I have already posted a chicken masala in this blog, but this one I made it in a different way. Its tasty, just try it!!

Chicken                      : 1/2 kg

Onion                         : 2 no

Garlic cloves              : 3

Tomato                       : 1

Chilli pdr                    : 1/2 tsp

Coriander  pdr            : 1/8 tsp

Almonds                     : 6 nos

Oil                              : 3 tbsp

Salt to taste

Coriander leaves        for garnishing

Pepper  corns            : 1/2 tsp

Cumin seeds             : 1/2 tsp

Coriander seeds        : 1 tsp

Grated coconut         : 1/4 cup

Cinnamon                 : 1" pc

Cloves                      : 3 nos

Turmeric pdr               : 1/8 tsp

Ginger garlic paste      : 1 tsp

Yoghurt                       : 1 tbsp

Pepper pdr                  : 1/2 tsp

Salt                             : 1/4 tsp

Cut chicken into medium size pieces and wash it well. Marinate it with turmeric powder, pepper powder, salt, ginger garlic paste and yoghurt. Keep it for 30 minutes.

Soak almonds in  water for 20 mins and grind it to a paste, keep aside.

Roast peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and finally add grated coconut and fry it for a minute. Remove from fire, cool it.

Slice onion. Heat one tsp of oil in pan and fry the sliced onion and garlic cloves. 

Powder the roasted masala and add the fried onion and garlic and grind it to a smooth paste.

Grind tomato and keep aside.

In a non stick pan heat oil and add the ground masala and saute it well.

Reduce flame and add chilli pdr and coriander pdr to this and fry it till the raw smell goes.

Now add the chicken pieces and mix well, after 2-3 minutes add the ground tomato puree and 1/2 cup water,  salt and close the pan with a lid and let the chicken cook.  Add almond paste and mix well.


Switch off the stove when the gravy  covers the chicken pieces. Garnish with coriander leaves.