Gongura Chicken

Gongura Chicken


  • 500 grams chicken (cut into medium-sized pieces)
  • 2 tablespoons Gongura Koh powder
  • 2 large onions (finely chopped)
  • 2 tomatoes (finely chopped)
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies (slit)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1/2 cup yogurt (optional)
  • Fresh coriander leaves (chopped, for garnish)
  • Salt to taste
  • 3 tablespoons oil


  1. Marinate the Chicken:

    • In a bowl, mix the chicken pieces with turmeric powder, red chili powder, salt, and yogurt (if using). Let it marinate for at least 30 minutes.
  2. Prepare the Base:

    • Heat oil in a large pan over medium heat.
    • Add the chopped onions and sauté until they turn golden brown.
    • Add the ginger-garlic paste and green chilies. Sauté for a few minutes until the raw smell disappears.
  3. Cook the Tomatoes:

    • Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and oil starts to separate from the mixture.
  4. Add the Spices:

    • Add coriander powder, cumin powder, and garam masala powder to the pan. Mix well and cook for a couple of minutes.
  5. Cook the Chicken:

    • Add the marinated chicken pieces to the pan. Mix well with the masala and cook for about 10-15 minutes, stirring occasionally.
  6. Add Gongura Powder:

    • Add the Gongura Koh powder to the pan and mix well. Ensure that the chicken is well-coated with the Gongura flavor.
    • Add a little water if needed to adjust the consistency of the gravy. Cover and cook for another 10-15 minutes or until the chicken is fully cooked and tender.
  7. Final Touch:

    • Check the seasoning and add more salt if needed.
    • Garnish with fresh coriander leaves.
  8. Serve:

    • Serve hot with steamed rice or roti.