Chicken Masala Recipe (Konkani Style)

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A classic super flavourful and rich chicken curry recipe made in onion & coconut-based gravy.

Marinated with a few spices, this simple mouthwatering chicken curry is a gluten-free, keto-friendly, protein-rich & beginner-friendly recipe.

About Chicken Masala Konkani Style

Weekend calls for some spicy, super tasty, flavoursome and comforting chicken curry served with steamed rice, bhakri or with Maharashtiran special malvani vade.

The recipe that is shared today is one of the simple recipe that is gluten-free, best for beginner cooks and quite hassle-free.

This chicken curry is also sometimes referred to as chicken masala. You can make it in an instant pot, pressure cooker or on the stovetop.

The base of this curry is made with onions and coconut unlike in Northern India where the use of onion and tomato is prominent.

This type of making chicken using onion-coconut is prominent in Maharashtrian & Konkani cuisine and is served with rice pooris called as tandlache vade or malvani vade.

To make this spicy and delicious chicken curry, pieces of chicken are marinated with spices, onions, coconut, and curd and then cooked into gravy, semi-dry or dry preparation.

At home, we prefer making it into gravy which pairs best with jowar bhakri and steamed rice.

I like to marinate the chicken for 30 minutes but that is totally optional. If you are running out of time, you can straightaway start cooking the chicken instead.

lngredients

Chicken – I have used one kilo of chicken on the bone. The chicken used here is from Fresh To Home. I personally always prefer their chicken as it turns out juice & tender.

Onion & Coconut – This makes the base for the chicken curry. We will blend onions and dry coconut together along with coriander leaves and marinate the chicken with this paste.

Herbs & Spices – Very basic spices are used in making this chicken curry. Coriander powder, chicken masala powder, red chilli powder and turmeric powder. We will require ginger-garlic-green chilli paste too.

Curd – Using curd helps in tenderising the meat and also imparts a nice flavour and texture to this curry. You can skip the curd here if you wish to.

Oil – We will need 3-4 tablespoons of oil.

Water – To cook the chicken curry.

Featured Recipe Video – Masala Egg Omelette

Variations

You can make this chicken recipe dry or semi-dry instead of gravy and relish it with bhakri or roti.

Serving Suggestions

This chicken masala curry is served with vade made of rice flour called tandlache vade (malvani vade). I have already shared the recipe for the vade on my blog.

Also this chicken masala pairs best with jowar bhakri, rice bhakri, bread and plain steamed rice.

Serve it along with solkadi, raw onions and lemon wedges on the side.

Storage Options

This chicken masala stays good for about a week in the refrigerator. Store it in a container with a lid. Reheat before serving.

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Step-by-Step Chicken Masala Konkani Style Recipe With Pitcures

How to Make Chicken Masala Recipe Konkani Style

• In a blender add 12-15 garlic cloves, an inch of ginger and 1-2 green chillies.

• Add some water and grind it to a fine paste. Our ginger-garlic-chilli paste is ready.

• In a blender, add 2 large onions, 4 tablespoons of desiccated coconut and 1/2 cup of fresh coriander leaves. (Instead of desiccated coconut, you can use fresh coconut or dry coconut)

• Add 1/2 cup of water and blend to a fine paste.

• In a mixing bowl, add chicken pieces.

• Add, 2 tbsp of ginger-garlic-chilli paste, onion-coconut mixture, coriander powder, red chilli powder, turmeric powder, chicken masala or garam masala and salt.

• Add 2 tablespoons of yoghurt.

• Mix well and marinate the chicken for 30 minutes. (marination is optional if you want you can cook the chicken right away).

• In a saucepan, add 3-4 tablespoons of oil. Add a bay leaf.

• Add the marinated chicken pieces. Fry for 2 minutes on medium flame.

• Cover and cook for 5 minutes.

• Add 2 cups of water and cook the chicken till it’s done. Adjust the consistency of the gravy as per your liking.

• Lastly, add finely chopped coriander leaves.

I have used broiler chicken from Fresh To Home which actually turns out juice and tender.

Note:

I have used curd in this recipe, if you want to make dairy-free chicken curry then skip the curd.

Marination is not needed, but keeping the chicken marinated will enhance the flavour of this chicken masala.

You can add kanda lasoon masala (onion garlic masala), mutton masala or garam masaala in making this curry incase you do not have chicken masala.

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