This is my dads chicken masala recipe. He doesn’t remember now (he is in his seventies) as to how and from whom he learnt this chicken masala recipe but has been doing it for years now. He uses finely chopped boneless chicken for this recipe. Those days when we were young, he would first cook the chicken with the bone in water. Then, he would remove the meat from the bone and cut it into small pieces and add it to the curry. But these days, we just use boneless chicken breast. This is one very flavorful curry. My kid loves coconut based curries and I have never had any leftovers. This one is a dynamite. Here is how to do Chicken Masala Gravy Coimbatore Style.
Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate briefly for 5-10 minutes.
we will now make a masala powder for the curry. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.
Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.
Add in the chicken mixture and the ground masala powder. Saute for 7-8 minutes until the chicken is completely cooked and dry.
Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves. If using fresh coconut milk, Here is the recipe. Use thick coconut milk for this recipe.
Serve hot with Biryani or Coconut milk rice.
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds (sombu)
- 2 dried red chilli
- 2 teaspoon coriander seeds
- 250 grams boneless chicken breast, cut into small pieces
- 1 teaspoon chilli powder
- ½ teaspoon pepper powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon ginger garlic paste
- 2 tablespoon vegetable oil
- 1 stick cinnamon, 2 inches
- 2 cardamom
- 2 cloves
- 3 sprigs curry leaves
- 5-6 cashewnuts
- 1 onion, chopped
- 1 tomato chopped
- 1 cup coconut milk (thick)
- 3 sprigs coriander leaves, chopped
- Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate for 5-10 minutes.
- Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.
- Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.
- Add in the chicken mixture and the ground masala. Saute for 7-8 minutes till the chicken is completely cooked and dry.
- Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves.
Hi Kannamma, do you think this would work well with a firm fish like Kingfish?
Thanks so much and wishing you a nice week!
If you are looking for a fish based curry, do check https://www.kannammacooks.com/alleppey-fish-curry/
Awesome it was 🙂 I see this as two different recipes. Without adding coconut milk.. It tasted so good, and spicy.. Best side dish for whiskey… And after adding coconut milk, it becomes a totally different recipe which is equally good. I really enjoyed the recipe. Thank you so much Madam !!
Thank you Bala. Just call me Suguna or Kannamma.
On re-reading the recipe, I realize that although in the summary of instructions in the grey box at the end of the page, there is no mention of ginger-garlic paste, the text description with images preceding it mentions marinating the chicken also in ginger-garlic paste. I didn’t use ginger-garlic but it still tasted fantastic. I remember wondering how it could taste so good without garlic! ?
Hi Prakruti, thanks for pointing out. Have updated the recipe. Glad that the recipe came out good.
Hi Kannamma,
Tried this recipe last evening and the result was unbelievably good, though, as with the recipe for the mutton biryani, I think your estimate of the quantity of food required per person is on the low side.
I forgot to buy a fresh tomato when I went shopping so used tomato concentrate instead. Did everything else exactly according to instructions.
Two weeks ago, I never would have thought I could eat this kind of amazing, authentic South Indian cooking in Germany, let alone make this kind of food myself. I now also have the opportunity to share my food culture with friends here. Simply cannot thank you or your father enough for giving me access to this world and helping me “stand on my own feet” in the kitchen!
WOW! so nice dear. Its so good to know that you are able to dish out south Indian food in Germany! Happy cooking buddy!
Hi Kannamma.
What kind of byriani does this go with?
Thanks,
Michelle
Serve hot with Biryani or Coconut milk rice.
http://www.kannammacooks.com/vegetable-biryani/
http://www.kannammacooks.com/manju-aunties-thenga-paal-saadam-coconut-milk-rice-pilaf/
Thanks for sharing Healthy Food Recipe. And this weekend i Gonna this… I think it sounds me WOW…