Chicken   –   1 kg
Onion   –   3 medium, chopped
Garlic    –   10-15 cloves
Ginger   –   2 inch piece
Green chilli   –   5
Curry leaves   –   a handful
Turmeric powder   –   1/4 teaspoon
Garam masala   –   1/2 teaspoon
Red chilli powder   –   1 tablespoon
Coriander powder   –   2 tablespoons
Chicken masala powder   –   3 tablespoons
Salt   –   to taste
Oil   –   1/4 cup
Water   –   3 cups
Coconut milk   –   2 cups

For tempering

Oil   –   1/4 – 1/2 cup
Mustard seeds   –   1/2 teaspoon
Shallots   –   1 cup, thinly sliced



Heat oil in a heavy bottomed pan. Add onions and sautè till transparent.

Add some salt, finely chopped ginger, garlic, green chilli and curry leaves.
Sautè till raw smell evaporates.

Add in the powdered spices. Again mix well till the raw smell evaporates.

Turn off the flame and allow it to cool.

Transfer it to a blender and blend it with 3 cups of water.

Pour it back to the vessel and add chicken. Cover and cook for 15 – 20 minutes.

When the chicken is cooked, add 2 cups of coconut milk. Adjust salt.
Let it boil. Remove from heat.

In another pan, heat oil for tempering.

Add mustard seeds. When it splutters, add sliced shallots and stir for a few minutes. Do not burn it.

Pour it over the chicken curry.

Serve hot with white rice, or anything of your choice.

Note:- You can add the chicken without blending the masala. But I like it this way. This gives a really nice texture for the gravy.



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