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Chicken Masala Curry

Cuisine Indian
Author Fa's Kitchen


  • 1 kg/2.2 lb chicken cut into small pieces (learn how to remove raw smell from chicken)
  • 3 tbsp oil
  • 2 green chili slit into half
  • 2 medium sized onion finely sliced
  • 2 tbsp ginger garlic paste
  • 3 medium tomatoes finely chopped
  • 1 bay leaf
  • 2 cloves
  • 1 one inch cinnamon sticks
  • 2 cardamom
  • 1/2 tsp shahi jeera
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • salt to taste
  • 2 tbsp finely chopped coriander leaves/cilantro
  • 2 tbsp finely chopped mint leaves


  • Powder the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera in a dry grinder or alternately just use 1 tsp of garam masala powder.
  • Heat oil in a non stick pan and add green chili and fry for 30 secs
  • Add onions and fry till golden brown.
  • Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, garam masala powder, coriander powder, salt, tomato and chicken. Cook till chicken is done and the oil start leaving the sides of the pan.
  • Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and serve hot with khichdi or naan