd

1/2 cup coconut milk

1/4 tsp of turmeric powder

1 tsp of garam masala

1 tsp of red chilli powder

1 tsp of coriander powder

1-2 bay leaf

3 pods of cardamon

1 tsp of cinnamon



Chop the tomatoes, onions, chillies and chicken.

In a pan, add oil and cinnamon, cardamom and bay leaf. Fry.

Add the chopped onions, ginger-garlic paste and green chillies.

Mix in the tomatoes, turmeric and salt.

Sprinkle in the red chilli powder, coriander powder, garam masala and finally add the curd.

Add the chicken and cook on both sides till it turns white.

Pour some water and coconut milk and cook till the liquid thickens.

Check for seasoning and add more garam masala or salt as needed.

Chop the coriander finely and garnish with the leaves.

Enjoy your chicken dumdari with roti or rice.

Pro Tip: For deeper flavours, marinate the chicken with curd and spices cinnamon, turmeric powder, garam masala, red chilli powder, and coriander powder. Keep the marinate at room temperature for two to three hours.