Tuesday, 10 February 2015


This was a recipe highly recommended by a friend about 15 years back. In this particular dish onion is replaced by shredded  papaya. Initially I was skeptical about how it will taste without onion and never tried actually. One day we were at their house and got to taste it. I never did really understand the chicken preparation did not have onions in it. It tasted so good. It was not the wine effect at all, it really tasted different from the regular chicken curry. My friend is known for innovative and experimental cooking in our circle which I appreciate very much..... it is none other than the very innovative cook Sanak Chottopadhay. We should do experimental cooking, we may go wrong initially but one day we end up inventing a new dish. The pleasure of that is uncomparable.

With my son so mad about chicken, I am compiling old memories, assorting new chicken recipes, trying and testing each one. This Papaya Chicken is done without onion, so the marination part is very important. What we get at the end is a thick, mildly hot n tangy gravy which goes equally well with both steamed rice / Indian or South Asian Bread / any kind of bread in fact.


Chicken : 500 gm
Tomato : 2 medium
Raw Papaya : 1 small
Garlic Paste : 2 tbsp
Ginger Paste : 2 tsp
Kashmiri Red Chilli Powder : 1tsp[only adds colour]
Green Chilli : 4
Garam Masala Powder : 1/4tsp
Bayleaf : 1
Salt : As required
Turmeric Powder : 1tsp
Oil : 4tbsp


Wash the chicken, keep aside. Wash, peel and shred the papaya. Add to the chicken. Add salt, half of turmeric and chilli powder. Mix well. Marinate for 1-2 hours, not more than that.

Wash and chop the tomatoes. Slit the green chillies. Heat oil in a wok. Temper with a bay leaf. Add the ginger garlic paste. Fry till the spices separate from the oil. Add the remaining salt, turmeric and red chilli powder. Stir well. Add the marinated chicken with all the marinade.

Stir at high heat for 5 minutes. Reduce the heat to low. Cover cook for 10 minutes. Open cover and add the chopped tomatoes and slitted green chillies. Stir and cover again. Remove cover and stir every 3-4 minutes.

When all the water dries up, add half coffee mug of warm water. Give a stir. No need to cover now. After 4 minutes, add the garam masala powder. Cook for another 2 minutes. Its done.

The gravy needs to be thick. Serve hot with peeping hot steamed rice/ South Asian flat bread!!


  1. can't stop staring at it... I'd really love this chicken with some nice hot buttery parathas!!