Home > Chicken > Chicken Masala

Chicken Masala

I have prepared this curry maximum number of times.This is one of the oldest recipe which I had borrowed from my Amma’s elder sister Prabha Maav when I was in school.Initially when we had just started preparing chicken  delicacies at Amma’s place we used to follow only this recipe.This is one of my signature dish and we love this curry very much.This curry goes well with rice,ghee rice or roti.

Chicken-1 kg
Ghee-3 tbsp
Onions-3,cut lengthwise
Coriander leaves-3-4 tbsp,chopped to garnish
Ingredients for the masala:
Coconut-1 1/2 cups,grated
Short red chillies-5,roasted in a tsp of oil
Long red chillies-8,roasted in a tsp of oil
Tamarind-marble sized
Garlic-10 flakes
To be fried:
Coriander seeds-3 tbsp
Cumin seeds-1/4 tsp
Fennel seeds-1/2 tsp
Ghee-1 tsp


  1. Fry the ingredients mentioned to be fried until light brown in colour.
  2. Grind the roasted ingredients along with the masala ingredients to a very fine paste.
  3. Heat ghee in a cooker,fry onions until translucent,add masala and fry it for few minutes in a low flame.
  4. Add tomatoes,salt to taste and a tbsp of coriander leaves.
  5. Close the lid,take 2-3 whistles,simmer for 6-7 minutes and off the flame.
  6. Once the pressure releases,open the lid and check salt,cook chicken if uncooked.
  7. If the gravy is too thin,keep the curry on high flame and adjust the consistency.
  8. Garnish with  remaining coriander leaves.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.


  1. Ur masala looks very tempting…. yum…

  2. Love the chicken dipped in thick gravy. Its mouth watering..:)

Leave a Reply

Your email address will not be published. Required fields are marked *


Answer This Captcha * Time limit is exhausted. Please reload CAPTCHA.