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Updated: Aug 9, 2018

Chicken Indad is one of the most Oldest Dishes that were introduced to many families during the 80's in India - It's Origin seems to be Manglorean but is Often mistaken as a Goan Dish because of its sweet and sour vinegary taste...but who cares anyways? #Foodislife



Chicken - 1 & 1/2 kg (Medium Sized)

potatoes - 3-4 pcs (medium sized)

green chilies - 4 pcs

kashmiri red chilies (dried) - 6 pcs

garlic - 9-10 pcs

ginger - half thumb

onion - 3 pcs (Large sized)

turmeric - 1 tbsp

cumin seeds (jeera) - 1/2 tbsp

cloves - 6-8 pcs

cinnamon sticks - 3 pcs

vinegar - 2 tbsp

sugar - 1/2 tbsp

salt - 1 tbsp

rum - 2 tbsp (optional)


  1. Start grinding the Indad Masala (Onions, Ginger, Garlic, Green Chilies, Red Chilies, Turmeric, Cumin Seeds) with Vinegar to make the Marinade and Keep it aside. (This will be using while frying the Chicken later)

  2. Wash and Gut your Chicken Properly and keep it ready (Make sure you wash the chicken at least 3 times and drain out any excess water)

  3. Take a large pot or vessel and add a Table spoon of oil or ghee

  4. Add the Pieces of Chicken to the Pot and let it Fry on Medium High Heat for 8-10 Minutes.

  5. Once the Chicken has been Semi-Cooked in its own juices - Transfer the Chicken along with the Broth to another Container for now.

  6. Now in the Same Vessel add a Tablespoon of Oil and fry the Cinnamon Sticks and Cloves.

  7. After a minute, Incorporate the Indad Masala with the Spices in the Vessel on Low Heat for 2-3 Minutes

  8. Add about a Tablespoon or two of Water into the Mixture so that it does not Burn (You will ultimately have to add 2 Cups of Water in the End)

  9. After Blending in the Mixture - Add your Pieces of Chicken along with its Broth to the Vessel.

  10. Add the Salt and Sugar and Mix it Well

  11. Add 2 Cups of Water in the Vessel and let it Cook for about 10 to 15 Minutes on Medium Heat

  12. After the 10 Minute Mark - Add in your Potatoes and Mix it in (Add more water or Salt if needed) and let it Cook for an Additional 10 Minutes or till the Potatoes are Soft.

  13. Now this is Optional - Add in 2 Tbps of Rum for the Authentic Flavour of Indad (Let it simmer for 3-4 Minutes)

And that's Pretty much it, A simple yet Delicious Recipe - You may garnish it with Coriander or Parsley and serve it with Rice or Bread.

Let us know, How did it Turn out for you, Comment Below!

#ChickenIndad #TraditionalRecipe #Delicious

References from:-

Sefra Correa (

Ruchik Randhap (

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