Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I have eaten this dish all over the south of India. This is the best recipe I have for it.It has a thickish sauce instead of a gravy. It is delicious. Well worth the effort.

Ingredients Nutrition


  1. In a blender process the onion, garlic, and ginger, add little water to make a smooth paste.
  2. Heat the oil in a pan over medium heat and fry the onion/garlic mix for 5 minutes.
  3. Add the turmeric, ground coriander, cumin,and the chilli powder, turn heat to low and cook for 30 mins, stirring often so that the mix does not stick or burn.
  4. Add half of the tomatoes and cook for 2 minutes.
  5. Add the chicken stir and cook till the meat changes colour, 5 minutes Now add the rest of the tomatoes and any juice.
  6. Add the salt and water, bring to the b oil, reduce the heat and simmer covered till the chicken is tender. stir to prevent sticking.
  7. Add the green chillies and garam masala, cover and cook for 5 minutes.
  8. Stir in the chopped coriander leaves. and serve.
Most Helpful

This is a wonderful recipe. At first the 30 mins for the onion mix seemed excessive but it was well worth the wait. I reduced the chillies to taste but that's easy done seeing as they're not added until later. A lovely deep flavour that would work well with all other meats just as much as it did the chicken. I've made this several times now and is a definite regular! Thanks

reebie1 April 30, 2009

This was excellent! The only thing different that I did was reduce the amount of chilies slightly, and I cut the amount of garam masala in half. Thanks so much for a really good recipe.

Andtototoo! June 14, 2007