Go Back

Dry Chicken Masala

Once while we were dining at the mess, we had a dry chicken dish that we all loved very much. Promptly, I called the cook and asked for the recipe. A little bit of this and a little bit of that�.the recipe wasn�t having the exact measurements. Even though I gave it a shot, I was not too pleased with


For marination

  • 1 kg Chicken
  • 1 tablespoon Curd
  • 1 teaspoon Lime juice
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Chickpea flour (Besan) - (heaped)
  • to taste Salt

For the Masala

  • 1 teaspoon Cumin seeds
  • 3 Onions large thinly sliced
  • 2 Tomatoes thinly sliced
  • 2 Tablespoons Coconut powder (mixed with 2 tablespoons of water)
  • 1 tablespoon Chicken masala
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons Ginger garlic - paste
  • 1 teaspoon Fennel paste
  • 2 tablespoons Tomato sauce
  • 1 teaspoon methi Kasoori (Dried fenugreek leaves)
  • 1/4 cup coriander leaves Chopped


  • Marinate the chicken with the 'ingredients for marination' and keep aside for at least half an hour.
  • In a pan, heat oil and deep fry the chicken till golden brown. Drain and keep on an absorbent paper.
  • In another pan, heat 3 tablespoons of oil. Add the cumin. When it starts spluttering, add the onion, ginger-garlic paste and saute till wilted. Add the tomatoes, turmeric, chicken masala and saunf and mix well. Cover and cook for a few minutes. Add the coconut milk, kasoori methi, tomato sauce and fried chicken and mix well. Cover and cook for a few minutes till all the masalas are well blended with the chicken. Add the chopped coriander leaves, toss and cover. Let it cook for another 2 minutes. Switch off the heat. Transfer to a serving dish and garnish with chopped coriander leaves.


You could use 2 table spoons of coconut milk instead of coconut powder and water mix