Bhindi Chicken


Okra and chicken cooked in a delicious tomato purey inclusive of traditional spices and herbs giving the dish the perfect blend of tanginess. It is served as a main course and goes best with naan.

  • Medium
  • 3 person(s)
  • 25 Min


    • Oil3 – 4 tablespoon
    • Onion1, chopped
    • Whole Red Chilli5-6
    • Curry Leaves5-6
    • Ginger Garlic Paste1 tablespoon
    • Chicken Boneless½ KG
    • Tomatoes1 – 2, diced
    • Okra½ KG
    • SaltTo Taste
    • Garam Masala1 teaspoon
    • Coriander Powder1 teaspoon
    • Cumin Powder1 teaspoon
    • Red Chilli Powder1 teaspoon
    • Turmeric Powder½ teaspoon
    • Yogurt½ cup
    • WaterAs required
    • CorianderFor garnish


  • In a wok heat oil, add chopped onions and saute.
  • Add cumin seeds, red whole chili, curry leaves, and stir.
  • Add ginger garlic paste and saute.
  • Then add chicken and mix.
  • Add chopped tomatoes and mix well. Cook for 3 -4 minutes. Set aside for later use.
  • In a separate sauce pan, heat oil and saute okras.
  • Then add salt, garam masala, coriander powder, cumin powder, red chili powder and mix well.
  • Add the cooked chicken in the okras and stir.
  • Add yogurt, water and mix. Let it simmer for 08 to 10 minutes.
  • Garnish with coriander.
  • Enjoy! Please give us your feedback in the comments below.
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