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Chicken Curry Masala

Chicken Curry Masala
Chicken Curry Masala
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeNorth Indian
  • Good for Lunch , Dinner
Ingredients & Quantity
  • 1 kg Chicken
  • 1 Lemon
  • Ginger Garlic Paste
  • Salt
  • Turmeric Powder
  • Red Chilli Powder
  • Oil
  • 1 and a half tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 inch cinnamon stick
  • 5 cloves
  • 12-15 peppercorns
  • Half an inch ginger
  • 6-8 garlic flakes
  • 2 onions sliced
  • 15-20 curry leaves
  • 3 Tomatoes chopped
  • 2 tbsp tomato puree
  • Green chillies chopped
  • Coriander leaves
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How to cook?
  1. Marinate the chicken for an hour with juice of 1 lemon, ginger garlic paste, salt, turmeric powder, red chilli powder.
  2. For the paste: In a pan heat a tbsp of oil. Add 1 and a half tbsp coriander seeds. Brown them. Add 1 tbsp fennel seeds, 2 inch cinnamon stick, 5 cloves, 12-15 peppercorns, half an inch ginger and 6-8 garlic flakes.
  3. Brown this. Cool it and grind it to a paste adding little water to the grinder.
  4. In a wok, heat a tbsp oil. Add 2 onions sliced. Brown them. Add 15-20 curry leaves.
  5. Add the prepared paste and cook for about 5 minutes. Add 3 tomatoes chopped and 2 tbsp tomato puree.
  6. Add green chillies chopped. Cook till oil separate. Cool this and blend it in the grinder.
  7. Add this to the wok again. Give it a boil. Add the chicken and salt to taste. Cover and cook till chicken is done. 
  8. Garnish with coriander leaves. Serve hot.
  9. I use this gravy for many other vegetarian dishes as well.
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