Inspired by the East Indian Style Chicken Khudi…

I roasted around 3 kg spices for a huge batch of my Parbhi Sambar (promise to self – do a post on #Parbhi Sambar Masala soon) last weekend.

I usually grind smaller batches at home but this time got it ground from a masala chakki at Vile Parle…

Figured out the spice mill owner was an East Indian (a Mumbai Catholic community) and enquired if he had any bottle masala for sale. 

Turned out he’d made a fresh batch and had packets for sale. Immediately picked up a 100 gm packet without a clue about East Indian cooking.

Referred to a few websites and checked with a good friend… Finally made it my way which goes like this…


1 kg chicken on the bone (preferably chicken legs and breasts cut into large chunks)
3 large onions – 1 finely chopped and the other 2 roughly sliced

3 medium tomatoes puréed 

3 potatoes – unpeeled and quartered

1/2 grated coconut 

Ginger Garlic Paste – 2 tablespoons 

Green chillies – 2 nos

Cloves – 2 nos

Peppercorns – 6 to 8 nos

Cinnamon – 1/2″ piece 

Oil around 4 tbsp

Bottle Masala – 3 tbsp

Kashmiri Red Chilli powder – 2 tbsp

Turmeric Powder – 1 tsp

2 tbsp tamarind pulp 

Coriander leaves for garnish

Salt to taste

 Cut the chicken into large chunks and cut large gashes on the sides. 

Rub in a tbsp of bottle masala and half a tsp of turmeric powder. Leave the marinated chicken in the refrigerator for a couple of hours. I left mine overnight.

Heat a tbsp of oil in the vessel you’re going to make your curry and on a high flame sauté the chicken quickly till it sears and browns. Remove and set aside.

In the same vessel add another 1/2 tbsp oil and add the whole spices and roughly chopped onion. Sauté this on a medium flame till the onions turn brown.

Remove the onions and add in the grated coconut. Sauté this till it’s a lovely golden brown and toasty.

Grind these to a smooth paste with the 2 green chillies in a blender adding as little water as you can. 

Add the remaining oil to the vessel and add the finely chopped onion once hot. Sauté till lightly golden. 

Add the ground masala, ginger garlic paste and the powdered spices in at this point and sauté on a medium flame till the oil separates.

Add the tomato purée and sauté further till the oil separates one more time.

Add back the sautéed chicken pieces and potatoes and coat well in masala.


Add a cup of water (or some more to adjust your gravy consistency). 
Simmer this on a slow flame for around 20 minutes till the chicken is tender and falling off the bone and the potatoes are cooked completely. Add tamarind pulp and cook for a minute or two.

Dry out any excess moisture and add in half a cup of coconut milk to finish and adjust the gravy to desired consistency.

Garnish with chopped coriander leaves and serve hot with pau. 

Easy peasy and Oh God! So delicious!! 😃


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