Dry Masala Travel Chicken

This recipe has been passed down from my grandmother to my mother and in turn to me. It is one of the first recipes I documented in my now tattered, torn and stained recipe book when I first began learning to cook. 

It makes an easy and tasty chicken which is good to travel with, as well as makes a good dish that one can add to weekly menus. A versatile recipe that pairs well with baked potatoes, is yummy in wraps and can even be used in salads. 




1 chicken disjointed

1 level tsp salt

1 full tsp red chili powder

1/2 tsp lemon pepper

2 heaped tsp ginger garlic

Juice of 1 lemon 

2 whole cloves

4 whole black peppers

2 small cinnamon sticks

1 tsp mustard powder

1/2 tsp aromat 


Marinate the chicken in the above spices for a few hours.

Heat some coconut oil or ghee in a pot.

Place the chicken inside and cook on low till done.

Serve with fried potatoes, salad and roti or puri.


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