This dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally it was a Rooster that was cooked  with a dash of red wine. A simple dish with subtle flavours and very delicious

As a cooking ingredient wine imparts its own flavor, body and acidity to the dish. There is no hard and fast rule about the choice of wine. Any Red Full bodied wine or fruit wine could be used in this dish such as Port, Shiraz, Chardonnay, Cabernet, or even home made wine.  The wine helps to tenderize the meat and the marinade makes an excellent and rich sauce while imparting a rich brown colour to the dish. 

I used home made grape wine in this dish 

Serves 6      Preparation Time 1 hour


1 kg Chicken cut into medium size pieces

1 teaspoon cumin powder

3 dry red chillies broken into bits

2 teaspoons garlic and ginger paste

3 tablespoons tomato puree 

2 onions sliced finely

1 teaspoon all spice powder (or garam masala powder) 

1 teaspoon ground pepper powder

½ teaspoon whole pepper corns  

3 tablespoons oil

¾ cup red wine of your choice 

1 tablespoon Worcestershire sauce 

Salt to taste

Marinate the chicken with all the above ingredients for about one hour.

Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 

Just before serving add 2 teaspoons butter and mix well. 

Serve with mashed potatoes, steamed or roasted vegetables and bread 

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