How to make Kozhi Inji Chops -

Chicken preparation with awesome spice with a zing

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Poppy Seeds

Cuisine : Tamil Nadu

Course : Main Course Chicken

For more recipes related to Kozhi Inji Chops checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Thai Chicken Mango Curry-Cook Smart Murg Masala Classic Roast Chicken Lal Murgh

Kozhi Inji Chops

Kozhi Inji Chops Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kozhi Inji Chops Recipe

  • Chicken 1 kilogram

  • Poppy Seeds 5

  • Ginger 4 inch pieces

  • Green chillies 2

  • Lemon 1/2

  • Curry leaves 10-12

  • Groundnut oil 10 tablespoons

  • Garlic 6 cloves

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Fennel seeds (saunf) 1 tablespoon

  • Cinnamon 2 inch piece

  • Fresh turmeric 1/2 inch piece

  • Whole dry red chilli 4


Step 1

Clean chicken and cut into eight pieces. Make deep cuts on the pieces. Peel and chop the onion and half the ginger finely.

Step 2

Wash and slit the green chillies, squeeze the lemon, strain the juice and keep aside. Grind the masala ingredients and the remaining ginger to a smooth paste, adding a little water. Marinate the chicken with this paste, salt and lemon juice. Rest for about one hour.

Step 3

Heat oil in kadai and add the onion and ginger. Sauté till light brown. Add the green chilli, wash and add curry leaves. Add the chicken and toss on high heat to seal the surface of the meat. Sprinkle some water and cook on low heat till the meat is tender. Finish the cooking once again on high heat to dry off all traces of water. This dish should be very dry with the masala coating the chicken well.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.