Chicken Masala | Indian Spicy Chicken Curry | Indian Chicken Recipe




Introduction: Chicken Masala | Indian Spicy Chicken Curry | Indian Chicken Recipe


  • Chicken – 500 grams
  • Onion – 2 large sliced thinly
  • Tomatoes – 2 large sliced thinly
  • Green Chillies – 2 slit
  • Curry leaves a handful
  • Ginger Garlic Paste – 2 tblspn
  • Chilli Powder – 1 tblspn
  • Coriander powder – 2 tblspn
  • Turmeric Powder / Manjal Podi – 1 tsp
  • Garam Masala Powder – 2 tsp
  • Cumin Powder / Jeera Podi – 1 tsp
  • Salt to taste
  • Oil – 2 tblspn
  • Coriander leaves – 3 tblspn finely chopped

To Grind:

  • Fresh Coconut – 1/2 cup grated
  • Poppy Seeds / Khus Khus / Kasa Kasa – 2 tblspn
  • Cinnamon Stick / Pattai – 4 cm piece
  • Fennel Seeds / Saunf / Sombu – 1 tblspn

Step 1: Grinding

  • First take all the ingredients mentioned under 'To Grind' into a mixer grinder.
  • Add little water, around 2-3 spoons and grind it to fine paste.
  • Keep it aside.

For Easy Audio and Video instructions with subtitles, please watch,

Step 2: Cooking

  • Heat oil in a pressure cooker. Keep the flame on medium.
  • You can also use wok or some other open vessel.
  • Add in onions, chillies and curry leaves. Saute till the onions start turning brown.
  • You can sprinkle very little salt to make process faster.
  • Add in ginger garlic paste, mix well and saute for a min.
  • Turn the flame to low.
  • Add in salt and all the spice powders. Mix well and cook for 45 sec to a minute or till oil starts seprating.
  • Add in finely chopped tomatoes and saute for 5 to 7 mins till the tomatoes turn mushy.
  • Add in the chicken pieces and coat well with the masala.
  • Add one glass of water.
  • Add one glass of water. Mix it. We will now cover the cooker.
  • If using open vessel or wok cook for 10-15 minutes till chicken pieces starts becoming tender.
  • Now close the pressure cooker, cook for 3 whistle on low flame. Also you can keep the flame high for first whistle and then turn it to low.
  • After 3 whistle, let steam settle down by itself.
  • Switch on the flame on medium.
  • Add in coconut paste followed by coriander leaves and mix well.
  • Also if you feel the need then adjust garam masala or other powdered spices.
  • Add water as per your gravy requirement.
  • Let it boil this for 5 mins or till the curry thickens like a masala.

Step 3: Serving

  • Transfer it to the serving bowl.
  • Garnish it with fresh coriander leaves. Serve it with rice, Chapati, Roti or Naan.
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For Easy Audio and Video instructions with subtitles, please watch,



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