Chicken Masala

Prep time; 15 mins
Marinate time; 2 hours
Cooking time; 25 mins
Total time; 40 mins + marinate time


For chicken and gravy

1 kg chicken
2 large tomatoes
2 medium onions (or 1 large)
1 tablespoon ginger
1 tablespoon garlic
1 lemon
2 jalapeno chiles
½ cup yogurt
6 tablespoons cooking oil
Parsley/ coriander leaves for garnish
Salt to taste

Whole and ground spices

2-4 Bay leaves (depending on the size)
1 anise star
4 green cardamom
5 Cloves
1-2 small cinnamon sticks
1 teaspoon garam masala
2 teaspoons chicken bouillon powder
½ teaspoon ground coriander
½ teaspoon cumin powder
½ teaspoon chilli pepper flakes
½ teaspoon turmeric powder
Salt to taste if needed


Wash, dry and make deep slits on the chicken pieces

Mince garlic; grate ginger; squeeze lemon and finely chop parsley leaves

In a large mixing bowl, add chicken, lemon juice, garlic, ginger, salt and olive oil. Mix well

Cover bowl, let chicken marinate at least for 2 hours

In a large frying pan over medium high heat, bring about 3 tablespoons of oil to boil. Add chicken, fry on each side for a minute or 2, or until the skin starts to brown. Remove from heat, put aside

Place tomatoes, onions and chiles into a food processor to make a puree, put aside

In another pan or sauce pan, bring about 2 tablespoons of oil to boil. Add whole spices; cinnamon, cardamom, cloves, bay leaves and anise star. Cook for about 30 seconds

Add garlic and ginger, cook for another 1 minute

Add tomato-onion puree and dry spices; garam masala, chicken bouillon powder, cumin powder, turmeric powder, coriander powder and red chili flakes

Cover with a lid, let it cook until everything is well cooked

Add yogurt, cook for about one minute then add the chicken, mix to coat

Cover again, let chicken cook on low heat for about 15-20 minutes, or until very tender. If necessary add a splash of water

Garnish with parsley/ coriender leaves

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Serve hot with normal rice, biryani rice, chapatti/ paratha, potatoes or whatever you like


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