Coconut Chicken Masala


 1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

1 tbsp coriander powder

2-3 green chillies slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsp-2 tbsp oil

Make a paste:

1 large onion

3-4 green chillis

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 mint leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts


Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.

Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.

Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.

Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.

Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.

Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.

Serve hot with white steamed rice, biryani or chapatis.

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Posted by on Apr 24 2015 Filed under Non Vegetarian, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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