Chicken Masala Curry

A Chicken Masala Curry recipe that you would treasure. Make it, eat it, share it and love it. #HappyCookingToYou #SimplySufi #Sufioilandghee #FoodFusion

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  • Simply Sufi karhai cut 12 pieces
  • Dhania (Coriander seeds) 1 tbs
  • Sabut lal mirch (Button red chilies) 5-7
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 3-4
  • Hari elaichi (Green cardamom) 2
  • Darchini (Cinnamon stick) 1
  • Jaifil (Nutmeg) 1 small piece
  • Javatri (Mace) 1 small piece
  • Kashmiri lal mirch (Kashmiri red chili) 2
  • Pyaz (Onion) 1 small
  • Adrak (Ginger) ½ inch piece
  • Neem garam pani (Lukewarm water) ¼ Cup or as required
  • Dahi (Yogurt) whisked 1 Cup
  • Lal mirch powder (Red chili powder) ¼ tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Pyaz (Onion) fried ½ Cup
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Sufi cooking oil 3-4 tbs
  • Hara dhania (Fresh coriander) chopped


Wash & pat dry chicken pieces & set aside.

In frying pan,add coriander seeds,button red chilies,cumin seeds,cloves,green cardamom,cinnamon stick,nutmeg,mace,kashmiri red chilies and roast until fragrant.

In spice mixer,add roasted spices and grind to make a fine powder.

Add onion,ginger,lukewarm water and grind to make a paste & set aside.

In bowl,add chicken,yogurt,red chili powder,salt,turmeric powder,fried onion,ginger garlic paste,mix well & marinate for to 1 hour.

In pot,add sufi cooking oil,prepared grinded paste,mix well and cook for 4-5 minutes.

Now add marinated chicken,mix well and cook on high flame for 5 minutes.

Cover and cook on low flame for 20 minutes or until tender then cook on high flame until oil separates.

Sprinkle fresh coriander & serve!

Recipe By: Seema Hanif

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