Chicken Garam Masala

    1 hour 15 mins

    A nice recipe for gravy wala chicken flavoured with adrak, jeera, garam masala and lemon. Serve with dhania wale chawal.

    20 people made this

    Serves: 4 

    • 1 teaspoon cumin seeds
    • 4 dried chillies
    • 4 tablespoons chilli powder, or to taste
    • 1 tablespoon garam masala
    • Juice of 1/2 a lemon
    • salt and pepper
    • 4 cloves of garlic
    • 1 inch piece of ginger, peeled and grated
    • 12 fresh chillies, minced (see footnote)
    • oil for frying
    • 4 chicken breasts, cut into cubes
    • 2 onions, finely sliced
    • 400g chopped tomatoes
    • 1 bunch of fresh coriander, finely chopped

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Dry roast the cumin seeds and dry chilli peppers in a frying pan. Then grind into a powder using a mortar and pestle.
    2. Combine with the chilli powder and garam masala. Then add lemon juice, salt and pepper to make a paste.
    3. Pound the garlic, ginger and fresh chillies together.
    4. In a large frying pan or pot, heat the oil and fry the chicken and onions together.
    5. When the chicken is half cooked add the paste and the garlic, ginger and chilli mixture together; fry for one more minute.
    6. Add the chopped tomatoes, lower the heat and simmer until cooked through and thickened.
    7. Serve with the freshly chopped coriander and rice.

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    Reviews and Ratings
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    Reviews in English (13)


    It is a phall curry, it is supposed to be hot!!!  -  19 Sep 2011  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. Add a small amount of Fenagreek.  -  16 Feb 2009  (Review from Allrecipes UK | Ireland)


    Changed a few things but still stuck to the core of the recipe. I used 4 dried Nagas and around 8 Birds eye chillies. Halved the Chilli powder (2 tablespoons). Oh yes depite halving the chilli powder, half a lemon was nowhere near enough to make a paste. Used a whole lemon plus a few squirts of lemon juice. Brilliant taste, cracking heat (nose runner) but without the heat ruining the flavour or my mouth for the next six months. Can be made hotter or cooler. depends on you but for me it was pretty much bang on  -  22 Jun 2012  (Review from Allrecipes UK | Ireland)