This green masala chicken curry is chicken cooked in lots of fresh cilantro/coriander and a few spices. A simple and easy yet refreshing recipe that gets done in less than 30 minutes. Serve it with rice, chapati, or roti.
I love cilantro leaves and I think they are very refreshing. Often my mom would make fish, beef, mutton, or chicken curry with just green masala. This included green leaves and spices. No chili powder, cayenne, or paprika, and yet, it does not necessarily mean this is cannot be made spicy.
My kids love this curry with chapati but I remember my mom often made more gravy and served it over steamed rice.
Ingredients and substitutes
- Chicken - I have used boneless chicken thighs because my kids prefer boneless but my mom used the whole chicken cut into 8 or 10 pieces.
- Herbs - of course, we use cilantro (kothmir) for this because it is the one that has the best flavor. You can also use a combination of cilantro and mint but keep the mint to just a few sprigs as it has a strong flavor.
- Spices - To make this more or less spicy just use more or fewer green chilies. If you prefer to make this more green omit the turmeric powder. You can even add 1 teaspoon of bottle masala to this while sauteing but take note that it will make it spicier as well.
- Veggies - Fresh onions, ginger, and garlic cloves are a must not just for flavor but also to thicken the curry.
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- Cutting Board
- 500 grams Chicken cut into pieces
- 2 tablespoon Lemon juice
- ½ teaspoon Turmeric Haldi
- 1 tablespoon Coriander powder Dhania
- 1 teaspoon Cumin powder Jeera
Grind to a paste
- 1 small onion
- 1 tablespoon Garlic chopped (4 to 6 cloves)
- 1 tablespoon Ginger chopped (1//2 inch)
- 2 large Green Chillies or more to taste
- 1 cup Cilantro kothmir/coriander leaves
- ½ cup Mint leaves Pudina
- Saute - In a heavy bottom skillet on medium heat add the oil and fry the green masala for 2 to 3 minutes. Pro tip - Add a little water if necessary to prevent sticking but cook the masala properly.
- Spices - Then, add the spices (turmeric, coriander, cumin). Saute until the chicken is no longer pink. Then, add the chicken pieces, season with salt and pepper
- Cook - Add the lemon juice and ¼ cup of water. Cover the pan and cook for 15 minutes. Taste and adjust seasoning. Pro tip - Stir occasionally adding a few tablespoons of water if necessary to prevent the chicken from sticking to the pan as it cooks.
- Garnish with more cilantro leaves. Serve hot with steamed rice, chapati, or roti.
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