Garam Masala Chicken


  • Heat oil in a kadai/ deep frying pan
  • Add dal chini (cinnamon sticks)
  • Add black cardmoms
  • Add the cloves
  • Add the aniseed
  • Add the green cardamoms
  • Add the mace
  • Add the green chillies
  • Toss the ingredients well
  • Add the ginger-garlic paste
  • Stir well and let the ginger-garlic turn golden brown
  • Add the chicken pieces
  • Stir well on a low flame
  • Add little salt once the chicken changes colour
  • Stir well
  • Cover the kadai/ deep frying pan with a lid and let the chicken cook for 15-20 mins
  • TIP: Use a metal plate with little water on it to cover the kadai/ deep frying pan, so that the chicken will not stick to the bottom
  • Add the jeera powder (cumin powder)
  • Add the pepper powder
  • Add the dhaniya powder (coriander powder)
  • Add the achur powder (raw mango powder)
  • Mix well
  • Add the cream
  • Mix well
  • Add the coriander leaves
  • Ready to serve

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