The well-known Mulligatawny soup comes in a curry avatar here. An army of spices goes into the gravy and that’s what makes the dish special.

Chicken Mulligatawny Curry


Chicken 300 gms

Small onion 100 gms

Garlic 5-6 flakes

Ginger 1

Cinnamon 2 stick

Tomato, finely chopped 2

Curry leaves 1

Coriander leaves 1

Salt to taste

Red chilli 4

Green chilli, sliced 2

Coriander powder 2 tsp

Chilli powder 1 tsp

Cumin seeds a pinch

Fennel seeds a pinch

Peppercorn 1 tsp

Bengal gram, split 1 tsp

Turmeric powder 1 tsp

Coconut 1

Lime one wedge

Butter 50 ml

Ghee 1 tsp


Warm butter in a thick-bottomed pan. Add cinnamon, pepper corn, red chilli, cumin and fennel. Saute for half a minute. Add small, sliced onion, green chilli, curry leaves, ginger and garlic and continue to sauté for few minutes. Then add turmeric powder, coriander powder, chilly and cumin. Add tomatoes and cook till the masala thickens. Now add in the chicken pieces and salt, sauté. Pour some water, bring it to boil and cook till the chicken is done.