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An East Indian Chicken Curry cooked in green cilantro masala and spices

Green Masala Curry

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 is less than 30 minutes. Serve it with rice, chapati or roti.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, chicken curry, Curry, green masala
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 106kcal


  • Skillet
  • Cutting Board
  • Spatula


  • 500 grams Chicken cut into pieces
  • 2 tbsp Lemon juice
  • ½ tsp Turmeric Haldi
  • 1 tbsp Coriander powder Dhania
  • 1 tsp Cumin powder Jeera

Grind to a paste

  • 1 small onion
  • 1 tbsp Garlic chopped (4 to 6 cloves)
  • 1 tbsp Ginger chopped (1//2 inch)
  • 2 large Green Chillies or more to taste
  • 1 cup Cilantro kothmir/coriander leaves
  • ½ cup Mint leaves Pudina


  • In a food processor or mixer - grind the masala ingredients to a paste - set aside
  • Add oil to a heavy bottom skillet - fry the green masala for 2 to 3 minutes.
    Add a little water if necessary to prevent sticking but cook the masala properly.
  • Then, add the spices - turmeric, coriander, cumin. Saute for a minute more.
  • Next, add the chicken pieces, season with salt and pepper - saute for 2 minutes.
  • Add ¼ cup water - cover and cook for 15 minutes
  • Finally, add lemon juice. Taste and adjust seasoning.
  • Garnish with more cilantro leaves. Serve hot with steamed rice, chapati or rice roti.


Calories: 106kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg