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Chicken masala is incredibly rich without being too heavy. The chicken is boiled and spiced with just the right amount of heat. The thick creamy onion and tomato sauce melts deliciously in mouth.

Preparation time : 30 mts
Cooking time : 45 mts
Serves : 6 to 8 people


  • Chicken 3 lbs
  • 4 Onions chopped in to small cubes
  • 2  Onions chopped finely
  • 2 Tomatoes chopped finely
  • 3 Cloves of garlic
  • 1 inch piece of ginger
  • 1/4 tsp turmeric powder
  • Oil 8 tsp
  • 5 tsp Grated coconut
  • Whole garam masala
  • 1 1/2 tsp Ginger garlic paste
  • Salt to taste
  • 1 1/2 tsp Red chilli powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • Tomato sauce 3 tsp
Chicken Masala


  • Heat oil in a pressure cooker. Add finely chopped onion and fry till it becomes translucent. Then add turmeric powder and ginger garlic paste and fry till raw smell from ginger garlic goes away. Then add chicken, mix it and add 1/2 cup water. Sprinkle some salt and cook it until 3 whistles.
  • Microwave cubed onions for 4 minutes and grated coconut for 1 mts. Combine garlic, ginger and whole garam masala in a blender and crush it. then add oniona and coconut and blend to form a smooth paste.
  • Heat oil in a pan. Once oil is hot add masala paste and fry till all the moisture from onions evaporates.
  • When masala is slightly dry add cumin powder, coriander powder and red chilli powder and fry till oil starts loosing out from the spices.
  • Once oil starts loosing out from spices add tomatoes and cook until tomatoes get mashed up with the gravy. For this add 2 to 3 tsp of chicken stock, cover it and cook for 5 mts.
  • Then add tomato sauce.
  • Finally add boiled chicken and butter and cook on low flame for 10 mts.
  • Chicken masala is ready.

Chicken Masala

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