Chicken Masala Easy

Chicken masala

Chicken Masala Easy | Pachakam

Chicken Masala Easy

Chicken masala

Category : Non-Vegetarian, Chicken

By Rosy Mathew

Published On: 26 Aug 2002

Rating: 4
8 Votes, 7 Reviews
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30 Minutes
Served : 3
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Step 1

Heat oil in a large heavy pan.

Step 2

Add onion and stir for a few mins on a high flame.

Step 3

Add cinnamon, cardamons, cloves and fennel seeds and stir a little.

Step 4

Lower the heat and cook for 10 mins.

Step 5

Add ginger and garlic, stir and cook for another 10 mins on a low heat.

Step 6

:- Stir continuously to make sure nothing browns or burns.

Step 7

Add turmeric, coriander and chilly powder and fry gently for a minute.

Step 8

Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

Step 9

:- It won`t split if you`ve used full cream yoghurt.

Step 10

When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.

Step 11

Repeat, until all the yoghurt is incorporated.

Step 12

:- The last tablespoons won`t sizzle but it doesn`t matter.

Step 13

Add the tomato purTe and stir in.

Step 14

:- The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.

Step 15

Stir in lots of hot water enough to make the mixture very fluid.

Step 16

Bring to boil and simmer, stirring occasionally for 20 mins.

Step 17

Add salt.

Step 18

Heat a little oil in a large heavy frying pan.

Step 19

Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.

Step 20

Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.

Step 21

Stir from time to time.

Step 22

:- If the sauce gets too dry, add a little hot water.

Step 23

10 mins from the end, add the creamed coconut pieces and stir to melt them.

Step 24

:- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.
:- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top.
:- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.

Step 25

Garnish with chopped fresh coriander leaves.

Step 26

:- Serve hot.


I cooked it. It turn out to be good.


I had made this with such high hopes and took so much time. The whole thing came out so average/below average. It is so disappointing. I trust this website has lots of really good recipes but this is one of the worst!


Exellent recipe! I found using kashmiri chilli powder gave it a nice flavour and more colour.


Fantastic recipe, it´s my absolute favourite to make and is so easy to follow. This recipe was originally on the BBC food site but seems to have disappeared so I´ve spent the past three days trawling the internet to find it - I´m so relieved I have! Thank you very much.


Hi Rosey, It was wonderful Chicken Masala, Actually i am thanking you that u r chicken masala helped me in our Function Sep 16,2005 Regards Rajesh

Heather Wiech

Very good dish. I`m a firm believer that Indian food can be enjoyable with no chillies!


excellent dish for the family

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