Total Time
Prep 10 mins
Cook 45 mins

Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.

Ingredients Nutrition


  1. Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
  2. Add chicken, mix well and fry for 5-6 minutes.
  3. Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
  4. Add in the curry powder and fry for 5 minutes.
  5. Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
  6. When done, stir in chopped coriander leaves and serve with rice or naan.
Most Helpful

5 5

We enjoyed the masala chicken recipe. It had nice flavor and came out and tender and juciy. I used bone-in chicken breasts and trimmed away the skin. The bone in really does add to the flavor. We served over basmati rice and with Cauliflower Curry as a side dish. Thanks!

5 5

YES! With all those wonderful spices which have become favourites at our house - just knew it was going to be extra good! Not having the coriander leaves on hand I used some flat leaf parsley. Amazed how easily this made up. Used chicken thighs - think I would love this cutting a whole chicken - the bone in makes for flavor - and I could sneak off to the kitchen with the best parts! Delicious served over rice. A belated July review for AUZ/NZ swap.

5 5

We made this for dinner and the only thing I would change is to use boneless chicken next time. VERY authentic tasting and I made is with 4 chili peppers...YUMMY!! Thank you.