Parsi Chicken

  • Starter
  • Servings
  • 3Spicy
  • 40 MintCook Time
  • Cuisine : Others
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Parsi chicken is loved by. To make this Thai cuisine reachable to your kitchen premises here is a small cooking tip to enjoy Parsi Chicken in Thai style at home.


  • 10 -15kashmiri chilies (or fresh red chilies)
  • 2.5teaspoon cumin seed
  • 1-teaspoon coriander seed
  • 1-teaspoon sesame seeds
  • 3 cloves
  • 6 peppercorns
  • 1-inch cinnamon stick
  • 3 cardamoms (black is preferred)
  • 1⁄2inch piece fresh ginger, peeled and chopped
  • 4 garlic cloves, finely chopped
  • 3⁄4cup red onion, coarsely chopped
  • 1⁄3 cup oil
  • 1 1⁄2-2lbs chicken, cup into pieces (with or without bone)
  • 2 tomatoes, finely chopped
  • 1 teaspoon rice vinegar
  • Salt
  • Half teaspoon garam masala


Pot, Spoon

Step By Step Method

  • Step 1

    If you have Kashiri chilies, soak them in water for 15 minutes.Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.

    Step 2

    Heat oil in a pot. When hot add spice paste and fry with a cinnamon stick for 5 minutes.

    Step 3

    Add the chicken and fry for 5 minutes. (remove cinnamon stick). Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.Add coconut milk and simmer until chicken is almost done. Add vinegar and masala

    Step 4

    Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.


About Chef

Anbuselvi D

Chef Anbuselvi D is a & M.phil (Tamilnadu).She did the and food processing and quality control at V V Vanniaperumal college for woman Tamilnadu, M.phil food science and Nutrition,Coimbature,TN.She has a 3 years of experience in teaching field in catering institute at Bakery and confectnary section. She is entrepreneur too preparing home needs cake and chocolates in name of the purple cake at Belgaum. She got an award of Best faculty 2015 from catering institute of management. She published a journal in national level.

Chef Anbuselvi D is a gold medalist in and she is working as a lecturer at Nexus Institute of Hotel Management and Catering Technology, Belgaum.