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Chicken Masala Gravy Recipe, Spicy chicken masala recipe

June 5, 2016 by Suguna Vinodh 11 Comments

chicken-masala

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.

chicken-masala-recipe-mix-masala

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.

chicken-masala-recipe-powder

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.

chicken-masala-recipe-onion

Add in the chicken mixture and the ground masala powder. Saute for 7-8 minutes until the chicken is completely cooked and dry.

chicken-masala-recipe-add-chicken

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.

chicken-masala-recipe-mix-coconut-milk

Serve hot with Biryani or Coconut milk rice.

chicken-masala-recipe

5.0 from 3 reviews
Chicken Masala Gravy Recipe
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Recipe for South Indian Tamilnadu style Chicken Masala Gravy recipe. Made with coconut milk and spices. Serve hot with Pulao, Biryani or rice.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 3 persons
Ingredients
Spices For the Masala Powder
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds (sombu)
  • 2 dried red chilli
  • 2 teaspoon coriander seeds
For marinating chicken
  • 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
Other Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add in the chicken mixture and the ground masala. Saute for 7-8 minutes till the chicken is completely cooked and dry.
  5. Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves.
3.5.3226

chick-gravy

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Prakruti says

    June 4, 2018 at 1:05 pm

    Hi Kannamma, do you think this would work well with a firm fish like Kingfish?

    Thanks so much and wishing you a nice week!

    Reply
    • Suguna Vinodh says

      June 4, 2018 at 3:49 pm

      If you are looking for a fish based curry, do check https://www.kannammacooks.com/alleppey-fish-curry/

      Reply
  2. Bala says

    May 3, 2017 at 5:41 am

    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 !!

    Reply
    • Suguna Vinodh says

      May 4, 2017 at 2:20 am

      Thank you Bala. Just call me Suguna or Kannamma.

      Reply
  3. Prakruti says

    April 6, 2017 at 2:21 pm

    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! ?

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 2:55 pm

      Hi Prakruti, thanks for pointing out. Have updated the recipe. Glad that the recipe came out good.

      Reply
  4. Prakruti says

    April 6, 2017 at 2:13 pm

    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!

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 2:56 pm

      WOW! so nice dear. Its so good to know that you are able to dish out south Indian food in Germany! Happy cooking buddy!

      Reply
  5. Michelle says

    November 29, 2016 at 12:30 pm

    Hi Kannamma.

    What kind of byriani does this go with?

    Thanks,

    Michelle

    Reply
    • Suguna Vinodh says

      November 29, 2016 at 12:52 pm

      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/

      Reply
  6. Abinisha says

    June 6, 2016 at 10:25 pm

    Thanks for sharing Healthy Food Recipe. And this weekend i Gonna this… I think it sounds me WOW…

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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