2 Chicken Curry Recipes That Will Change Your Dinner Routine

Ingredients

Recipe 1: Creamy Green Chicken Masala
Chicken – 300 g
Oil – 3–4 tbsp + 2 tbsp
1 small onion, sliced
½ tomato
Fresh coriander leaves – ½ cup
Fresh mint leaves – ½ cup
Cashew nuts – 7–8
Juice of ½ lemon
Green chilies – 5–6
Water – ½ cup (for blending), plus extra as needed
Ginger-garlic paste – 1 tbsp
Salt – to taste
Curd (yogurt) – 1 cup
Cumin powder – 1 tsp
Coriander powder – ½ tsp
Garam masala – 1 tsp
Black pepper powder – ½ tsp
Fresh cream – 2 tbsp
Kasuri methi – 1 tsp
Fresh coriander leaves – for garnish
Lemon slices – for garnish
Mint leaves – for garnish
Green chilies – for garnish
Recipe 2: Creamy Chicken Masala
Chicken – 1 kg
Oil – 5–6 tbsp + 2 tbsp
Salt – to taste
1½ large onions, sliced
1 medium tomato
Fresh coriander leaves – ½ cup
Green chilies – 3
Curd (yogurt) – ½ cup
Whole Spices:
Bay leaves – 2
Curry leaves – 8–10
Green cardamoms – 3
Cloves – 3
Cinnamon – 2 small sticks
Black peppercorns – 15–20
Other Ingredients:
1 small onion, finely chopped
Ginger-garlic paste – 1 tsp
Water – as needed
Kashmiri red chili powder – 1 tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Kasuri methi – 1 tsp
Fresh coriander leaves – for garnish

Difficulty : Easy

Serves : 6

Enjoy two delicious restaurant-style chicken curry recipes in one video! Learn how to make rich and flavorful Creamy Chicken Masala and aromatic Creamy Green Chicken Masala using simple ingredients and easy step-by-step instructions. These creamy chicken gravies pair perfectly with naan, roti, paratha, jeera rice, or steamed rice, making them ideal for family meals, weekend dinners, and special occasions. Both recipes are packed with authentic flavors and are sure to become favorites in your kitchen.

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Cooking Steps

1
1)Creamy Green Chicken Masala :
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Heat 3–4 tbsp oil in a pan. Add 1 small, sliced onion and ½ tomato. Sauté until the onion turns lightly golden and the tomato becomes soft. Remove from the pan and let it cool.
3
Transfer the cooled mixture to a blender. Add ½ cup fresh coriander leaves, ½ cup fresh mint leaves, 7–8 cashew nuts, juice of ½ lemon, 5–6 green chilies, and ½ cup water. Blend into a smooth paste.
4
In the same pan, add 2 tbsp oil. Add 300 g chicken and fry for 2–3 minutes.
5
Add 1 tbsp ginger-garlic paste and salt to taste. Mix well and cook until the raw smell disappears.
6
Add 1 cup curd (yogurt) and cook for 2–3 minutes. Stirring continuously.
7
Pour in the prepared green paste and mix well.
8
Add 1 tsp cumin powder, ½ tsp coriander powder, 1 tsp garam masala, and ½ tsp black pepper powder. Stir well.
9
Add a little water (or the water used to rinse the blender) and cook until the chicken is tender and the gravy reaches your desired consistency.
10
Stir in 2 tbsp fresh cream, 1 tsp Kasuri methi, and fresh coriander leaves. Cover with a lid and switch off the flame.
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Garnish with lemon slices, mint leaves, and green chillies. Serve hot with naan, roti, paratha, jeera rice, or steamed rice.
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2)Creamy Chicken Masala
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Heat 5–6 tbsp oil in a pan. Add 1 kg chicken and salt to taste. Fry until the chicken is lightly browned and almost cooked. Remove the chicken and set aside.
14
In the same pan, add 2 tbsp oil. Add 1½ sliced onions and sauté until lightly golden. Add 1 chopped tomato and cook until soft. Switch off the flame, remove the mixture from the pan, and let it cool.
15
Transfer the cooled onion and tomato mixture to a blender. Add ½ cup fresh coriander leaves, 3 green chillies, and ½ cup curd. Blend into a smooth paste.
16
In the same pan, add 2 bay leaves, 8–10 curry leaves, 3 green cardamoms, 3 cloves, 2 small cinnamon sticks, and 15–20 black peppercorns. Sauté for a few seconds.
17
Add 1 small finely chopped onion and cook until soft. Stir in 1 tsp ginger-garlic paste and cook until the raw smell disappears. Add a splash of water and cook well.
18
Add 1 tsp Kashmiri red chilli powder, ½ tsp red chilli powder, ½ tsp garam masala, ¼ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder, and salt to taste. Mix well.
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Pour in the prepared onion-tomato paste and cook until it comes to a boil and the oil starts separating.
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Add the fried chicken and a little water. Mix well, cover with a lid, and cook for 8–10 minutes or until the chicken is fully cooked and coated with the masala.
21
Sprinkle 1 tsp Kasuri methi and fresh coriander leaves. Cover with a lid and switch off the flame.
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Serve hot with naan, roti, paratha, jeera rice, or steamed rice.