Chicken Curry Masala

4 from 1 vote

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Served AsDinner, Lunch
CuisineNorth Indian
Servings 6


  • 1 kg Chicken
  • 1 Lemon
  • Ginger garlic paste
  • Salt
  • Turmeric Powder
  • Red Chilli Powder
  • Oil
  • 1 and a half tbsp coriander seeds
  • 1 tablespoon 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 tablespoon tomato puree
  • Green chillies chopped
  • Coriander leaves


  • Marinate the chicken for an hour with juice of 1 lemon, ginger garlic paste, salt, turmeric powder, red chilli powder.
  • 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.
  • Brown this. Cool it and grind it to a paste adding little water to the grinder.
  • In a wok, heat a tbsp oil. Add 2 onions sliced. Brown them. Add 15-20 curry leaves.
  • Add the prepared paste and cook for about 5 minutes. Add 3 tomatoes chopped and 2 tbsp tomato puree.
  • Add green chillies chopped. Cook till oil separate. Cool this and blend it in the grinder.
  • Add this to the wok again. Give it a boil. Add the chicken and salt to taste. Cover and cook till chicken is done. 
  • Garnish with coriander leaves. Serve hot.
  • I use this gravy for many other vegetarian dishes as well.

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4 from 1 vote

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Disha Goyal
Disha Goyal

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