Foji’s Indian Chicken

Some of you may not know, but my ex husband is Indian, from India not American Indian.  For years I have enjoy cuisine.  I am grateful I was able to learn how to cook a little bit of Indian food from my ex’s family.  My son loves when I cook it for him at home.  He says it’s delicious but not as good as when his dad’s family cooks for him, LOL!  Anyway, this dish is LEGENDARY in my ex’s family.  It’s his uncle’s creation, hence Foji’s Chicken.  Foji is the Indian word for uncle.  I have yet to meet anyone who doesn’t love this dish.


  • 8-12 skinless pieces of chicken legs, or 6 breasts
  • 3 cans fire roasted tomatoes, pureed in blender-optional*
  • 1 large chopped onion, pureed in blender-optional*
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 inch of ground ginger
  • 2-3 ground garlic cloves
  • 2 tsp garam masala
  • 2 tsp Shan chicken curry powder
  • 2 tsp cumin


Saute onions in oil on medium high heat and add cinnamon and cloves.  After onions are caramelized, add tomatoes and let simmer for five minutes.  Add Shan chicken curry powder, garlic, ginger, cumin, and garam masala then let simmer for five minutes.  Add approximately 8-12 skinless chicken pieces, whichever pieces are your favorite will work.  Foji usually uses legs.  I used breasts and it was delicious, too.  If you use breasts, I would cut them in half and only use six.  Turn burner down to low and let simmer for 45 minutes and stir every 20 minutes or so.  After simmering and chicken is cooked through, check for salt and add if needed.

This dish is not hot but it is spicy.  But don’t let that deter you from trying it.  If you are afraid it might be too spicy for you, buy or make plain yogurt when you are purchasing the ingredients.  That is what my ex’s family use to take the spiciness of a dish down a few notches.  Just put a good 2-3 tbsp dollop onto of your chicken and sauce and mix in to cool it off.

Serve this dish with basmati rice, or white rice if it’s all you have.  When you prepare the rice, add about 4 cloves to the pot while you are cooking the rice.  This is very typical to do when cooking rice.  In the picture above I used saffron rice to serve with.  Also, I added a can of chick peas to my chicken mixture.  My son and I love them.  It only made it better to us!  I also added 1 tsp of turmeric but you can leave this off if you don’t like it.

Are you brave enough to try and make Indian food?

Shared on the Hearth and Soul Blog Hop.

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