Chicken masala curry

Chicken masala curry


22 people made this

About this recipe: A fragrant homemade tikka masala sauce sets this curry apart from the rest. Serve with rice, roti or naan.


Serves: 7 

  • 5 dried red chilli peppers, chopped
  • 1 teaspoon coriander seeds
  • 1 dessertspoon chilli powder
  • 1 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon anise seeds
  • 2 to 3 green chilli peppers, seeded and chopped
  • 1 1/2 tablespoons tamarind paste
  • 1 slice root ginger
  • small handful chopped fresh coriander
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1.5kg (3 1/2 lb) boneless and skinless chicken, diced
  • desiccated coconut for garnish

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. To make the masala sauce: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
  2. Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

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