Recipe Details


Masala Chicken Curry

Masala Chicken is a traditional non-vegetarian recipe, which is a delectable blend of aromatic spices and tender chicken. This North Indian chicken recipe is perfect for special occasions and can be served with rice, butter naan or chapati.

Ingredients of Masala Chicken

  • 1 kilogram washed & dried Brillar chicken curry cut
  • 3 cup sliced onion
  • 2 cup minced tomato
  • 1 cup finely chopped coriander leaves
  • 1 tablespoon garlic flakes
  • 1 teaspoon cumin seeds
  • 1 tablespoon chilli powder
  • 1/2 teaspoon powdered turmeric
  • 1/2 cup grated coconut
  • 5 tablespoon refined oil
  • 1/2 cup curry leaves
  • 1 teaspoon salt
  • 2 inches ginger
  • 3/4 teaspoon mustard seeds
  • 1 teaspoon peppercorns
  • 3 tablespoon coriander powder
  • 3/4 cup water
  • 1 1/2 tablespoon poppy seeds

How to make Masala Chicken

Step 1
Masala Chicken is one of the most delicious non-veg preparations. Made with some easily available ingredients. It might look difficult to prepare, but we have found the easiest recipe to prepare this amazing delicacy. Here’s how you can cook it, in the restaurant style at the convenience of your home. Soak the chicken pieces in some lukewarm water with a small pinch of salt, this will reduce the time required to cook the chicken and will make the pieces soft & tender.

Step 2
Then clean and rinse the pieces properly. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn. Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.

Step 3
Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes. Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.

Step 4
Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes. Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.