Chicken Lollipop


  • For the masala:

    8 guntur chillies

    6-7 boriya mirch

    1 inch knob of ginger, bashed

    5-6 cloves of garlic

    2 green chillies

    2 tsp cumin

    1 tsp fennel

    5-6 peppercorns

    1 stick cinnamon

    White pepper, a pinch

    4 cloves

    15 curry leaves

    1 tsp coriander seeds

    Handful of coriander leaves

    1 tsp turmeric

    A pinch of sea salt

    1-2 tsp oil

    For the chicken:

    8-10 chicken lollipops with the skin

    1 tsp turmeric

    Salt, to taste

    1-2 tsp red chilli powder

    2 tsp oil + Oil to sear the lollipops

    Sugar, a pinch

    For the base:

    2-3 tsp oil

    2 tsp mustard seeds

    7-8 curry leaves

    1/2 onion, julienne

    1 1/2 Tbsp masala

    3 tsp tamarind paste

    1 tsp jaggery powder

    Juice of 1/2 lemon

    Coriander leaves, to garnish
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins


For the masala:

Dry roast all the ingredients together in a pan for a minute.

In a mortar and pestle pound together all the ingredients.

Transfer this in the blender and make a fine paste.

For the chicken:

Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.

In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.

Add sugar and cook some more.

For the base:

Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.

Add the masala and chicken lollipop into the base and saute them well together.

Add tamarind extract, jaggery and water. Mix them well and cover the top.

Add little lemon. Toss well and cook till chicken is well done.

Garnish with coriander leaves.

Serve hot.

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