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Chicken Curry Masala

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Curry with hot Chapatis (Indian flatbread) or plain boiled rice.


  • 1 kg chicken pieces of your choice, skin removed
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped coriander to garnish


  • Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
  • Grind the onions into a smooth paste in a food processor. Remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
  • Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
  • Fry the masala till the oil begins to separate from it.
  • Add the chicken to the masala and brown well.
  • Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
  • Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

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