Scallion chicken/Spring Onion Chicken

I wanted to make a very different chicken dish this weekend, and tried this ‘Spring Onion Chicken’ recipe from It sure was a very different tasting recipe, but delicious nonetheless.

The chef had used Indian spring onions where the bulbs are pretty big and resemble pearl onions. But, I have used the tender scallions that is available here in the US. I have hence added an extra onion, for flavor and texture. Here is my version of the recipe:

1.5 lbs bone -in chicken thighs, cut up, skin removed
2 bunches spring onions
1 small yellow onion
1 tsp ginger garlic paste
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp Madras curry powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1 tbsp dry dessicated coconut
1 tbsp canola oil
salt to taste

Slice the spring onion tops(the green part only) and set aside. Trim off the roots and add the light green and white parts, along with the one yellow onion quartered, into a blender. Pulse to make a very coarse paste. Set aside.

Heat oil in a pan over medium high heat. Add the cumin seeds. When it splutters, add the dry coconut and the pulsed onion mixture. Add turmeric powder and salt and saute until all the moisture is evaporated and the onion starts to turn a slight golden color. Add the chicken, chilli powder, coriander powder and garam masala. Cover and cook until the chicken is cooked through. Uncover, add the reserved spring onion green tops and continue sauteeing, until it all comes together. Serve hot with rice or roti.

Verdict: We enjoyed this with a nice pulav. The mild onion flavor gently coats the chicken. This is not a gravy dish, although it could be made into one. It is a slightly gravyish chicken fry dish. The dried coconut combined with the masalas renders a great aroma to it as well. This ones a keeper!

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