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cooking · Main Course

Easy Chicken Masala

From a video by Chef Ranveer Brar · 10 min watch

A quick and easy Indian chicken curry made with a green masala paste, cooked in a pressure cooker, and finished with ghee. Served with a simple roasted onion-tomato chutney.

Main CourseIndian
Easy Chicken Masala
Source video — Chef Ranveer Brar on YouTube
From the creator
Chef Ranveer Brar
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~2 hoursEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~40 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • 1 onion, roughly sliced
  • ¼ cup fresh coriander leaves, roughly chopped
  • 2 tbsp tender coriander stems, roughly chopped
  • 4 green chilli, less spicy, roughly chopped
  • 1½ ginger, peeled, roughly chopped
  • 4 garlic, chopped
  • 2 tbsp mustard oil
  • 3 cloves
  • 2 onion, large, sliced
  • 1 kg chicken legs
  • salt, to taste
  • ½ tsp turmeric powder
  • 1 tsp degi red chili powder
  • 2 tomato, medium, diced
  • ¼ cup onion
  • 1 tbsp ghee
  • 1 onion, medium, halved
  • 1 tomato, medium, halved
  • 3 green chilli, less spicy
  • coriander sprig
  • lemon wedge

Preparation

  1. Step 1
    Add roughly sliced onion, roughly chopped fresh coriander leaves, roughly chopped tender coriander stems, roughly chopped less-spicy green chillies, peeled and roughly chopped ginger, and chopped garlic to a bowl. Transfer to a mixer grinder jar and grind into a smooth paste. Set aside.
  2. Step 2
    Heat mustard oil in a pressure cooker until smoky hot, then remove from heat. Add cloves and a splash of water to remove impurities. Add sliced large onions and saute until golden.
  3. Step 3
    Add chicken legs, salt to taste, turmeric powder, degi red chili powder, and a little water. Saute for 7-8 minutes.
  4. Step 4
    Add the prepared green paste, diced tomatoes, and a little water. Cook for 2-3 minutes until the oil separates from the masala. Lower the heat if needed.
  5. Step 5
    Add water to adjust consistency, bring to a quick boil, cover with lid, and pressure cook for 2-3 whistles until the chicken is cooked. Allow the cooker to depressurize naturally.
  6. Step 6
    Finish with ghee and simmer until the curry thickens.
  7. Step 7
    For the chutney, roast halved onion, halved tomato, and less-spicy green chillies on a rack over gas flame for 4-5 minutes until charred. Deskin the vegetables, then grind into a coarse paste using a mortar and pestle or mixer grinder. Season with salt.
  8. Step 8
    Transfer the chicken masala to a serving dish. Garnish with coriander sprig and lemon wedge. Serve hot with roti, steamed rice, and the prepared onion-tomato chutney.

Notes