Chicken Masala with coconut

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Chicken Masala with coconut

  • Clean and wash chicken pieces and make slits in the leg piece and chicken breast so that spices are absorbed.
  • To make paste:
  • Heat 2 onion slices in a kadhai till it turns pink and keep it aside for later use.
  • Fry poppy seeds, coconut and channa dal separately. Keep aside.
  • Keep 1 full tomato directly over moderate flame till its outer layer turns dark.
  • Grind fried onion, tomato (peeling off the external layer of tomato), fried channa dal, poppy seed, coconut and sliced garlic, ginger, a bunch coriander leaf, 4 green chilli in the mixer. Blend till it is a homogeneous paste.
  • Take 2 to 3 tbsps of oil in a kadai and add mustard seeds, cumin, cloves, cardamom, black pepper, tej patta and add 1 sliced onion.
  • Fry till the onion turns light brown, add the paste from mixer jar to kadhai.
  • Now stir the mixture in the kadhai for about 7-8 mins and over a moderate flame.
  • Add red chilli powder and turmeric powder and stir till it is fully cooked.
  • Place chicken pieces in mixture in kadhai and mix thoroughly. Cover the kadhai.
  • After 5 mins, add a little water (as required) and again cook covered till the chicken is fully cooked (about 15-20 min). Serve