Spring Onion Chicken

7- Spring Onion ChickenPin


Quote time for today… πŸ™‚




Somehow, reading through this made me realize that we all have this inner feeling in us, where we wish we could back to a particular scenario or be that particular person we were. The fact that the past is not somewhere we are encouraged to live in is also a good enough reason to look forward and live on. Our past is supposed to contain our lessons, to be learned and implemented into various facets of our life. From every good and bitter experience, there are so many takeaways that will help us keep up with the challenges of the life, as life moves on…


Since chicken happens to be a family favorite and all prefer it in dry form more than curry form, I am always on the look out for new ideas. Once I had landed up accidentally with two bunches of spring onions, thanks to the wrong delivery from the supermarket and I had no clue what to do with it. My chicken was waiting for its turn to be cut up and cooked. During browsing through for ideas of combining the spring onions with chicken, I saw this post which I was sure would tick all boxes of satisfying our taste buds. The marination is just an additional point – if you have time, then it is always best to marinate chicken so that the flavors are out completely. It ensured that we all had a hearty dinner and the spring onions did not have to go through the fate of getting spoiled. πŸ™‚


5 from 1 vote

Spring Onion Chicken

Course Chicken
Cuisine Indo Chinese
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken skin removed and cut into small pieces
  • 2 tsp soya sauce
  • 1 tbsp ginger garlic paste
  • 1 tsp pepper
  • 1 tbsp red chilli paste
  • 2 tbsp oil
  • 3/4 tbsp Kashmiri chilli powder
  • 2 tsp vinegar
  • 1 bulb garlic chopped
  • 2 tbsp tomato ketchup
  • 6 sprigs spring onion chopped
  • Salt and pepper to taste


  • Marinate the chicken with soya sauce, ginger garlic paste, pepper and red chilli paste for minimum of one hour. Marinating it for longer would make the chicken more tender.
  • In a wok, heat oil. Add the chicken along with all the marination and cook on medium high flame for around 10 minutes, stirring occasionally.
  • Sprinkle in the chilli powder and vinegar and mix well.
  • Add the chopped garlic and tomato ketchup and cook for five minutes.
  • Finally add the chopped spring onion, reserving some greens for garnishing, along with salt and pepper per taste and give it a final mix.
  • Cook for another five minutes, the chicken would be done by now.
  • Switch off and serve warm as a starter or as main for chapathis, after garnishing with the reserved spring onions greens.

Join the Conversation

  1. So flavourful and delicious! I love all the spices that you have used for this chicken recipe.
    Happy Sunday!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

    1. Rafeeda AR Author says:

      Thanks a lot Shazia…

  2. Nice combination of ingreidients – the touch of soy and spring onion, truly nice.

    1. Rafeeda AR Author says:

      Thank you so much Nava…

  3. Oh! good find! I too had some till last night.. and I had to use it up before it gets bad.. so next time I will remember this.. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Fami… πŸ™‚

  4. Delicious chicken fry

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  5. Simple delicious chicken Dish love it.

    1. Rafeeda AR Author says:

      Thanks a lot Eliza…

  6. This certainly is my kind of chicken! Looks so tempting. Those extra greens make it more so!

    1. Rafeeda AR Author says:

      Thank you so much Kanak…

  7. 5 stars
    this looks so delicious, I always have a stash of spring onions somewhere in the chiller tray . Must try!

    1. Rafeeda AR Author says:

      Thank you so much Jehanne… Hope you make and enjoy it…

  8. it sounds cool…Got to try it…u come up with so many recipes that are so simple and yet different…love it

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

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