Chicken Masala Curry

Chicken Masala Curry


22 people made this

About this recipe: Fresh masala made from khuskhus, lehsun, dhania-jeera, mirchi, imli set this dish apart from the rest. And these are just some of the spices and herbs used in it! Serve with rice, roti or naan.


Serves: 7 

  • 5 dried red chillies, chopped
  • 1 teaspoon coriander seeds
  • 2 tsp chilli powder
  • 1 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon (saunf) anise seeds
  • 2 to 3 green chillies, seeded and chopped
  • 1 1/2 tablespoons tamarind paste
  • 1 slice ginger
  • small handful chopped fresh coriander
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1.5kg boneless and skinless chicken, diced
  • desiccated coconut for garnish

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and saunf. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
  2. Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

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zxzxzxzxzxz - 20 Nov 2010

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