Quick Masala Chicken


For Marination:

  • 500 gm boneless chicken
  • 1 tbsp yogurt
  • 2 tbsp kashmiri chilli powder*
  • 1 tsp chicken korma powder*
  • 1 tsp freshly crushed ginger
  • 1 tsp freshly crushed garlic
  • 2 tbsp olive oil
  • salt as per taste

For Cooking:

  • 2 tbsp coconut oil
  • 1 diced medium onion
  • 2 inch cinnamon stick
  • 1 whole black cardamom
  • 2 whole green cardamom
  • 3 tbsp tomato sauce
  • 3-4 tbsp fresh coconut milk
  • 1/2 cup freshly cut coriander leaves
  • 2 tbsp dried kasturi methi leaves crushed by hand


  1. Wash the meat, keep it aside in a colander for the water to drain for around half an hour;
  2. Mix all the ingredients mentioned under marination section and marinate it for a minimum of 2 hours. The best output will be if you marinate it for 24 hours in the fridge;
  3. Heat oil in a pan and add the onions. Fry it well and then add cinnamon stick, both cardamoms and tomato sauce;
  4. Cook on slow gas till the sauce thickens and begins to boil. Now add the marinated chicken and cook on slow fire;
  5. When the chicken is almost 3/4 done, add coconut milk and allow the meat to fully cook;
  6. Now add fresh coriander leaves and kasturi methi leaves. There will be gravy formed from the marinated chicken. However, if you need more gravy then add more coconut milk.


  • You can use any chilli powder instead of kashmiri chilli powder
  • You can get chicken korma powder in any grocery store

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