Chicken Masala

Chicken Masala

By NamakShamak
  • Serves: 4
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:

I think the Punjabi’s make the best chicken! No offences to the rest…but in Indian context, just like a Fish Curry is to South India,Chicken is to the North…The Great Punjab! Punjabi’s love their food…and are a perfect example of Live Life King Size! Probably this explains the popularity of punjabi dishes in restaurants! They can add their own magic to the vegeterian food too…Be it the palak paneer,Methi Mutter Malai,Koftas or Rotis ,Naans and Paranthas! So heres adding a special magical Punjabi touch to your Sunday Chicken Curry! Its spicy , tangy and just delicious to enjoy with your rotis or parathas and rice! I have coupled it with Laccha Paratha….a Layered or Pleated paratha,thats simply crisp and yummy!



  1. Mix together all the ingredients for marination and rub them to the chicken pieces. Keep aside for atleast 1-2 hours.
  2. Heat 1 tbsp Oil in a kadhai and add cumin seeds. Now add sliced onions and fry till lightly browned. Add cashewnuts and fry. Add ginger and garlic and fry for a min. Now add chopped tomatoes and 1 tsp water and fry till the mixture becomes pulpy. Now
  3. Heat 1 tsp oil in a pressure cooker and add the finely chopped onion. Fry till translucent and add the chicken and mix. Add 1/4 cup water and pressure cook the chicken for about 2-3 whistles. This step ensures the chicken is cooked and nice and juicy
  4. Heat remaining 1 tbsp oil in a pan and add the ground paste. Fry on medium flame , till oil seperates out.Mix 1 tsp red chilly powder,turmeric powder and garam masala in 2-5 tsp water and add this paste to the pan. Fry for 1 min.
  5. Add chicken masala and fry. Add more water if the gravy is too thick. Cover the lid and cook for 2-3 mins on low flame. Finally add the cream and simmer for 1 min. Transfer in a serving bowl and garnish with chopped coriander. Serve hot with parathas

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!