Chicken Masala | Chicken Curry Recipe

Easy homestyle chicken curry recipe.

Related Recipe

Tandlache Vade – Malvani Vade

Egg Curry

Egg Bhurji (Mumbai Street Style)

Ingredients

For Marination

• 500 grams of Chicken with bone
• 2 large Onions
• 1 cup Coriander Leaves
• 1 tablespoon Ginger Garlic Paste
• 3 Green Chillies
• 1 teaspoon Red Chilli Powder
• 2 tablespoons Coriander Powder
• 2 tablespoons Chicken Masala
• Salt to taste

For Coconut Masala

• 1 cup desiccated coconut
• A handful of Coriander Leaves

For the Curry

• 2 black cardamon (badi elichi)
• 4-5 green cardamon (small elichi)
• 1/2 inch cinnamon stick
• 1 bay leaf
• 3 cloves
• 1 finely chopped Onion
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 Green Chilli, slit
• 1 teaspoon Ginger Garlic Paste
• 3 tablespoons Oil
• Water for the gravy
• Salt to taste

Method

Marinate

In a blender add 2 large raw onions, coriander leaves and green chillies. Blend to a coarse paste and keep it aside.

In a mixing bowl, add chicken pieces, ginger garlic paste and onion masala that we grounded.

Add red chilli powder, coriander powder, chicken masala powder and salt to taste. Mix well and marinate the chicken for about 30-45 minutes.

Coconut Masala

In a pan, dry roast 1 cup of desiccated coconut. Roast till golden brown. Cool and blend to a fine paste along with a handful of coriander leaves.

Let’s make the curry

In a saucepan, heat oil. Add whole spices. Saute till it released the aroma.

Add finely chopped onions and saute for about 2 minutes. Add 1 slit green chilli and ginger garlic paste. Saute the onions till translucent.

Once the onions are cooked add the ground coconut masala and saute for 2 minutes. Add red chilli powder, turmeric powder, and salt to taste.

Cook this masala for another 4-5 minutes till it released oil from the sides.

Now add the marinated chicken. Add 3 cups of water or as much gravy as you need.

Cover and cook till the chicken is done. Keep on stirring occasionally.

Chicken curry is ready to serve. Serve with malvani vade (rice poori) or bhakri and rice.

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